A Singaporean X British Mid-Autumn Feast

Supperclubs & Popups | Supperclub

Rating: 8.0

hosted by +(65) / plusixfive

Event Photo

I know we hardly had summer, but AUTUMN IS HERE.

And on the Chinese calendar, 30 Sep is my favourite festival of all, the MID-AUTUMN FESTIVAL! (Mooncakes, tea, lanterns, gazing at the moon for rabbits and goddesses. What’s not to like? Plus it’s my lunar birthday.)

So… we’re going to celebrate all this autumn-y goodness, Singaporean style! These will be Singaporean classics, using the best of British fall produce.

Menu includes:

Fried pumpkin cake
Ox cheek and venison rendang
Kari rabbit (I know they’re cute, but they’re even better cooked)
Pear and almond sweet soup
Mooncakes

And more. Lots more.

Come get stuffed silly and play with fire dragons.

x
Shuhan and Jason

http://plusixfive.wordpress.com

Have a query about this event? Contact +(65) / plusixfive

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A feast of quirky authenticity

Rating: 8

gluttoness attended in September 2012, reviewed on 3 October 2012

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.

Great food and company

Rating: 8

gloong attended in October 2012, reviewed on 1 October 2012

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.

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