Singapore Tippling Club Presenting The World’s First Edible Cocktail Menu in Hong Kong 



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First the first time ever, the world-acclaimed edible cocktail, "Dreams & Desires" cocktail menu of Singapore’s Tippling Club will be available in Hong Kong, with a unique “Music x Mixology” take over on 29th August 2018 (Wednesday) at Fang Fang.
 
Created by British chef Ryan Clift, Tippling Club has been a pioneer of Singapore’s Avant Garde cocktail and gastronomic scene since it first opened in Tanjong Pagar; in additional to inspiring cuisine, the venue has also been named Best International Restaurant Bar 2017 in the Tales of the Cocktail Spirited Awards and made the World’s 50 Best Bars list in 2017, and Asia’s 50 Best Bars list this year.
 
Jon Lee, mixologist from Tippling Club in Singapore will fly in for the one-night event on Wednesday, 29th August 2018, from 8 pm till late, which will see a selection of drinks from Tippling Clubs’ gummy bear-inspired Dreams & Desires menu on offer at Fang Fang, to a backdrop of smooth curated beats by underground part movement The Lucid Loft. 

The Lucid Loft was founded by DJ Kenzo Yeo and Tippling Club mixologist Jon Lee holds regular parties internationally, pairing music with the ingredients of signature cocktails to create a truly unique sensory soiree.
 
The Dreams & Desires cocktail menu, which sees each drink paired with a complementing gummy bear, was devised by Tippling Club head bartender Joe Schofield and chef Ryan Clift.
 
For next month’s take over, the mixology team has selected a curious cross-section of concoctions, the menu will be accompanied by a bag of gummy bears that represent the four selected cocktails based on the particular “dream & desire” – Happiness, a blend of tequila, yuzu, honey, orange flower water, matched with lemon and honey gummy bear; Lust, an elegant fusion of champagne, peach, cocoa, tonka bean, matched with a Coco Chanel perfume-flavoured gummy bear; Indulgence, with strawberry, bourbon and Peychaud’s bitters, with chocolate and strawberry gummy bear; and Super Car, a unique tipple of gin, truffle, chardonnay and lemon juice, matched with gummy bear flavoured with petrol, leather and metal. Each cocktail is priced at HK$150, get them all as a set of four cocktails for HK$500.
 
The Fang Fang’s own mixology team is no strange to innovation. They recently returned from Macao where they hosted Taste of Fang Fang, a presentation of signature dishes and libations at Mandarin Oriental Macao.


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