Tippling Club

Fine dining is redefined; Tippling Club has now relocated to the enclaves of Tanjong Pagar Road with a revamped look, vibe and menu. Described as avant garde, ultra-progressive and experimental, their signature food and cocktail pairings is redefining the culinary community on a local and global scene. The restaurant recently debuted at #23 of the prestigious Asia’s 50 Best Restaurants. Helmed by award-winning Chef Ryan Clift, the new space spans three shophouse units at 38 Tanjong Pagar Road and will feature a bar, dining room and upstairs private dining room. Tippling Club’s rustic yet industrial-chic interiors provide an approachable and quick reprieve for people in and about the area for a quick business fix either with their lunch or their pre-theatre menus.

For diners looking for accessible luxury, Tippling Club’s range of tasting menus promises to deliver a delightful gastronomic experience by intriguing the taste buds with an extensive variety of deconstructed foods that showcase playful and fun elements.

Chef Ryan Clift

Ryan Clift's culinary career began at the early age of 14 at a 1 Michelin Star restaurant near his hometown of Devizes, Wiltshire (UK). Immediately drawn to the high energy and atmosphere of the kitchen, Ryan worked his way up from washing dishes to becoming a young culinary protégé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London's most prestigious Hotel, Claridge's.

Over the course of his 20-year career, Ryan has worked with some of the world's best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia where he excelled as Head Chef of Vue de Monde, one of Australia's most acclaimed restaurants with numerous awards including three hats by The Age Good Food Guide. In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was here that Ryan and his team launched Tippling Club. Within its first 2 years of operation, Tippling Club has been hailed as one of Singapore's top restaurants and in October 2010 was named in the annual Miele Awards Top 20 Restaurants in Asia. Ryan has also been recognized by world's greatest chefs of today, as the gastronomic superstar of tomorrow in the new cookbook by Phaidon titled Coco. Early in 2011 Ryan presented at the famous culinary event, Madrid Fusión along side the world's best chefs. This was a first for a Singapore Restaurant.


Inspired by the Mediterranean culture and cuisine; and the unique environment of the Flower Dome at Gardens by the Bay, POLLEN presents visitors with a welcoming fine-dining experience within a climate-controlled environment in an unrivalled setting. POLLEN is the only restaurant located within the dome.

POLLEN serves mainly Mediterranean-inspired modern European cuisine in a distinctive setting surrounded by temperate olive trees, herbs and vegetation, complete with a sub 20-degree temperature, allowing diners to escape the usual heat and humidity of the Singapore weather. Leading the culinary direction for POLLEN is Michelin-starred Chef Jason Atherton and this is his second venture in Singapore, after the acclaimed tapas bar in Chinatown, ESQUINA. POLLEN also serves great classics from Atherton’s flagship restaurant in London, Pollen Street Social.

POLLEN's talented team of culinary chefs include executive chef Colin Buchan who was from Marco Pierre White's L'Escargot and Gordon Ramsay's York and Albany; and executive pastry chef Andres Lara, formerly from Iggy's in Singapore, Noma in Denmark and elBulli in Spain.

Chef Colin Buchan

Colin Buchan began his career in 1997 at Marco Pierre White’s L’Escargot in London’s Soho. He joined Gordon Ramsay Holdings in 2000 to launch Amaryllis in Glasgow, setting the course for a three-year path that would prove to be influential in shaping his career. During this time he developed the skills and experience that ensured his progression from senior chef de partie to head chef in 2003.

Buchan joined the acclaimed restaurant at The Connaught Hotel in 2006 as sous chef. When The Connaught closed for refurbishment in 2007, he took the opportunity to seek experience outside the restaurant kitchen and spent a year working as a private chef in France. Following on from France he was the private chef for David and Victoria Beckham during the years they lived in America. In 2008, Buchan launched York & Albany, a stylish townhouse, restaurant and bar by Gordon Ramsay in London and led the kitchen to much lauded success in the next few years.

In 2012 he competed on series 7 of the Great British Menu representing Scotland for a banquet in the 2012 Olympics Games.

Colin joins Pollen at Gardens by the Bay as the executive chef where he will oversee the kitchen operations and create exciting seasonal menus for a refined garden dining experience in the Flower Dome.


Inspired by the colourful tapas bars found in Spain, Esquina provides visitors the culturally rich Chinatown style with an added choice of European cuisine to the ethnic enclave. Opening from Mondays to Saturdays, Esquina serves mainly modern Spanish tapas in a unique location that is surrounded by post-war colonial buildings, hip coffee joints and 'old school' home style restaurants. Leading the culinary direction for Esquina is Michelin star Chef Jason Atherton, the protégé of celebrity chef Gordon Ramsay.

Esquina is also the latest venture by acclaimed Singapore hotelier and restaurateur Loh Lik Peng. Having had successes with Hotel 1929, New Majestic Hotel and Wanderlust including award-winning restaurants such as Jing and Cocotte amongst many others, Esquina is yet another exciting project aimed to breathe life into the historic and charming neighbourhood.

Chef Andrew Walsh

Andrew, of Irish descent, brings with him a wealth of experience from his previous stints spanning three continents – Australia, America and United Kingdom. Some of the Michelin-starred restaurants he worked at were PUBLIC in New York and Tom Aikens in London before he joined Jason Atherton at Pollen Street Social in London. He is now on his latest culinary adventure in Singapore and will be infusing Jason's culinary ideas with his own as he oversees Esquina.


Catalunya is a contemporary Spanish restaurant situated at the newly built The Fullerton Pavilion. Helmed by an international team of award-winning culinary experts from the likes of elBulli, Santi, Drolma, and Sketch, the restaurant serves a menu that reflects the diversity of Spanish cuisine, and elegantly melds the finesse of Asian hospitality and classic Spanish charm.

Catalunya is situated in a unique glass-encased dome floating atop the waters of Marina Bay. With warm lighting and modern furnishings of a Spanish Boqueria made from rich natural materials, this 4,300 square-foot, 120-seat modern Spanish restaurant offers indoor and alfresco dining options for those seeking to discover new experiences. Indeed, diners from around the region will be treated to intimate indulgence amidst the sophisticated settings of Catalunya.

Chef Alain Devahive Tolosa

As a young boy, Chef Alain Devahive Tolosa spent much of his time in the kitchen with his grandmother, where he remembers being transfixed with the movement of her hands and the aromas and symphony of flavours she created each time. Fast forward to today, Alain has in turn transfixed an international audience of chefs and foodies with his culinary techniques, some of which are unique to the world of molecular gastronomy. The Barcelona-born chef honed his craft with culinary positions in a number of Michelin starred restaurants in Spain and France. In particular, Alain spent a decade in the kitchens of the world-famous three Michelin starred elBulli, before moving behind the scenes to elBullitaller, the restaurant’s food research laboratory.

Post elBulli, Alain put his experience to good use and consulted on a number of high profile openings in his home country. With Catalunya, Alain will introduce the rich history and culture of the Spanish nation and transform the culinary landscape in Singapore. With one eye on creating such a revolution, and the other seeing himself as heir to the heritage of traditional Spanish cuisine that has been passed from generation to generation, Alain seeks to transpose his knowledge to Singapore shores giving local staff the opportunity to discover new kitchen techniques, and re-discover the diversity of the Spanish cuisine.