Tippling Club Singapore

The Takeaway: Fun and bright. Now focusing on melding the kitchen more with the bar, their cocktails are “out there” with a clear molecular gastronomy bent, although some tastes can be jarring. The large garnishes are a key attraction here. There is little pretense, and the atmosphere is light and approachable.


The Tippling Club bar is a molecular gastronomy restaurant, with an elegant, modern main dining area and a smaller, well-lit enclave located behind the host stand of a molecular gastronomy restaurant. The decoration of the smaller bar is funky and bright like that of a hipster cottage, with spring green walls and bottles strung haphazardly with wires from the ceiling, rather than stacked neatly on a bar shelf.

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We stifle squeals of glee when two white-and-green popcorn bags filled with a multi-colored array of gummy bears are placed beside a menu with cartoons of the gummy bears drawn exactly to scale for placing the gummy bears upon. Each bear corresponds to a cocktail representing a dream or desire, including: happiness, peace, success, and revenge and the bears, created by a French perfume house, capture a snapshot of what the cocktail is to taste like. Most drinks seem to lean toward the fruity or the creamy.

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Our bartender John wears a chef outfit rather than bartender garb to symbolize the bar’s philosophy to act as an extension of the kitchen (“drinkable food”). John is a lighthearted host, who introduces himself jokingly as 15 (he looks not a day older) and alternates between banter and carefree curses as he rattles off stories and opinions.

Because the bar was planned to be launching spot for a four-bar tour, we carefully selected three: Indulgence (caco nib, strawberry, bourbon) featuring a strawberry glazed marshmallow, SuperCar (butter, white wine, citrus, petrol, and gin) with intense flavors that start out with citrus and move onto a powerful oily truffle before mellowing out to floral and featuring a chocolate bark painted like a highway, and Holiday (coconut, pineapple, kaffir lime leaf, and rum) that is poured into a coconut with a salty light cracker garnish. We alternate between eating the perfumed gummy bears (alone worth the trip), noshing on the garnishes, and sipping the potent cocktails.

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After our cocktails and under the recommendation of John, we headed toward Maison du Whisky, a scotch-focused shop that serves generous complimentary pours of whiskies before wandering back onto the main drag for the next exciting stop: Native.