The British-born chef who ran Vue de Monde in Melbourne for eight and half years before setting up the Tippling Club in Singapore talks about pairing drinks with food, serving £30 cocktails and making cauliflower cheese using sound waves
We opened the Tippling Club in August 2008 at the start of the financial crisis and it’s been six years of extremely mixed emotions. A lot of people lost their jobs in Singapore and it was pretty scary to realise I’d invested my money in a concept I thought was solid. It was a really harrowing first few months.
If you don’t get good PR, you’re dead in the water. I’d always like to think that people came just for the food, but in this day and age modern restaurants really need to have solid marketing too.
Read the full interview with Ryan Clift in Restaurant magazine (June 2014)