When I first heard about the Supperclub Summit I was really excited. Yet somehow as the events approached I found that I still hadn’t gotten around to booking my attendance. Finally I sorted myself an and on Saturday I went along to the Mamalan, Two Hungry Girls & Wild Serai supperclub, a collaboration of three Asian supperclub chefs. Unusually, the event was held in the Goethe Institute. Every other supperclub I have attended has been held in somebody’s home. I suppose three chefs in one household kitchen would have been a little challenging.
Upon arrival we were served a complimentary pink cocktail. Also unusually, wine was available for purchase. Supperclub are usually BYO events. The tables were simply laid and on the brown paper “tablecloth” the elements of our impending feast were described. Curiously, next to the fork was a red an gold envelope with a coin and a note asking us not to lose it. Prior to our meal we were introduced to the chefs, who explained that the meal would be served in the traditional banquet style. We were also reminded not to lose our envelopes.
Our first entrée was a mini lamb bun. It was served streetfood style from crates hung around our waiters’ necks each had a coin jar for “payment”. This is where the contents of the red envelope came into play. The entrée itself was really nice and flavoursome. I added some of Mamalan’s excellent chilli oil to give it a bit of extra kick. Not as outstanding as other elements of the meal but a good, solid course all the same.
Our next entrée was poached chicken with a spring onion and ginger dressing wrapped in lettuce leaves. This course was served in its components so we were able to construct it according to our tastes. I liked this approach to food. I’m generally not the greatest fan of poached chicken, but in this instance it worked well. There was a wonderful punchiness of ginger in the dressing.
Alongside this we were served a wonderful Malaysian Nyonya salad of celery, mushrooms and beans. Really simple and fresh. I particularly liked the flavour of the mushrooms and couldn’t resist picking at it throughout the rest of the evening.
Next were the much revered Mamalan’s pork and chive dumplings. They were perfectly cooked, crispy on one side, silkenly stodgy on the other. The flavours were amazing. Very complex but so well partnered that I couldn’t isolate any single element. Dipped in a mix of soy sauce, Chinese vinegar and chilli oil…perfect!
Again this was accompanied by another fantastic salad. This time we were served a mix of pickled vegetables including white cabbage, carrot and cucumber. The pickle was sweet, tangy and beautifully refreshing. It didn’t last long at our table!
Finally we moved onto the main courses (yes there was more than one). First out was the pork belly with crackling. And here I entered heaven. When the pork belly hit my tongue I had to take a little moment to close my eyes and just enjoy the pure pleasure of the flavour. I think my dining companions might have found that a little strange. Eh, whatever. Have to say. It was the best pork crackling that I have ever had! Thin, astonishingly crispy, and very well seasoned. Surprisingly this was served with English mustard, as well as broccoli and rice. I have to note that the rice was beautifully cooked. It was sticky without a hint of glugginess, and soft it just disintegrated in my mouth.
We were advised not to eat too much rice because we would need it for the next course. When it arrived I completely understood why. It was a mountain of chilli crab with the most wonderful sauce that I just wanted to drink it! Now on the scale of seafood preferences crab is pretty low on the list for me. However, it did lead to much table conversation and hilarity as we struggled to penetrate the crabs’ armour and ended up splattering ourselves and each other with crab juice and chilli sauce in the process.
I was also a big fan of the mantou buns served with the meal. The crust had a subtle sweetness and the bread soft, had a beautiful grain and was gorgeously flavoured. Excellent for mopping up more of the delicious sauce.
Another excellent salad accompanied this meal. This time it was a combination of pineapple, cucumber and chilli. It was beautiful and provided a refreshing contrast to the richness of the chilli crab.
Once we’d had some time to clean ourselves with multiple serviettes and towelettes, we were provided with a delicious mango and cumquat palate cleanser – which do it’s job perfectly- before moving onto the spectacle that was dessert.
We were presented with a halved log of bamboo hollowed out and filled with ice. On top were pieces of fruit (rambutan, watermelon, cantaloupe, apricots, and strawberries) and bowls of panacotta with peach and caramelised nuts, and honey ice-cream with dates and sweet lotus root. Fortunately The panacotta was nice, but nothing spectacular. The nuts were my favourite part. But the ice-cream was outstanding! The lotus root was interesting, but somehow it worked.
We thought that was it and by this point the strain in my stomach was certainly telling me that this should have been the case. But no, to see us off we were given mini pandans and chocolate ganaches, and a cold tea that I really didn’t like. Both the pandam and ganache were really lovely, although I felt the latter was just a bit rich after such an extensive meal.