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Chef Ryan Clift of the award-winning Tippling Club is heading to The St. Regis KL

Progressive “avant-garde” cuisine

Chef Ryan Clift of the award-winning Tippling Club is heading to The St. Regis KL
Experience the taste of one of Asia’s 50 Best Restaurants as Chef Ryan Clift of Singapore’s Tippling Club takes over the kitchen at The St. Regis KL for four days only

In a bid to tickle Malaysian diners and their insatiable appetite for gastronomical thrills, The Brasserie at The St. Regis Kuala Lumpur is on a quest to invite talented chefs from around the world. The first was a Michelin star dining experience with Chef Alfredo Russo. Next up is a taste of Singapore's award-winning Tippling Club by the man who started it himself, Chef Ryan Clift. 

chef ryan clift tippling club st regis kl

In 2008, Clift arrived in Singapore with a goal to set up his own venture: Tippling Club. This milestone came along after beginning his culinary career at the early age of 14, training under the likes of Marco-Pierre White, Peter Gordon and Emmanuel Renaut—basically some of the world's greatest chefs. He then moved to Melbourne where he served as head chef of Shannon Bennett's critically acclaimed Vue de Monde. 

Back in Singapore, Tippling Club easily took off on its own with its progressive "avant-garde" cuisine and equally inventive cocktails. It didn't take long for it to rise through the ranks of Asia's Top 20 Restaurants in The Miele Guide. The awards and recognition continued to flow from there—five awards at the World Gourmet Summit Awards of Excellence (including the coveted Restaurant of the Year and Bar of the Year), was inducted into the illustrious Krug Ambassade global network, placed 27th in the Asia's 50 Best Restaurants and 11th in Asia's 50 Best Bars, and so forth. 

chef ryan clift tippling club st regis kl

Clift's upcoming visit and kitchen takeover from 26 to 29 October 2017 aims to, in the same manner, charm your senses and tastebuds with his unconventional creativity with food. As always, he'll be using produce carefully sourced from around the world as well as from his own herb garden. Diners can opt for his 4-course lunch (starts from RM338 nett and RM438 nett with Hennessy cognac pairing) or the 6-course dinner (starts from RM438 nett and RM588 with Hennessy cognac pairing). Alternatively, he will also be serving Sunday Brunch where he will be showcasing some of his signature dishes (starts from RM298 nett and RM468 nett with Hennessy cognac pairing). 

For more information or to make a reservation, contact 03 2727 6666 or email thebrasserie@stregis.com. 

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