It’s well over a decade since chef Ryan Clift opened his boundary-pushing gastro-cocktail destination, but he continues to break new ground in his vision of drinks and food pairings. After moving to a more central location in the city-state, the bar and restaurant continue to complement and vie with each other in the best possible way. British head bartender Andrew Loudon has put his own stamp on the menu since taking over the cocktail programme in 2018. Try a Bombe Glacee (vetiver, fig leaf, bee pollen, vanilla, tequila, citrus) or the Escoffier-inspired White Truffles in Winter (truffle, orange blossom, popcorn, sherry champagne). Never a dull moment – or a dull drink – at Tippling.