+65 is one of my favourite supperclubs, a must go if you live in London. They serve authentic Singaporean dishes based on home recipes, what grandmas/mums would make at home. This means, you’ll never find these amazing dishes in london restaurants! I was shocked by how good Singaporean food is during my last visit, you can read it here. This time, +65 teamed up with HK food expert Cherry (@FeedtheTang) who also runs supperclubs from her home. Not cooking the typical chinatown food like sweet and sour pork and definitely not crispy duck which is invented for British people and those who live in China have no clue what it is. Cherry was highly recommended by lots of foodies when I was looking for good supperclubs, so when best supperclubs team up, what a great night it was!
As usual, supperclub is great for meeting people who also love food. You all sit next to each other, share your thoughts on the favourite dishes and good restaurants you’ve been to lately. Cherry and the +65 team were walking around, talking to everyone, asking their thoughts on every dish. That friendly and happy vibe was around the whole evening, especially when they danced Gangnam style after service in the kitchen, lots of cheering were in the air!
Soy sauce marinated egg with salmon roe
Beautiful runny eggs, marinated in soy sauce. Shall we make these for ramen topping next time?
The five spice meatballs (wrapped in beancurd skin and fried) were like biting into a mouthfall of meat juice (Jason confessed that he had to add lard). These were one of my favourites dishes!
Tofu and preserved vegetables in a carrot and mushroon broth
Bak Kut Teh
The soup had a rich spice infused flavour with soft ribs that just broke apart. Loved the addition of deep fried dough (油条) for crispy textures, it also soaked up all the soup.
These were served cold as a starter and I really loved how refreshing it was. The Chinese wine flavours were light and fragrant (like the smell of sherry), the chicken was mild and tender.
The cereal prawns were crumbly and so tasty that my friend ate the shell (she didn’t eat the head, I checked) and who knew you can use cereal to make prawns?!
Mui Choi Kau yuk
The mui choi kau yuk (梅菜扣肉) was triple cooked pork belly that had to be braised, fried and steamed. It’s a complex dish but Cherry did a great job. I wish the meat was cut thinner to really feel how tender it was. The mui choi was also superb, like Chinese pickle with both sweet and salty flavours. It’d be lovely to have with congee in the morning!
Stir-fried Green vegetables with cloud-ear mushrooms
The steamed seabass was tender and perfectly cooked.
Mango, pomelo and sago in coconut milk
I order this dessert every time in Hong Kong and it’s typically found at tiny places with only 3 tables or so at a street corner. Cherry’s take was exactly how I remembered it to be, the refreshing yet sweet mango flavours with a not too creamy coconut base. The jelly sago adds that slippery and fun texture, such a home dessert!
Apom Balek - Palm sugar pancakes with banana sauce
This was Jason grandma’s secret recipe, which didn’t look much but wow it was one of the most amazing desserts I’ve tried. The banana sauce had a palm sugar or caramel sweetness, not too sweet but just perfect with the super moist and light sticky pancakes. I can probably drink the whole thing, soo good!
Overall - 5/5
I’m always the happiest person at +65 supperclubs and now I’ve discovered how good Cherry’s cooking is too! The night was packed with amazing food from Asia and trying to decide that favourite dish is really difficult. If I have to pick, it’d be the Bak Kut Teh, banana sauce dessert and 5 spiced meatballs, unbelievably good!
How to book
Edible Experiences - where you can book most of the supper clubs in London
We are pop up - iPhone app that includes London’s supperclubs and pop ups, incase you want to venture more into the world of supperclubs!