Autumn on a plate at the Tippling Club
It may not feel like autumn in Singapore but at least we can enjoy the Fall fruits with the new menu at the Tippling Club.
This blackberry sorbet with apple and celery granita is just one of the new dishes on chef Ryan Clift’s new tasting menu.
On the savoury side, other autumnal standouts include Mangalica Pork Collar – brined then slow cooked for 19 hours at 72 degrees – with cinnamon infused dashi and pickled sanma and Smoked Ox Tongue with hay baked beetroots, wasabi, aged raspberry vinegar and pearl onions.
With food like this, Chopstix is falling for autumn.