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