Tipsy Bird Gastrobar

Tipsy Bird Gastrobar
1 Paya Lebar Link
#01-08 Paya Lebar Quarter

https://www.tipsybird.com.sg/

Breaded Calamari (SGD $9)

Not Tipsy Enough

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 6
Ambience & Setting: 7
Food & Beverage: 4
Service: 8
Value for Money: 5
Spent about SGD $28 per person.


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Opening in December 2019 and operated under the Tipsy Collective Group, the Tipsy Bird Gastrobar is their gastrobar with live entertainment concept... at least, it was, until the COVID-19 pandemic hit. These days, the Tipsy Bird Gastrobar is but a shadow of its former self, but crowds still flock here for drinks and the relaxing ambience.

Ambience at Tipsy Bird Gastrobar is their unique selling point. Exuding a lush tropical jungle vibe, the outdoor alfresco area is cool and breezy, with comfortable lounging seats and high tables. Within, the dim indoor area is offset by vibrant artwork and quirky neon signage, but the openess means the air-conditioning doesn't quite cool the place. But it's also a little more cramped and bustling indoors. If it's not sunny, I prefer the outdoor seats.

Service at Tipsy Bird Gastrobar is above average. The mostly young staff are attentive, according diners personalised attention. While they only demonstrate basic surface knowledge of the menu, they are polite and efficient, carrying out requests quickly. They also act quickly to perform service recovery, when we complained about the poor execution of a dish, they immediately offered to replace it. I note they clean up fairly soon after diners leave, turning around the tables for the next customer.

Food at Tipsy Bird Gastrobar is Modern European Asian fusion, with Modern Singaporean cuisine, but it's also their weak point. Dishes are poorly executed and inconsistent, marred by poor technique. Beverages likewise don't fare too well; we could scarely believe they ran out of half of their beer offerings in the middle of the afternoon. Portions are sized for individuals, but are designed to be shared amongst groups. Prices are comparable to other gastrobars, but the quality means dining here is poor value for money; we paid about SGD $28 per person.


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Tipsy Bird Gastrobar Signage

Tipsy Bird Gastrobar Facade

Seating Outdoors

Seating Indoors

Bar

The Beer Frosty's Lager (SGD $10) was my 3rd choice of beverage, after finding out the prior 2 options were sold out... in the middle of a weekend afternoon. How is that even possible?! This is an Australian pale lager, brewed by The Beer Shed Brewing Co., a craft beer company based out of Leumeah, Sydney, New South Wales, Australia. It has a pale straw yellow colour, with mild aromas and tastes of corn, hops, barley, and lemon myrtle. The body is smooth, light, and refreshing, with faint bitter sweet grainy flavour, and a short quick finish.

Beer Frosty's Lager (SGD $10)

The Beer Guinness Draught (SGD $13) is a dark Irish dry stout, named after Arthur Guinness, and is brewed by Diageo PLC in Dublin, Ireland. Among the most famous beers worldwide, this has a deep, dark black brown colour, with a creamy white foam head. The aroma and taste is similar, consisting of smoked malts, roasted coffee beans, faint caramel, and barley. The body is rich, velvety smooth, almost creamy, with a bitter sweet grainy flavour.

Beer Guinness Draught (SGD $13)

The Wine The Better Half Sauvignon Blanc (SGD $17) is a white wine, made from 100% sauvignon blanc green grapes, by The Better Half winery, in Renwick, Blenheim, Marlborough, New Zealand. It has a pale green colour, with aromas of grapefruit, apricot, elderflower, and green apple. The body is crisp, lively, and firm, with tastes of peach, honeysuckle flower, pineapple, and guava. Has a vibrant fruity floral sweet zesty citrusy flavour, with a refreshing finish.

Wine The Better Half Sauvignon Blanc (SGD $17)

The Wine Croix Du Marquis Cabernet Sauvignon (SGD $12) is a red wine, made from 100% cabernet sauvignon red grapes, by the Grands Vins De Gironde winery, in Saint-Loubès, Gironde, Nouvelle-Aquitaine, France. It has a deep purple colour, with aromas of blackberry, liquorice, chocolate, and cranberry. The body is smooth, gentle, and tannic, with tastes of blackcurrant, oak, pepper, and raspberry. Has a mellow fruity woody earthy sweet spice flavour, with a lingering finish.

