The Underground Supper Club movement is up and coming and I am enjoying it! Well, it’s not underground literally, but it usually is held in a private place, most likely in a home. The host would then come up with a menu that could change, maybe every month? The thing I like about these Supper Clubs are, the hosts, are the cooks who are passionate about food and cooking, and are willing to try something new, creative and are always inspired to do more. They may be self taught, or a chef retiree, or just someone who is really passionate about food. (If you’re a restaurant owner reading about this, what are your thoughts of the underground supper club ?)
So last week I went to Jen’s Underground Supper Club courtesy of Plate Culture, as I won one of their contest. (Don’t ask me why I’m so lucky to always win things, the more you join, the higher chances there are) These underground supper clubs, works 2 ways. While the host are serious about pleasing your palette, please, as diners, go with an open heart. Some do not even reveal the menu on the day itself. Of course, should there be any allergic or ‘i dont eat’ ingredient, do inform the host earlier so preparations can be made ahead.
Nestled in TTDI, this dinner was held in a warmly lit environment that is homely and cozy, and with great jazzy music playing. 24 guests, in 4 different table settings are able to dine comfortably . Cameras, are allowed. Hahaha
I didn’t know what the menu was, I didn’t even do any prior research, or googling to see what was previously served. Actually, I had no idea even how many courses are there going to be. I’m just guessing at least 5 for the price charged, and I just went there to enjoy food.
Indeed, there were 5 courses; starter, appetizer, entree, main and dessert
Here, we, go!
A portobello mushroom tartlet sprinkled with parmesan cheese in a buttery crust. The crust was absolutely yummy, buttery, flaky and melts in your mouth. As simple as it is, it will definitely get your appetite open.
A trio of appetizers. I was most impressed with this and my favourite, happened to be the Grape Truffle, so simple I can’t even!
From right, it’s a Grape (Yes it’s grape inside) wrapped with Chevre cheese, and coated with toasted almonds and chives. Sweet and savoury yet textural. Next, a Spanish inspired tapas, with chicken slice, poached pear in port and Manchego Cheese. It was sweet and savoury, with the sweetness of the poached pear, and the nutty Manchego cheese. Then it’s another tartlet, with crab and ricotta cheese. Oh, I just realized, this dish, has different types of cheese!
For Entree, there’s a potato frittata, with feta cheese, spinach and sundried tomato. At this point of eating this.. I only can think of one thing. I want to eat a risotto. I think with all the cheese, and textural stuffs before, I had the pasta in my head instead lol. This was a pleasant and tasty dish although I didn’t quite enjoy it through. Secretly, I wished it was something else.
There were 2 choices of main, salmon or ribs. Here is the salmon, baked with mint and parsley lightly stuffed in the middle and a sprinkle of parmesan. It was just nicely cook though, and served with a mashed potato, lightly baked on top with studded macadamia nuts. I love when salmons are cut like that, it just taste yummier this way because the skin is then crispy!
Another main, Argentinian Beef Ribs with chimichuri sauce and also the same mashed potatoes. I did try abit of this, it’s actually my friend’s choice of main course. It was a little tough for me, although I’m not very familiar with huge ribs like this.. Those rack of ribs which I ate from a relatively famous ribs restaurant in sydney (which are slightly smaller) have a ‘fall off the bone’ and tender texture. And the funny thing after me and my friend ate this dish, we looked at each other thinking …. “shit, i think i have something stuck in between my teeth” < just for laughs k
After all the savoury dishes, we have 2 desserts. Ok I must confess this, I am quite bias when it comes to this. Whenever I go to any ‘big course’ meals like this (degustations or the likes) I am always, if not, most of the time, not satisfied with desserts. I don’t know, I don’t mean to be stuck up or being all arrogant just because I studied French Pastry before. But I always think, desserts are as equally important, because it seals the meal in a pleasantly sweet way. So for me, my expectations are abit on the higher side and I always look forward to having a great (it doesn’t have to be complex, but it has to be reasonably good) desserts at the end of the meal.
