Chef Norman returns to our Ning London Supper Club in April with a fabulous 5-course menu incorporating such beautiful Nyonya (sometimes known as Peranakan) dishes as Kerabu Bihun, Otak-Otak, Kari Limau Udang (Prawn Lime Curry), Kari Kapitan Ayam (Chicken 'Kapitan' Curry), Assam Pedas Ikan (Nyonya-style fish stew) and Cendol.
Fusing Malay, Chinese and Portuguese influences, Nyonya is a once-dying cuisine, now making an increasing come-back in Malaysia & Singapore, where it uniquely originates.
All this from the UK's top Malaysian chef at a snip of a price!
There's even a complimentary sparkling drink on arrival!
Have a query about this event? Contact
Ning | London
No future dates currently in our calendar.
Have you been to this event? Write a review here.
Are you a blogger? Have you attended this experience and blogged
Link your blog post to share your views with our growing foodie
Ning Supper Club
Siu Fun attended in April 2013,
reviewed on 28 April 2013
I wish to commend the team at Ning. The hosting was warm and generous and we were made very welcome.
Small points on the food. I don't think salmon works in assam fish curry. Salmon is too rich and has a certain distinct taste that does not really work with assam currey (or gulai as we call it in Penang). A white fish is better. Ditto for Otak Otak.
Hopefully one day Chef Norman will consider it is worth the effort to squeeze pandan juice to make the chendol and Seri Muka. Santan for the chendol could be richer/thicker.
Overall it was enjoyable and thank you to the team for a fun and delicious evening.
Ning | London responded on
22 May 2013:
Thank you for your feedback and glad you enjoyed your evening.
I will certainly let Chef know about the Salmon which he successfully uses in his Kari Ikan (fish curry) in his restaurants, and as such has readily available. I take your point nevertheless, and note for the future.
As for the pandan juice, he DID use this in both his cendol and seri muka, so I'm not sure why you thought he didn't?
Of course, there is always a debate among Malaysians about what is 'right' in preparing their traditional dishes, but Chef Norman's approach is always about convenience, value and flavour that inspires the average local palate to try Malaysian.
I certainly hope we will see you again.