Cook in Japan

Take your palate on a trip through Japan at next weekend's four hands collaborative dinner with chefs David Myers of ADRIFT, and Tippling Club's Ryan Clift.

The 10-course dinner menu includes langoustine with kohlrabi, dashi cream, and shiso, and an A4 Toriyama beef with horseradish burrata, Japanese fruit tomato, and artichoke by chef Clift, as well as chef Myers's dry-aged duck with foie gras and kumquat, and a rose parfait with salted plum and chocolate mochi.

Priced at S$270++ for food only, this menu is available on Oct 13 and 14 from 6pm onwards at the Tippling Club. A food and drink pairing menu is also available at S$430++.