When the first dessert came out, it’s a cross between puff and shortcrust pastry, topped with a carefully whipped Cream chantily and strawberry, I was a tad disappointed. I cannot have another pastry after 2 tartlets from earlier. I was dreaming of cake or chocolate bonbons instead, or something more refreshing like an amuse bouche to prepare the palette for the main dessert.
The last dish / dessert to seal up the night, was a Rum Baba. For those who are not familiar with this cake that sounds like ali baba, it’s actually a yeasted cake, that has a little resemblance of honeycomb cake texture. The cake itself do not carry any flavour, but it works very well like a sponge, which is why Rum was used. In between the layers, is a layer of vanilla creme patisserie and plump raisins soaked in rum. I was a little disappointed there were no chocolate but I was glad to meet Rum Baba again after 6 long years.
Nevertheless, I was overall satisfied with the meal, though there were a couple of hits and misses. The winners were the starters and appetizers for me, but any one would think otherwise because taste is so subjective. After all, it is a supper club that aims to cook with honesty, passion and excitement.
Thank you Jen and Natasha for your kind and engaging hospitality and Plate Culture for this meal.
A dinner like this is incomplete without some pretty dresses and accessories. Choose from Zalora’s range of peplum style tops and dresses and pair it with a bedazzling necklace
Hrmm, I think this is the only time I make some Chinese noodles. I can’t remember the last time I made any from scratch .. Hrmm.. Yeah, nope! haha. I guess I should make more of Asian stuffs
But i couldn’t resist. I keep seeing photos of Chili Pan Mee on FB, somehow the God of Chinese Noodles sent some signals to make these delicious spicy wicked noodles! This was also made in conjunction with MFF KL Selangor.
Pan Mee is not a name familiar in Klang. While PJ and KL calls these noodles pan mee (thick, thin strips or hand cut/torn), in Klang, it’s called Qi Mee (Fresh Noodles, thin or thick) or Mee Hoon Kueh (hand cut/torn noodles, most likely in soup). But then again it depends on the store owner. It’s hard to trace down any authenticity of this noodles as each places would have their own specialty sauce, or chili.
BUT, saying that.. however many names it’s called, I guess this dish ‘Chili Pan Mee’ is made famous by Restoran Kin Kin in Cheras (now also in Publika) where you can add as much fiery chili as you can endure, and the poached egg. Anything with poached egg is yummy ???? The Chili Pan mee is essentially dry, so the runny yolk makes up as the sauce..
I’ve not been to Kin Kin in Cheras but yes to the one in Eat Food Village in Publika. I wasn’t exactly impressed with the noodles because it was quite tough and the chili was quite salty. Oh well, at least with homemade, you know there’s NO MSG in it
So what makes a bowl of Chili Pan Mee ? Other than the freshly made noodles (which consists of just flour and water, unlike pasta that has eggs) the chili and poached eggs, the other condiments are deep fried anchovies and minced pork, and for a bit of green, it’s likely spring onions or coriander leaves. A bowl of anchovies soup with manicai or baby spinach accompanies it.
Everything was from scratch including the noodles. The chili takes a while to cook as you will be cooking blended dried chili and fresh red chili AND chili padi with some shallots and dried shrimps for about 20-30 minutes. It ain’t spicy if there isn’t some cili padi!
Here’s a closer look for the explosive chili. It’s dried, still has some speckles of red and not burnt! Last thing you want is to taste bitterness while savouring the spicy noodles. It really depends on how spicy you wanna go. I didn’t had any red chili, so I used more cili padi.
Oh hey! I made a gif on How to assemble it. I mean, really who needs a gif on how to assemble pan mee. Just throw everything together, poke the egg and stir!
Recipe was adapted from Kelly Siew Cooks and I am the witch.
KL Chili Pan Mee
- 2 handfuls of soaked Dried Chillies
- 4 Cili Padi
- 1 handful of Dried Shrimp
- 4-5 Medium Red onion
- ½ Garlic
- 5 tbsp Oil
- 500g bread flour
- 480ml water
- Pinch of salt
- 300g of minced pork
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- 1 tsp dark soya sauce
- Dash of salt
- Dash of pepper
- 2 cloves garlic
- 2 tbsp oil
- ¼ cup water
- 1L water
- 1 handful of anchovies
- Salt & pepper
- Manicai or baby spinach
- Poached Egg
- Fried Anchovies
- Coriander leaves
- Blend everything in a blender, you may need more oil to make the paste blend better.
