Continuing my Supperclub Summit post series, this time is the real stuff, the stuff that received all the praise, all the wow factors that won everyone over. It’s rare to find a supperclub that cooks better than professional restaurants but London lacks Singapore food and Goz absolutely delivered all the best of Singaporean cuisine.
The spacious Goethe-Institut was rather restaurant like than the cosy home style supperclubs usual have. But the Plusixfive team put all their effort to turn this event into a casual and energetic street food festival. Each dish had its unique details, mostly served exactly how it’d be served in Singapore. Some still wrapped in brown paper, carried out on a street cart tray. Some were wrapped in pandan leaves while others looked so homey it must be how parents/grandparents cook them at home.
I’ve never been properly introduced to Singapore food and London hasn’t put in any effort. Most of the Singapore restaurants are semi Chinese and the ‘so called’ traditional dishes always have the Singapore prefix in the dish name. When asked on Twitter, all the foodies recommended Goz’s supperclub, so I knew it must be a great intro to Singaporean food. For the entire evening, I was surrounded by lovely people who were clearly experts, either from Singapore or have been many times. All of them praised the authenticity of the food and were often curious on how Plusixfive were able to source all the local ingredients.
Rounds after rounds of delicious food, we were totally defeated but still managed to stuff 3 more rounds of desserts. All because it was absolutely delicious, homey and extremely satisfying. Compared to the Michelin dishes with the beautiful decorations and three hour produced dots (some kind of sauce), the pork bun at Plusixfive was simply enough to make me sigh with satisfaction.
Here are the food we had for the evening, sorry that I can’t remember some of the dish names. Sentences that are quoted were taken directly from the menu.
“This is a high school snack eaten during recess breaks, almost like a pack of walker’s crisps” - precisely the description, I could really eat a couple of these as a snack.
“Rice cakes with lard cooked chilli infused preserved turnip, common Singaporean breakfast” - How lucky they get to eat this at breakfast! The texture was rather jelly like topped with perfectly spicy (western people might find this too spicy) chilli for that kick flavour. Everyone at the table mentioned how authentic it was.
Pork belly satay
Interesting to try satay that’s not bright yellow or chicken. It had a stronger flavour, like stewed meat. Very delicious to eat.
Kong bak pau - stewed pork buns
“8 hour pork belly braised with preserved greens in homemade buns”
Compared to the rather dry lamb buns at last week’s supperclub, this was succelent, tender and with tons of fatty flavours. The bun was well made too, apparently a family recipe.
Otah - fish paste
“barbecued fish paste, sometimes eaten between bread for breakfast”
Very interested dish, tasted like a curry paste but with strong mackerel flavours. Not sure how well my breath would’ve been if it was for breakfast.
Lor Arkh - braised duck
Funny it was duck because it tasted exactly like the pork belly we had earlier, perhaps it had the same sauce. The tofu, which also looked like duck had tons of marinated flavour with a silken texture, very good.
“Deep fried, in chilli sambal”
Apparently one of the plusixfive team was peeling eggs for 3 hours before the deep fry, what an effort. Everyone at our table praised how good the sambal was!
“this is spring roll on crack, flawless victory”
Not on the menu
Three rounds of desserts
This was my favourite dessert, toasted coconut flakes sprinkled casually on the ice cream which was sitting on mildly sweet and warm black rice.
Can’t remember the name of this dessert but it had a surprisingly moist texture and not super sweet.
Verdict - 5/5
Food (amazing) - this would get 10/10 if I were giving ratings. Every dish was amazing and most had the wow factor. It’s mostly simple and local Singaporean food, cooked and presented authentically. The perfect level of spiciness, the spot on flavour all formed the best supperclub dinner I’ve ever had. And definitely one of the best meals I’ve had this year.
Cost (£48.15pp) - paid online via edible experience’s site. The cash bar offered a small selection of beers and wines.
Service (very very good) - the Plusixfive team did an amazing job, everything arrived at the perfect time and there were more than enough food. We were totally defeated by the end of the evening. Everyone in the team came to our table to introduce themselves, explaining the dishes they made and really made us feel welcome.
All supperclub dates from Plusixfive are published on his blog.
You can also follow him on twitter @plusixfive.
For more tickets of Supperclub Summit, see Edible Experience