Seafood Lover's Delight

Supperclubs & Popups | Malaysian | Halal | Pescetarian | NOT BYOB | Supperclub

Rating: 9.4

hosted by Wild Serai

Event Photo

Come and enjoy an exquisite Malaysian seafood supper with us at our favourite wine bar-  Unwined in Tooting. We will be serving dishes you won't find anywhere else in London - our Madagascar King Prawn sambal cooked to my grandma's secret recipe with our hard to source Bintulu belachan is legendary and we have been told our otak-otak is the best...errr...ever! We will also be featuring Auntie Mary's signature Lobster curry Nyonya style. There will also be a wide variety of delicious wines to purchase by the glass and bottle by our lovely friends at Unwined.

Starters

Butter Scallops - Diver Scallops served in the shell, dressed with garlic butter, bird's eye chilli and curry leaves

Otak- otak - aromatic parcels of fish in a spice- infused paste (lemongrass, galangal, turmeric and kaffir lime leaves) steamed in banana leaves

Mains

Lobster Curry Nyonya style 


Madagascar King Prawn Sambal Petai - Gigantic Prawns fried in our infamous Sarawak shrimp-chilli paste and stinky beans

Fresh mussels flash fried in a Shiao Shing rice wine and Ginger marinade

Stir fried kangkong belachan

Steamed Jasmine Rice

Dessert

 

Auntie Mary's signature Durian / Mango crème brulee

Allergies : The lobster and prawn sambal recipe contain crustaceans. The butter scallops contains dairy and molluscs. The mussel recipe contains molluscs. The kangkong belachan contains crustaceans.

Please note this is not a BYO event.

Have a query about this event? Contact Wild Serai

Schedule

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Reviews

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Wild Serai Supper Club « Tastebudtickler

09 Aug 12 by Tastebudtickler

Wonderful food and hosts

Rating: 8

yanhui attended in February 2013, reviewed on 11 February 2013

The best Malaysian food I have ever had in London. The hosts were generous and efficient. My favourite were chillie crabs, fish and the scallops. A very enjoyable experience.

Wild Serai

Rating: 7

GenieCooks attended in February 2013, reviewed on 11 February 2013

I had a great time at the Wild Serai Seafood Supper Club. The crab was particularly good. Met some lovely people too.

Wow!

Rating: 10

hans bartholdi attended in February 2013, reviewed on 11 February 2013

A memorable evening for all the right reasons!
On entry we were greeted with a delicious lychee based cocktail, which set a relaxed tone and allowed everyone to chat before the main event.
With a mouthwatering explaination of each dish preceding it's arrival at the table, the food was served quickly and at perfect temperature.. and it kept on coming! Star of the show for me was indeed the famous Chilli Crab, but ranking it against all the other dishes was tough, as each course was outstanding and would leave Gregg Wallace and John Torode struggling to find suitable adjectives to describe there merit. I am not even going to try, suffice to say that you would be seriously missing out if you choose to overlook this wonderful Seafood Lover's supper club evening.
Book early and if you do get a place, pace yourself!
We will certainly try to attend the next one. Thank you all for a exceptional evening.

The Best Malaysian Chilly Crab this side of the world. Heck. The Best Malaysian Chilly Crab Period.

Rating: 10

Addie attended in February 2012, reviewed on 11 March 2012

What words to describe the explosion of flavours in my mouth that was Wild Serai's exquisite chilly crab? Only one. Perfection. or perhaps Perfected. As in, now, WS has perfected the dish.

As for the sumptuous buffet that followed, and make no mistake, this is in reality an all you can eat jobbie, what with the multiple calls of 'would anyone like any more xxx?'

Whilst the crab may have been the star, the otak otak was outstanding too. Lovely fragrant morsels of moist flavourful bites, as good as the best I've tasted. In fact, better.

And the butter prawns! My only regret was not being able to eat more than one as I wanted to save space for the kangkung, more of that I'm really full but the chilly crab sauce is so nice please can I have more rice, kuih talam, teh tarik oooh, just an awesome evening of deliciousness that will leave you feeling sated for days.

Take a taxi home when you're finished though. Waddling home is so undignified. Because you will over eat. It's inevitable. :-)

Review

Rating: 10

Nish attended in February 2012, reviewed on 14 February 2012

I went along to the Wild Serai supper club for the first time based on a friend’s recommendations. Everything was fantastic even before we tucked in; particularly the relaxed atmosphere and the gracious hosts.
There were a number of different dishes, brought out one after the next in perfect timing. Everything was freshly cooked, warm, and tasted very authentic. There was certainly no lack of food- either quantity or variety.
From start to finish, there were about 10 different courses. And when many of us struggled with the 2 different types of cake with our ‘teh tarik’, the lovely hosts actually packed it in a take away bag for us!
I certainly hope to go for many more supper clubs at Wild Serai. The quality of food and hospitality were second to none!

Review

Rating: 10

Nat attended in February 2011, reviewed on 14 February 2012

I can only think of a handful of times I have had chilli crab as yummy and 'syok' as I did on Saturday. Everything was amazing but the thought of that sauce is making me hungry as I type. Butter prawns and otak-otak come a close second. There was so much food that I thought I would never manage dessert but when the nyonya kueh appeared, there was no way I could say no! The kueh talam and kueh bengkang are on par if not better than the ones I have had in Malaysia! Can't wait for the next one.

Nat

Don't to hesitate book now....

Rating: 10

schanthadavong@gmail.com attended in January 2011, reviewed on 13 February 2012

Really don't.

This is an unmissable event. I've had my share of tasty seafood feasts and this definitely rates as one of the best.

The chilli crab and butter prawns were definitely the highlights with the right balance of heat and spice. Make sure you bring some cold beers to go with it.

Thanks guys for a great night.

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