- On a wide pan, cook chili on medium heat (warning, it may sting your eye)
- Keep stirring until it becomes dry and much darker in colour. It would take about 20-30 minutes.
- Once done, place in a bowl and cool.
- Mix flour, salt and water together in a mixer with a dough attachment and knead for 5 minutes. Cover in cling film and let it rest for 30 minutes.
- Cut into 4 portions. Roll out on pasta machine. You can use the thin or thick setting, or cut by hand.
- Marinate minced pork with all the sauce.
- On a pan, fry garlic in oil. Add in the minced pork and cook. Add salt and pepper.
- Add water or stock and let it cook till the sauce simmers down
- Boil water and anchovies in a pot. You can add in stock cubes if you want. Season.
- As for manicai (pucuk manis) or spinach, you can blanch it before serving.
- Wash anchovies, dry it well, then fry it. This can be made in advance.
- Poach egg, scoop out and set aside.
- Cook noodles in the same pot of water till its springy and floats on top.
- So first, add noodles. Add 1 tbsp chili (or more), minced meat, fried anchovies, poached eggs and sprinkle some coriander leaves on top.
It will seem like alot of steps, but they are all simple and won’t take long. It would be easier if you have 2 pots and 2 pans on hand to save all the washing and time.
Yum ?? Yes indeed!! I would make this again for sure
I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish.
I’ve been asking myself why I kept lo0king and posting about this little deep fried cronut. I have to admit, I’m a fan of croissant. I actually couldn’t care less about burger buns or bear paws but when there’s something related to croissants, I have to pick it up. For anyone who thinks that croissant is just a bread or pastry that magically has layers in it, then maybe you need to know that there’s no magic in it. Or that the magic is actually crafted by the baker, with layers of tlc, butter and dough laminated a few times over a couple of hours.
So when cronut was hyped up, I had to check it out. Ok because the name Cronut has been trademarked by Dominique Ansel (the original founder of Cronut) in the States, you see alot of other names like dossaints, crodos, zonuts, klonut, etc etc. So this hybrid of Croissant and Doughtnut, somewhat just reinvented modern pastries. Like mixing 2 pastry dough to create something new. Who would have thought of that!!
After trying them in Dessert Storm, Publika. I’ve made way to Delectable by Su at The Gardens Mall to my share of Cronut!
This one is indeed similar to a croissant dough and is yeasted.
Su offers 3 flavours between now till 30th July 2013, everyday at 12noon onwards.
Didn’t realize it’s until 30th July only… go try!
These Delectable Donuts are priced at RM 10. They are HUGE. I would say, my palm size. Uhm, my palms are quite big cause I have chubby hands, but it’s like the size of regular doughnuts.
Filled with silky lemon cream and topped with a hint of tangy strawberry coulis and slices of fresh strawberries
A twist with Malaysian favourite; Kaya!
I had the Caramel Praline, with a vanilla creme patisserie filled in and a drizzle of caramel across caramelzied almond,pistachio, hazelnuts, and macadamia nuts.
The Delectable donuts are very crispy on the outside. I bought it quite fresh, at about 1pm, so It still retains its crispiness. As we know, deep fried pastries tend to turn soft after xx hours. So anyone wanna buy it at 9pm and see how it is ? hehe
So are cronuts here to stay or just a fad ?
I sure do hope no one comes out selling them with overused deep frying oil, or adding additives to make them crispy because I think, it’s better for the cronut to be slightly soft inside, maybe a little chewy, and not crispy all the way through. It should also not be cloyingly hard to eat (anything deep fried can sometimes be too oily.. )
Ok now, let me try making my own…
Delectable Donuts are available at
Delectable Treats, LG K25B (In front of Cold Storage), The Gardens Mall
Price per pc : RM 10
Period : From 12pm onwards, limited quantities. until 30th July
(Photos are taken from Delectable’s FB page unless stated with watermark.)