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24 FEB – plusixfive小牌檔 is BACK in HONG KONG! Tacos! Laksa! Beastie Boys! Peranakans!

19 Feb

Image

Yeap so the rumours were true.

We thought that it would be mean of us to only do one lonely pop-up in HK and until we find a venue big enough to do a supperclub (that isnt a creepy supperclub for two), we will be dropping by IslandEastMarkets (http://hkmarkets.org/) this Sunday 24 Feb-Feb-Febuurahreeeeeee 10am onwards!!

This time we thought we change things around a little so we will be having:

ImageImage

BEEF RENDANG! AYAM PANGGANG! TACOS!

LAKSA! LAKSA! AND LAKSA!

Image

and …… PERANAKANS! 

Yes! Freshly shipped up from Singapore just for this event, we will have a hotblooded, tender, smokey, 34 years fresh out of the oven PER-PER-PER-ANAKAN male! HOLY SHIIZ WOW SHIZZ WOW!

The last gig we did at IslandEast sold out in less than 5 hours and we were packed up and ready to go by 3pm so… yeah don’t say we didnt warn you numbnuts!

For all those who are puzzled:

Beef Rendang is like sensual hot wet Peranakan beef stew of sensualness and pronography.

Ayam Panggang is like a smokey dripping rich coconut grilled chicken mess of sex.

Laksa is a bowl of all good beautiful gorgeous things.

Still puzzled? THEN COME IF YOU WANNA KNOW MORE!! or if you are bored and lonely and sad on a Sunday and wanna stuff your face with AWESOME calories.

Or you can click here if you are bored.

 DE DETAILS

  • WHEN IS THIS CRAZED EVENT?

THIS SUNDAY 24 FEBRUAREEEEEEEEEEEEEEE. Read the title numbnuts.

10am onwards.

  • WHERE IS IT! HOW THE HELL DO I GET THERE TO EAT ALL THAT AND DANCE ALL DAY?

Island East Markets is located on Tong Chong Street, TaiKoo Place, Island East, right below the commercial buildings of the Island East complex (Dorset House, PCCW Tower etc.). It’s just across the road, less than 3 minutes walk, from Quarry Bay MTR, Exit A.

OR CLICK HERE FOR MAP!

  • WHAT DO I BRING? 

MONEY. MONEY. MONEY. 

And dancing shoes and beastie boys rap tunes memorised and some serious BODY MOVIN’.

(photo of laksa by the very cool Mike Fung of RabbitHoleCoffee)

RT THIS LIKE A DOG IN HEAT OK?

plusixfive does Chinese New Year!

30 Jan

DONG DONG DONG CHIANG !!!

Now that we’ve got all the silly new year detox diets out of the way, it’s time to REALLY  usher in the new year the chinese way i.e. dressing up in bright red from head to toe, tossing raw fish and shredded vegetables all over the place while shouting your wishes for 2013 (anything from a promotion to Ryan Gosling, no promises though) , and eating more than is humanly possible.

^

Lo Hei Yu Sheng is a beautifully plated dish of finely grated carrots, grated turnips, pickled ginger (of various E number colours), pickled winter melon, sesame seeds, peanuts, lime zest, lime juice, plum sauce, fried crackers and raw salmon slices seasoned in rice wine and soy sauce— that then gets attacked by chopstick-wielding drunk diners.Crazy fun guaranteed.

On the menu,

Nibbles
Homemade Bak Kwa – Caramelised BBQ pork jerky

Starters
Yu Sheng – Tossed salad with raw sliced fish, shredded fresh and pickled veg, peanuts, crackers
Kong Bak Pau- Shu Han’s mummy’s secret-recipe pork belly buns. 

Mains
Ngor Hiang – five-spice juicy meat rolls in fried beancurd skin
Lor Ark – Teochew soy-sauce slow-braised duck
Nonya Chap Chye – THE ultimate vegetable stew. 

Desserts
Homemade Pineapple Tarts- sticky pineapple filling encased in buttery crumbly pastry
Tang Yuan – Sticky rice balls with peanut filling, in sweet broth

 

OK SO,

Sunday 17 Feb, 7pm
£35 suggested minimum donation,
BYOB
(+ Chineser points if you bring 2 satsumas along to exchange with your fellow diners for luck)
BOOK HERE NOW!

GONG XI FA CAI,

Shu Han and Jason xxx

Bits of S’pore: The Intan (or “The blogpost for those who think Peranakan is a monster fish with sharp teeth”)

23 Jan

So I thought I kick off 2013 with trying to shake off and lose my one biggest most useless* superpower that I have been imbued with since that gamma ray accident – The amazing mutant power of Procrastination. And the first thing I thought I do is write a looooooooong overdue blog post.

*although the winner of most useless power will always go to ArmFallOff Boy:

a

But this post will be slightly different – its not going to be a recipe or a new supperclub post.

I figured since I am blessed with this plusixfive platform, it would only be right if I used it to write about things that I love about Singapore and not just about the food.

Not in a mushy creepy “ohibetplusixfiveisagovernmentcoverforthetourismboard” stand-up-and-sing-the-national-athem-yo-biatches kinda way.

