The British-born chef cultivates the exceptional art of gastronomy by applying playful, fresh ideas. His creativity adds a pinch of excitement and dramatics to the restaurant. At Tippling Club in Singapore, which Clift opened in 2008, his award-winning cuisine is paired with first-class cocktails, creating a constantly-evolving dining experience through the selection of varied ingredients and textures. Among other influences, Clift is guided by scientific findings and does away with salt completely. Wagyu beef, for example, is seasoned by vacuum-packing it with kombu algae. Through the vacuum process, the naturally high concentration of glutamic acid in the algae penetrates into the meat, adding a salty note. This is just one example of how the energetic Ryan Clift consistently treads his own unique path.
