If you are keen on progressive cooking (that includes molecular gastronomy), look no further than The Tippling Club. I believe it is in collaboration with the owners of House @Dempsey so the restaurant is located right beside House.
One of the chefs, Ryan Clift has had experience from reputed restaurants before settling here in Singapore. I found his food experimental yet quite edible. The food is created to be paired with drinks hence the numerous bottles of different alcohols hanging over the open kitchen.
I remember the creme brulee most because I was never a fan of the dessert due to its heavy, eggy-custard taste. But look at this, I could become a convert if all creme brulee looked like that above. It was clever, pretty to look at and delicious in the mouth.
But the charred peppers were very clever as well. After I got past the initial shock of the black appearance, and decided to eat them despite knowing that burnt food was carcinogenic, I found out that the charred look came from a black batter coating! C-l-e-v-e-r!
All the other dishes were just as good if not less interesting.
Finally, I also like the whole look that The Tippling Club has adopted. This is like a huge clean, laboratory. Counter seatings much like a sushi counter, high chairs, steel table tops, customized napkins, unusual plates and specialized "tools" to eat the food with, etc, are just some of the very things that made my meal an interesting and memorable one. Those, and just before I forgot to mention, the restaurant policy that one of the service team has to open the door to the toilet for their guests. Hmm, strange. Then I felt somewhat compelled not to visit the toilet too often.
The Tippling Club
8D Dempsey Road, Singapore
Mon-Sat 6am-10:30pm, 6pm-1am