Chef Ryan Clift welcomes his friends, Chefs Benjamin Cross and Stephen Moore of Ku De Ta Bali's Mejekawi, to Tippling Club in two nights of gastronomic brilliance. Taking cue from their pan-asian influences, the trio are serving up an inventive menu with courses such as "Raw Beef with Szechuan Oil", "Master Stock Pigeon served in Mushroom Soy and Truffle", and "Kingfish Collar with Chilli Paste & Pickles". It's going to be a veritable feast for the senses, but what less can you expect from the chefs of Bali's original sunset destination and Singapore's most innovative cocktail and tasting menu experience?