Wine Croix Du Marquis Cabernet Sauvignon (SGD $12)

The 'innocently' named Cocktail Blue Bird (SGD $18) is anything but, with a naughty spin if translated into Chinese Hokkien. This features a blend of vodka, blue curacao liqueur, and elderflower cream, served with a sprig of rosemary and a slice of lemon, over ice. The cocktail has a bright floral earthy herbal sweet milky flavour, and looks so vibrant and colourful in its serving glass. Good!

Cocktail Blue Bird (SGD $18)

Cocktail Blue Bird

Among the better dishes I've had here. The Breaded Calamari (SGD $9) features small squid parts, coated in crisp spiced batter. It's not greasy, and crunches lightly when bit, releasing the beautiful medley of sweet salty spice savoury flavour. Served with a truffle mayonnaise, which lends a nice creamy contrast of earthy milky sweet notes. Highly recommended!

Breaded Calamari (SGD $9)

Breaded Calamari

The Salted Egg Har Cheong Gai (SGD $9) sounds like it should be delicious in theory; combining har cheong gai / prawn paste chicken drumlets and winglets, with rich salted egg yolk sauce and curry leaves. In reality, it's dry and chewy in texture, with a confused mess of shrimpy savoury salty spice flavour that falls flat on the palate. On an occasion, I received half-cooked chicken (the inside was still raw). Their service recovery was excellent (they apologised and gave me a discount on the total bill), but they wouldn't need to perform service recovery if their basic product execution was done properly in the first place. Could be improved.

Salted Egg Har Cheong Gai (SGD $9)

Salted Egg Har Cheong Gai

The Szechuan Mala Kaarage (SGD $9) features crisp tender moist chunks of boneless fried chicken kaarage, tossed with Szechuan / Sichuan mala peppercorn, pickled chili, garlic, and spring onions. This has an addictive spicy savoury salty flavour, very nice. Among the better side dishes here. Highly recommended!

Szechuan Mala Kaarage (SGD $9)

Szechuan Mala Kaarage

Szechuan Mala Kaarage

You may enjoy the Kurobuta Pork Sate Lilit With Sambal Matah (SGD $9) if you can get past the pungent, fermented aroma this has. The stinky waft rises from the house made sambal matah, an Indonesian Balinese condiment of fermented shrimp paste, shallots, kaffir lime leaves, garlic, lime juice, lemongrass, and chili. This has robust shrimpy savoury salty herbal earthy spicy flavour. The pork sate lilit has a tender juicy chew to texture, and is skewered with a lemongrass stalk, imparting a lovely floral herbal note to the natural savoury salty sweet flavour of the minced pork. Served with chewy toasted coconut flakes which impart an earthy smoky flavour. Worth ordering!

Kurobuta Pork Sate Lilit With Sambal Matah (SGD $9)

Kurobuta Pork Sate Lilit With Sambal Matah

Kurobuta Pork Sate Lilit With Sambal Matah

Despite the mispelled name of the XO Raddish Cake (SGD $12), this could be decent if executed well. The soft radish cubes and fluffy egg is enhanced with a garnish of XO shrimp sauce, garlic crumbs, and sakura ebi / shrimp. This lends a good contrast of textures, with the light crunch of the garnish. Unfortunately, it's inconsistent in execution; the first serving was overly salty, and when we gave feedback, staff performed service recovery by replacing the dish. But the second serving resulted in the egg being overly dry, and it was still salty. About the only thing worth having on the plate was the fiery chili. Could be improved.

XO Raddish Cake (SGD $12)

XO Raddish Cake

XO Raddish Cake

The Iberico Pork Rack Chop (SGD $28) is by right, a premium cut. Here, they've done it in a modern fusion version, but it fell flat. The pork chop rack was cooked till well-done, resulting in the texture being firm and dry, though it holds good savoury salty flavour. The sauce of soft cabbage in red wine and cream was weird, with clashing milky earthy vegetal sweet notes that doesn't work well with the pork chop. Could be improved.

Iberico Pork Rack Chop (SGD $28)

Iberico Pork Rack Chop

Iberico Pork Rack Chop

Loved their rendition of Burnt Cheesecake With Honeycomb Ice Cream (SGD $10). The burnt cheesecake is soft and creamy smooth, with a hint of smoky aroma, and deep sweet savoury cheesy salty flavour, a pretty good version. But it's the honeycomb ice cream that provides a brilliant contrast with its creamy smooth texture and bright honeyed floral sweet notes. Light and easy to eat. Highly recommended!

Burnt Cheesecake With Honeycomb Ice Cream (SGD $10)

Burnt Cheesecake With Honeycomb Ice Cream

Burnt Cheesecake With Honeycomb Ice Cream

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