Tippling Club


As 2014 draws to a close & we near the season of feasting, you might be looking for a good place to visit for a good splurge. Our Makan Kaki Aun Koh is back with this recommendation: Helmed by British Chef Ryan Clift, who was at the leading edge of molecular cuisine when he first arrived in Singapore, The Tippling Club started out at Dempsey Hill but has since relocated to 3 beautifully refurbished shop houses in Tanjong Pagar. In Aun’s opinion, Chef Ryan is a creative genius in the kitchen who has really honed and developed his skills as a chef and continues to use scientific techniques, not to show off, but to truly make the food better and tastier.

The menus at The Tippling Club are ultra-modern, intelligent and witty and the first thing you’ll encounter when you walk in is the bar, which serves a whole array of delicious tipples, including exquisite hand-crafted cocktails and really tasty bar snacks. Venture further in and you’ll find the dining room, which offers lunch, and 2 multi-course dinner tasting menus, the classic or the gourmand,  with which wines and cocktails are paired. A Vegetarian menu is also available.

You’ve got to check out The Tippling Club’s website for full details on menu items and gorgeous photos! But of all the dishes served, here are a few of Aun’s favourites:

Beef tendon
This is an astonishing piece of culinary wizardry, in which Chef Ryan re-imagines beef tendon, via his scientific techniques, as a crispy-crunchy keropok-esque snack. The texture is light, fluffy and novel, yet the flavour is all there.

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Another of Aun’s favourites is this chicken curry in a glass yogurt jar, that’s essentially a rich, creamy, custard-like dollop of pure flavour. Just a little spoonful gives you the complete satisfaction of a whole chicken curry meal. Incredible.

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Cheesecake served in a humourous, witty way: as little pills in a medicine bottle. Each pellet is tiny, but tastes completely like a decadent slice of real cheesecake!


The Tippling Club
38 Tanjong Pagar Road
Tel: +65 6475 2217
Opening Hours

Mon-Fri 12-3pm
Mon-Sat 6pm till late
Mon–Fri 12pm – 12am
Sat 6pm – 12am
Note: the tasting menus at The Tippling Club change seasonally, so do check with them what’s currently being served.

Read Aun’s piece about his Tippling Club experience on Chubby Hubby.

Mind-blowing Steam Boat

This week, our Makan Kaki Aun Koh shares with us his mind-blowing experience at a Chinese restaurant he never expected would have such superior steamboat.

If you like dipping raw meats in boiling stock round a communal pot, this isn’t for you, because this steamboat takes that self-serve concept and elevates it to decadent proportions.

First of all, this is a place that requires TWO days’ notice, because of the sheer amount of preparation required and the sheer number of premium, fresh ingredients that need to be sourced. That’s why this is no ordinary steamboat – this is exquisite, special occasion steamboat, that is, admittedly, expensive. However, once you’ve had the experience, you’ll find the $180 per head price tag truly value-for-money. Here’s why:

You get a private room that seats 2-6 people (6 is the max because of the personalised service) AND  a personal chef. After you sit down at the table, you’ll notice a large, empty claypot in front of you. Just as you wonder what you should do next, the chef begins his magic. Using herbs, chicken, Korean Ginseng, stock and wine which he flambes to great effect, your steamboat broth is piping hot and ready for its first tasting within minutes. You’d never believe a broth could be this tasty after such a short time, but it is.

Next, comes a full parade of the freshest, top-quality, premium ingredients, including abalone, lobster, crab, tiger prawns, whole grouper, pork, beef and the most exquisite, hand-made dumplings, all of which the chef will personally cook for you. That’s right, you don’t have to lift a finger except to bring perfectly prepared, perfectly cooked morsels to your mouth!

Just when you think things can’t get any better, at the tail-end of the steamboat feast, the chef places all the lobster and crab shells, the grouper head and other tasty bits he’s been saving back into the broth and adds rice to make an immensely satisfying seafood porridge that gets simmered and reduced till the flavours are intensified. It’s the perfect, comforting end to a near-perfect steamboat meal. You will literally stagger out of the restaurant rubbing your warm belly!

Please, do go try this MIND-BLOWING steamboat experience – it’s worthy of a special occasion, worthy of the price tag! And don’t forget to book in advance!


The Art of Eating Steamboat @ Man Fu Yuan
Intercontinental Hotel
80 Middle Road
Reservations: +65 6338 7600

Want more pictures and details? Read Aun’s steamboat story on his website, Chubby Hubby.

This Izakaya Izawesome!

Aun & Denise
Aun & Denise

Our latest Makan Kaki is one of Singapore’s most dynamic foodies. He’s created restaurants, restaurant guides, and the Ate Group, Singapore’s premier communications agency specialising in F&B. In his free time, he also runs one of Southeast Asia’s most popular food and travel websites, Chubby Hubby. Meet the chubby hubby himself, Aun Koh!

This week, we go big in Japan without even having to board a plane. For an authentic Izakaya experience, you’ve got to try one of Aun’s favourite places to eat – KATANASHI.

It’s the Singapore branch of a bona fide Japanese Izakaya, brought in by Japanese owners, which means almost all the staff there are Japanese and when you walk in, you really feel like you’ve walked into a little piece of Tokyo. For the uninitiated, Izakayas are the Japanese equivalent of gastropubs (but obviously with a much longer history!), serving up mains, snacks & shared plates of really tasty food that pair well with alcohol.

via Katanashi Singapore Branch

Katanashi has a relaxed atmosphere and gives you fantastic value-for-money, especially at lunchtime. Get this, their lunch sets go for only $12! And for that great price, you get a really nice salad and a variety of big rice bowls to choose from. Aun’s 3 favourites are:

  • Toritama Don – juicy chunks of fried chicken with pickle and a soft-boiled egg over rice.
  • Negitoro Don – chopped tuna belly with spring onions and a soft-boiled egg over rice.
  • Salmon Yukke Don – raw salmon marinated in Korean Yukke spices with okra (lady’s fingers) over rice. A lovely, lighter option.

But the ultimate dish that you HAVE TO order when you visit Katanashi is the “KING OF CREAM CHEESE” – doesn’t sound very Japanese, but you’ll find that a lot of Western dishes have popped up on traditional Izakaya menus because they pair so well with alcohol. The King of Cream Cheese is no exception – Western, yet interpreted in a way only the Japanese can. Imagine a very soft, homemade cream cheese, drizzled with honey and served with slices of toasted baguette. Trust Aun – this is simplicity at its phenomenal best!

Also, if you’re feeling cheeky, they also do excellent lunchtime beer specials for just a little extra. Everyone Aun has taken to Katanashi has returned for more, and you will too, for the simple reason: Katanashi is all about delicious food & booze that’s such good value-for-money.


Katanashi Izakaya
77 Boat Quay
Tel: 6533 0490
Open: Mon-Sat 11:45am-2:30pm, 5-11:30pm (but check their Facebook for updates)