Home - T Singapore

Chefs Open Up Their Recipe Books

By Caroline Suganda

 
 

Ryan Clift, Chef-Owner of Tippling Club

The ultra-progressive modern gastronomy menu at Tippling Club showcases Clift’s offerings for a fresh dining experience that combines a sense of excitement with a touch of theatre. His other establishments, Open Farm Community and Open Door Policy, serve equally delicious food prepared with very simple, everyday ingredients.

Ryan CliftAn illustration of Ryan Clift's comfort leek and potato soup.
An illustration of Ryan Clift's comfort leek and potato soup.
Tippling ClubAt Tippling Club, Mum's Leek and Potato soup is served with confit potato and parsley cracker.
At Tippling Club, Mum's Leek and Potato soup is served with confit potato and parsley cracker.

“Comfort food to me is like the food your mum cooks for you,” says Clift. The English chef shares that he sometimes longs to go back to England for his mum’s leek and potato soup (IDR 60,000 or approx. S$6), which he had learnt since he was nine years old. The soup, which was a seasonal menu at Tippling Club, is now listed permanently on the menu at Grow, in L Hotel, which is Clift’s recently opened restaurant in Bali, Indonesia.

 

John Kunkel, Chef-Owner of The Bird

Southern comfort food for brunch on the weekend? The new kid on the block, The Bird Southern Table & Bar at The Shoppes at Marina Bay Sands opened its first spot in Asia last month. Opened by the same folks from Yardbird Southern Table & Bar in Miami, Kunkel explains its name thus.

John KunkelAn illustration of chef John Kunkel's Mac and Cheese.
An illustration of chef John Kunkel's Mac and Cheese.
Tung PhamKunkel's rich, creamy macaroni and cheese is topped with breadcrumbs for textural contrast.
Kunkel's rich, creamy macaroni and cheese is topped with breadcrumbs for textural contrast.

“We (in the US) refer Yardbird as ‘the bird’. We’ll say, ‘I’ll meet you at The Bird at 6 o’clock.’ So it’s a very natural thing for us (to call this The Bird).” Besides the signature Southern-style fried chicken, waffles and biscuits, The Bird is also known for its extra creamy, gooey macaroni and cheese (S$14). Here, the 46-year-old father of three shares how to replicate this dish he often makes for his daughter at home. The secret? “The very basic things need to be right; starting with great cheeses, great ingredients, and making it yourself from scratch,” reveals Kunkel.

 

Aitor Jeronimo Orive, Head Chef at Iggy's

A new entry to this year’s list of one Michelin star restaurants, Iggy’s continues to serve up delicious food, with Spanish-Australian head chef Orive now at the helm.

Aitor Jeronimo Orive
 
Iggy'sThis fork-tender oxtail bucatini dish is finished with shavings of seasonal truffle.
This fork-tender oxtail bucatini dish is finished with shavings of seasonal truffle.

The oxtail bucatini (S$34) has become one of the signature dishes since the opening of its new mini gastro bar — tucked away from the main dining hall — in June this year. Why you should try this dish? Surprise your guests with the al dente bite of bucatini (a pasta that’s similar to spaghetti but hollow in the centre) that is the perfect foil to the fall-apart, tender braised oxtail.

 

Ignatius Chan, Sommelier and Owner of Iggy's

The door to Chan's — or more affectionately known as Iggy — eponymous restaurant may be easily missed, but behind that unassuming black door with a discreet sign is reportedly where the largest collection of wine in Singapore is housed — over 5,000 labels (more than 25,000 bottles) are listed in the restaurant’s 20-page wine menu. 

Ignatius Chan
 

While Iggy’s has been around since 2004, Chan is one of Singapore’s most respected sommelier with more than 25 years of experience here and in Europe. This wine pairing guide specially curated by Chan is most useful if you want to heighten a meal or simply be the best host to your guests!

T magazine

T: The New York Times Style Magazine Singapore's best videos: digital house tours from around the world, behind-the-scenes looks at cover shoots and more.