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Behind the Fork: Tippling Club


This August, Tippling Club debuts a brand new masterclass series titled ‘Behind the Kitchen’, in a bid to indulge the city’s growing culinary ambitions. Led by its crackerjack team of chefs, the series will offer budding home cooks a rare glimpse into the inner workings of one of Singapore’s most celebrated modern gastronomy kitchens.

 

Each masterclass will shed light on a single ingredient from the restaurant’s decade-long repertoire, taking participants through the ingredient’s culinary journey from farm to fork.

 

The series will mark its debut on Friday, 4 August 2017 at Tippling Club’s upstairs facility, BIN 38, with a culinary masterclass and three-course dinner dedicated to the undisputedly umami A4 Toriyama Wagyu.

 

Conducted by head chef Ayo Adeyemi, participants will learn about the origins of the time-honoured Japanese beef; as well as get acquainted with chef-owner Ryan Clift’s interpretation of the ingredient and the philosophy behind his approach. Master the varying techniques—from classic butchery know-how to the use of modern gastronomy gadgets—that goes into transforming the dish into its rightful lustre. Participants will also be given a take-home booklet detailing the recipe and tips taught at the masterclass.

 

Rounding off the masterclass is a three-course dinner prepared by chef Ayo and team, where participants can get to enjoy the A4 Toriyama Wagyu in all its rich, umami glory—spurred by the sweetness of Japanese fruit tomato, cut with horseradish-infused burrata, and encased in a kombu-cured exterior.

 

Date: Friday, 4 August 2017

Time: 7.00pm onwards

Location: BIN 38 at Tippling Club, 38 Tanjong Pagar Road, Singapore 088461

Price: S$140++ for masterclass and a three-course dinner with wine pairing

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