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 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 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, Pete 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 leve. It was here that Ryan and his team launched Tippling Club.Based in the bustling city of Singapore, the 34 cover restaurant serves playful and experimental dishes and is open for lunch and dinner. The venue also has a buzzing bar, offering world class cocktails designed to perfectly complimentClift’s dishes, and a state of the art research and development kitchen. Since opening, Tippling Club has won a number of prestigious awards and accolades including being ranked 45th by The World’s 50 Best Bars in 2013, named as Asia’s 12th Best Restaurant in the Miele Asian dining guide, and most recently, coming 23rdin Asia’s 50 Best Restaurant awards.

  • #23 | Asia’s 50 Best Restaurant
  • #45 | The World’s 50 Best Bars in 2013
  • #12 |Asia’s Best Restaurant | Miele Asian


Tippling Club

38 Tanjong Pagar Road


+65 6475 2217


Images©Todd​ Beltz