You wouldn’t have known from the Singapore restaurant’s menu that the bird would be served off-the-bone, flattened and carved into a circular shape with a layer of crispy skin on top.
Nondescript menus are part of the plan at the Tippling Club, says Ryan Clift, chef and co-owner. “Why should we tell diners everything they’re getting?” he asks, adding that he thinks traditional menus spoil the surprise.
Cryptic menus — with minimal descriptions of each dish, such as a list of ingredients or worse, just adjectives, colors or even emotions — have been in vogue for nearly a decade in the West. The trend was led by the rise of molecular gastronomy, a cooking style where detailed explanations can get complicated.
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