For nearly two decades, Tippling Club stood as a testament to innovation in modern and progressive cuisine. Chef Ryan Clift, the visionary behind its success, not only crafted a dining experience that resonated with food lovers in Singapore and beyond but also maintained a level of consistency and creativity that few could match. It’s with a mix of respect and reflection that we acknowledge the closure of this iconic establishment, a casualty of the shifting tides currently challenging the food and beverage (F&B) industry in Singapore.
My journey with Ryan began before Tippling Club became a part of my professional life. I first crossed paths with him through his role as a brand ambassador for V-Zug. Those early projects introduced me to his meticulous attention to detail, his unwavering commitment to quality, and his infectious enthusiasm for his craft. It wasn’t long before this relationship extended to Tippling Club, and from there to ventures like Noka and Vow Foods.
Over the years, I have had the privilege of handling photography, filming, and social media management for Tippling Club. These experiences didn’t just sharpen my skills; they expanded my understanding of fine dining and progressive cuisine. Ryan’s approach to food - thoughtful, bold, and boundary-pushing - has been a profound influence on me. Working alongside him and his team offered a front-row seat to a masterclass in culinary creativity and professionalism.
Tippling Club was not just a restaurant; it was a beacon of what dining could be when imagination and technique collide. For 17 years, it offered an experience that was simultaneously avant-garde and deeply personal. But the current climate for F&B in Singapore has been unforgiving, even for stalwarts. Rising costs, shifting consumer habits, and other pressures have led to the closure of several high-profile restaurants, each one leaving behind a void in the culinary landscape.
Ryan’s integrity as a chef and business owner has always stood out to me. He’s not just about creating great food but fostering an environment where ideas thrive and evolve. His trust in me has been invaluable, providing opportunities to grow not just as a content creator but as someone who appreciates the nuances of the dining world. I’ve seen firsthand how he has nurtured his teams and inspired them to strive for excellence, no matter the challenges.
The closure of Tippling Club marks the end of an era, but it also serves as a reminder of the resilience and adaptability required in the F&B industry today. It’s a loss, undoubtedly, but one that highlights the incredible journey Ryan and his team have undertaken. Seventeen years is no small feat, especially in a scene as dynamic and competitive as Singapore’s.
As I reflect on the time I’ve spent documenting Tippling Club’s journey, I’m filled with gratitude for the lessons learned and the moments shared. While it’s difficult to say goodbye to such an iconic establishment, the impact it has had on Singapore’s dining scene and on those of us lucky enough to work with it will endure. Thank you, Ryan Clift , and thank you, Tippling Club, for everything.
Tippling Club will serve its last meal come 31 December. Book your seats.