The one and only Singapore supperclub and pioneering South East Asian supperclub in London. Dispelling the fiction that is Singapore noodles, one diner at a time. Featured in New Straits Times Malaysia, Business Times Singapore, TimeOut London and the Telegraph!
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If it's possible to be authentic as well as non traditional, then the team at plusixfive have achieved it with style. Shu-Han, Jason and Christine were fabulous, effusive hosts who cooked and served a feast of Singaporean/Malaysian favourites, most with a British twist. Shu-Han's passion for locality came through as she explained the use of seasonal British produce in her dishes. While the fresh produce may have been different to the traditional ingredients, it really worked. The menu was well thought out and an interesting blend of western produce with asian flavours (eg. sambal rainbow chard! Simple & effective). I loved the concept of satay rabbit - the rempah was outstanding even if the bunny was a little chewy. Delicious though, and very fitting with the mid-Autumn festival theme. The highlights for me were the ox cheek/venison rendang (unctuous and tender!) and the chap chye - in fact my enthusiasm for these dishes was rewarded with seconds (joy oh joy!). The poached pear with sago filling was definitely my favourite of the 4 tasting desserts that were rolled out. A wonderful foil to the rich and complex rendang served before.
This was definitely one of the best supperclubs we've been to. Well executed, no problems with timing, a convivial atmosphere (some really lovely people at our table), charming hosts and best of all, fantastic to have an opportunity for some homecooked flavours that remind me of visiting my relatives in Malaysia and Singapore. It's so hard to find these flavours consistently executed in London. I only hope plusixfive continue to host these supperclubs. I'll be back for sure.
Jason, Shuhan and team were amazing; one of the most welcoming hosts I have ever had the pleasure of attending. Their enthusiasm really helped lubricate the proceedings for the evening.
Foodwise: The whole aim was thoroughly commendable and oft successful, attempt at using local british produce in singaporean cooking. the amuse bouche of curry puff of potatoes and leeks was interesting and could have been a little spicier for my liking; i missed finding a little bit of egg white which I associate with Old Chang kee; the entree of pumpkin cakes and radish cakes were sublime with marvelous chilly sauces. the preserved turnips in the radish cakes together with the ubiquitous waxed paper reminded me of home. the rempah for the rabbit satay was gorgeous and rich and wonderful foil to the dry meat that is rabbit ; although the rabbit could do with a bit more tenderising (maybe slow poached in oil or warm oil marinade?) and the venison and pork cheek rendang was wondrfully executed with a balancce achieved from the cloves, cinnamon and star anise with lemon grass et al. My personal favourite was the stir fried shiitake , cabbage and tofu skins; disarming in it appearence and tastes, wonderfully redolent of past big family dinners. desserts, highlight was the poached pears with sago stuffing and coconut pandan sauce; slight crunch and slight acid to foil the rich coconut sauce. Very much satiated by the wonderful experience. cant wait for the next one.
Your entry ticket secures you a bowl of bak kut teh is what said in your website.
I was given less than half of a half bowl with a miserable portion of rice and a not impressive yau cha kuih.
What advertised on your website, should be honored by your host.
Hi, I found the competition is unfair, as the attendees basically know who they supporting before they even try the bakuteh!
I would suggest the competition should conduct in a way where should not reveal the chefs of the bakuteh that they are tasting, for example labelling the pot as A or B rather than Singapore or Malaysia.
Therefore, I don't think the result correctly reflect what people really like to eat. I born in a place famous of Bakuteh, therefore I know the TASTE!
The Singaporean's bakuteh is abit sour, the soup taste abit gone off and very grease. I was told by the contestant, the soup was made 2 weeks ago! From my understanding that Herbal soup should not be kept over night!
Lol! Yes...a bit of a faux pas by saying die in the context of Asians but seriously mummyicancook is a seriously fantastic chef! I love her flavour combinations and using in season ingredients was ingenious! Goz of course was always fantastic! Pork Chop was the best!
Me likey the fact that there was great synergy between the two chefs! and course FOH Christine was the bubbliest ever!
This was J's first supperclub and of course Goz's gazillionth supperclub! But..my first evening supperclub. I decided to gate crash as well with my 'Serimuka' lol! (sorry guys!)
Anyway, it was really a great atmosphere and the food...utterly delectable. My favourite? Ooohhhh...so many things! I love the do it yourself popiah bit especially and to top it off...the seriously-in-your-face-over-the-top-spicy sambal belacan!!!
You want good peranakan? then convince these two blokes to do it again. and again...and again...
Had a great time, will be back!
unctuous babi ponteh
moreish ubi bingka
hot hot chiobu
uncles cooking up a storm
one hungry goondu
Wah!!!!! Damn SHIOK man! :-)))))))))))))))))
Food that brings fond childhood memories back. Original in both taste and presentation as one is served food wrapped in waxed paper as if just bought from a market Singapore! Plus a clever twist to the menu, befitting of an April Fools Supper.