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In Good Taste: Tippling Club, Takumi and Kilo Kallang

Now that ZoukOut is over, we are all geared up for the next activity on our to-do list: Christmas shopping. With only two weeks left to Christmas Day, there’s just enough time to think about what to buy for our family and friends, and to rush to the malls before the crowds come flooding in. To fuel you up for the intense retail therapy that awaits, this week’s In Good Taste highlights three delectable dishes to try at Tippling Club, Kilo Kallang and Takumi.

Foie Gras at Tippling Club

In good taste
Foie gras just got a lot more tempting.

The dish: Smooth and creamy foie gras is paired with a fruity and crunchy medley of cucumber, walnuts, apple slices and dates in this beautifully plated dish, which is part of Tippling Club’s new 10-course Gourmand tasting menu.

The place: Run by chef-owner Ryan Clift, Tippling Club specialises in modern gastronomy, where dishes are creatively conceptualised and presented. The restaurant recently brought in new Assistant Head Chef Ayodeji Adeyemi, to help curate its menu.

Price: S$270++ for the 10-course Gourmand menu

Tippling Club, 38 Tanjong Pagar Road, Singapore 088461, +65 6475 2217

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Charcoal Grilled Lamb Chops at Takumi

in good taste
These lamb chops are marinated with spices before being grilled to perfection.

The dish: This tantalising concoction features tender lamb chops marinated in roast garlic, rosemary, thyme and parsley, before being seared on a teppanyaki grill and, finally, charred to perfection on a robatayaki grill. The dish is then brought to its diner’s table on a personal grill.

The place: This classy Japanese restaurant along Keppel Bay serves up sushi, robatayaki and teppanyaki cuisine prepared using seasonal produce obtained from Japanese ports and farms.

Price: S$22

Takumi, 2 Keppel Bay Vista, #02-01 Marina at Keppel Bay, Singapore 098382, +65 6271 7414

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AU Grain-Fed Beef Cheek Guisado at Kilo Kallang

in good taste
Talk about elevated comfort fare.

The dish: The humble porridge gets a modern spin in this dish, which comprises bone marrow and succulent beef cheek on a bed of congee. For a finishing touch (and a pop of colour), the dish is topped with sprigs of watercress.

The place: Located at the Ture building in Kallang, this restaurant recently underwent a revamp. It has traded in its open-air space for more comfortable, air-conditioned interiors, and launched a refreshed menu of Western and Asian-inspired fare.

Kilo Kallang, Ture Building, 66 Kampong Bugis, Level M, Singapore 338987, +65 6467 3987

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Sara Yap
Deputy Director, Digital Operations (Asia)
Sara Yap is the Deputy Director of Digital Operations at BurdaLuxury, and a contributing writer to Lifestyle Asia’s dining and jewellery beats. When she’s not on the lookout for exciting new restaurants or bejewelled trinkets, she’s probably buried in a riveting read, or reminiscing the good ol’ days with her favourite playlist of ’90s boyband hits.