The Tipling club, Singapore.

This is a tricky one. I will not do the food justice by describing it. However, if we rely on pictures alone some of the creations from head Chef, Ryan Clift (Wilkshire, UK, born), will not make sense because of the creative presentation, innovative ways of delivering the food and the varying drinking vessels.  

So apologies for my attempt. I hope I have captured what a truly fantastic experience I had at the Tipling club.

Menu and interior

We had the 5 course tasting menu, plus the drinks pairing. The interior revolves around the kitchen, it's as if the kitchen is the stage and you have front row seats. All equipment is on display, the ingredients stacked high, the drinks bottles precariously dangling from the ceiling. 

Entrees and Course 1
Soups in test tubes and glass straws.
The yoghurt pot contained a curry like mousse, topped with finely chopped coriander and freeze dried yoghurt.
Course 2 is the Smoke Trout, with apples, both fresh and freeze dried, powdered horseradish and a sorbet.




Course 3
Rach and I order two different things.
One was a carrot Gnocchi another a salted cod, both served with different cocktails.

Course 3, Garden Vegetables, which was served with a beetroot liquor 

Course 4, Pigeon and a black truffle paste.

Desserts!
Depsey Hill Dessert is designed around the restaurants local surroundings. A mixture of different chocolates, creams, ice-cream, mousse and a green tea sponge.
Followed by Hand-made chocolates
And a very special treat for the birthday boy (ME!), Champagne and a extra special additional dessert!

Thank you to the Tipling Club and of course, Rachel for my birthday present!

W Hotel, Hong Kong

Simply Amazing!

I can not recommend this hotel more!

This was our welcome to the best hotel I have ever stayed in.

Complimentary cocktails, plus a picture of the surprise welcome for Rachel's (my girlfriend) 30th!

The Hyatt Sunday Brunch

The Hyatt Sunday Brunch was recommended to me several times, so for Rachels 30th birthday celebration, we gave it a go.

They did not disappoint, we were spoilt with the normal selection of seafood, roast meats, cheese boards etc, but they had a few unique touches to their brunch. A satay station was a welcome introduction, there was actually quite a lot of open fires/bbq in the open kitchens, which gave the whole restaurant a great aroma. They also had a live fish station and a extensive sushi station.

We opted for the free flow option, (what else!) and the champagne on offer was Perrier-Jouet.

I have seen slightly better dessert stations at other brunches, however again the Hyatt put their own twist of things by offering something different, liquid nitrogen meringues!

Muscles and Guinness @ The Fellow

Kings Cross, York way. Great Pub. The Muscles were in a White Wine, Leek and Bacon sauce.

Meantime Microbrewery

At L'Atelier de Joel Robuchon

Particularly like the Champagne style bottle

Maison Ikkoku Cafe

Maison Ikkoku is a new Cafe/Boutique/Bar on Kandahar Street, Singapore. It is another welcome introduction to the hip Kampong Glam area.
The interior is really cool, designed by their in-house designer. Maison Ikkoku means 'house of the moment' so the design reflects pausing moments in time. The furniture suspended from the ceiling is the best example of this big idea, with the rest of the furniture appearing on the second floor mens boutique as if it is falling through the building.
The owners are well travelled and this is reflected in their exceptional food quality and the flat white Coffee was the best I have tasted in Singapore.

Level 33 Sunday Roast

Simply... Amazing! I can not recommend this place enough, for a good old Sunday Roast.

Great food, coupled with micro-brewed beer and incredible views over the Marina Bay.

Next up, I need to sample the rest of the dinner menu.

THE Hot Chocolate Shop!

I used to live in Windsor, UK and just across the bridge from Eton is a little Cafe, the Chocolate Theatre Cafe and I love it!

Every week I used to visit. I have always wondered what Roy the owner thinks of me, because each week I would have a new friend, date, relative, work colleague with me, someone new to introduce to the Hot Chocolates and any excuse for me to indulge in another!

5 years on and when I am back in the UK I always go to visit.

You must try one of their extensive range of Hot Chocolates, accompanied by a breakfast, soup, platter or Sandwich, plus if you too have a ultra-sweet-tooth, then treat yourself to one of the incredible homemade cakes and pastries.

I found this little video on you tube...

Frog

Whilst in China town, on our Tuesday bank holiday to celebrate Buddha's Birthday, I thought I would try something new... Live Frog Stir-fried with ginger and spring onion.

The meat tasted really good, nicely flavored by the ginger and onion. The only problem was finding the meat! We had a frog each and there was about a tablespoons worth of meat. I recommend getting at least 2/3 each if you are expecting it to be a meal.

Washed down with some flowering jasmine tea.

Chinese Tea Pouring Performance

At my recent visit to Si Chuan Dou Hua Restaurant I drank White Tea and this is how is was served...

Holding a kettle in one hand, a waiter can pour boiling water into a teacup 50 centimeters away without spilling any on the table. There is a teapot that originates from Chengdu teahouses, usually made of brass and having an absurdly long spout, servers use these teapots to refresh customers' teacups without interrupting conversations. it also adds great theatre to a usually mundane task.

Sunday Brunch - The Fullerton Hotel, Singapore

A completely overindulgent day, that resulted in a mega hangover on the Monday! The third Sunday Brunch I have tried in Singapore. The Fullerton is the grandest venue we have had brunch in so far, but it was the busiest, which slightly detracted from the splendor. A great variety of food was on offer, from a traditional Sunday roast Beef dinner, Sushi, Fresh seafood, Breakfast Buffet, Italian food, a massive selection of Cheese, loads of desserts and of course free flowing Moet Champagne, bloody Mary's and Margarita's.

Halia Restaurant - Botanical Gardens

Excellent quality Food and a beautiful setting. Nestled in the Ginger Gardens of Singapores Botanical Gardens.

Seafood Chimichangas, Pork and Portobello Burger and a glass or two of Prosecco to wash it down.

Ice Lemon Tea

Ice Lemon Tea, with mini limes. Very cool and refreshing in 34 degree heat and high humidity!

Screaming orgasm on the top of Singapore

We took a trip to Sentosa, caught the cable car and paid a visit to the Jewel Bar. A hill top bar over looking Sentosa. I had a Screaming Orgasm.... drink! Vodka, Baileys, Amaretto, Kahlua, milk and cream.

Teh Tarik

My new Breakfast

Teh Tarik- literally meaning ‘pulled tea’, is a well-loved drink amongst Malaysians. Made from black tea and condensed milk and is prepared using out-stretched hands to pour piping hot tea from a mug into a waiting glass.

The “take-away” version comes in this handy bag with a straw. Depending on which side of the environmental fence you sit on, recycle or reduce, this could be seen as a more environmentally friendly version of a paper cup.

F1 Amber Lounge

F1....Amber Lounge.....Free drink.....only one option really......Champagne!