But little things which I encounter back in Singapore which make me go all warm and fuzzy inside, smile and wanna go up to that little thing, pat it on its back, buy it a round of Tiger beer and go “Attaboy well done you. You deserve some sort medal or something shiny”.

I also figured I should write a little something about what Peranakan is/are since we do feature it on the supperclub menus quite a bit - Jason (@feasttotheworld) being a Peranakan himself. And no he isnt a carnivorous monster fish with a penchant for tittties.

So, first up is Alvin Yapp’s Peranakan museum of all things Peranakan and gorgeous – The Intan.

Itan

By the way, for avoidance of doubt, Alvin never paid me to write this. In fact, I am not sure he even remembers me. He did pour me a cup of ice tea in his home though whilst I was there (which he graciously let me into outside of admission times after I, short of tying myself to his front gate, grovelled and begged for entry to). One thing I have to add is that none of the photos here are from my own. They are from his website (http://www.the-intan.com/) I fabulously accidentally deleted all my photos which I took at his place (Clumsiness/ Stupidity – Yet another amazing mutant superpower of mine).

Sometime in 2012, a friend’s facebook showed up all these photos of an elaborate, fascinating and deeply well-curated Peranakan museum.

Wait, stop, for all those who don’t know what a Peranakan is. Here’s the link to Wikipedia but if you are lazy, it is a collective term used for the ethnic Chinese populations of Malaysia and the Dutch-controlled island of Java and other locations, who have adopted to Nusantara customs – partially or in full – to be somewhat assimilated into the local communities.

You can’t actually tell them apart from another Singaporean Chinese person. They look ethnically Chinese. Some have mixed lineage of Malay and Chinese but generally, you cant really pick one out from a crowd. Its not like they have the letter P branded on their foreheads or are fabulously good looking (although you probably won’t be hard pressed to find a Peranakan who would think so. The good looking part not the P branded on forehead part).

But what really drew me to this culture was their food. Arguably, they were probably the first authentic fusion cuisine. Being Chinese people adopting Malay customs and being assimilated into Malay communities and having inter-race marriages, led to a collision of culinary influences combining the wok cooking and slow braising techniques of Chinese cooking and the milder Chinese ingredients with the local fiery and strong Malay and Indonesian chillis, curries and spices. It was also a culture where cooking was an integral part of their community as it was often a way of showing off their wealth and affluence by the skilfulness and how complicated the dishes were.

Anyway, back to the Peranakan museum on facebook. I was enthralled. In my own journey to discover Peranakan cuisine, this really piqued my interest. It was like a museum of all things Peranakan. So one email thing led to another and Alvin one day very graciously invited me into his home one day when I was in town.

And what I realised was that this was not just a museum but it was also Alvin’s home. Alvin lived in it. It was his humble abode as well as a private museum.

Whereas most people would happily live in living rooms filled with flatpacked Ikea furniture, Alvin lived and breathed in little time capsule of a time gone by where shoes were meticulously beaded, dishes were painstakingly and lovingly prepared and furniture was luxuriously detailed with luminescent mother of pearl in-lays. As he walked me through his home and I nosily poked my nose into every cupboard, he would like an excited child, pick up a random object (“yes those are spittoons lining the stairs…”) and rattle off the story behind it (yes that’s an ancestral worship altar! Peranakans retained the Chinese tradition of paying respects to ancestors), the details in the design (see! see! See the engravings on the chair! Did you notice its all mother of pearl!”), why it looked like what it looked like (“See the eagle and the dragon on the chairs in mother of pearl? Because some Peranakans adopted Western ang moh culture, they incorporated Western symbols into their design”) and the quirks of their history (“Notice how Mother Mary is in a traditional kebaya? and baby Jesus wrapped in batik…”).

intan_story

He must have done this same talk hundred times and answered the same questions but he was always so enthusiastic and brimming with passion.

Alvin sat me down and told me his story. That at first he was staying in an apartment, where he had been collecting all his wares. He tells me it was his innate curiosity and also admiration for his own Peranakan heritage that led him to start collecting and simultaneously learning about his culture. He moved to this shophouse some years ago and started displaying his extensive collection of Peranakan furniture, costumes and trinkets after returning from living abroad five years ago, although he emphasises this is ‘not a full-time job, it’s merely a hobby’.

In his own words, “it was more than the fine needlework or craftsmanship that captivated my fascination for the Peranakan culture. Rather, it was the astonishment and admiration at how a culture, so young and recent, was able to achieve and create a community that influenced every aspect of social life. It was precisely this remarkable conception that inspired primary professions to design and create beautiful works of art. Pottery makers, tailors, cobblers, chefs, jewelers and carpenters were instantaneously turned into artists, drawing inspiration and combining techniques from different cultures. They experimented with different mediums and explored different styles that manifested into forms and expressions never seen before.”

In February 2011, the National Heritage Board awarded The Intan private-museum status and it has been used for all sorts of events from site-specific plays, book launches to art gallery shows and concerts to private events like weddings and birthdays but all with a Peranakan twist.

You can also book yourself in The Intan tour lasts 90 minutes for tea or three hours for dinner, and Alvin’s mother prepares the authentic Nonya dishes. He also regularly hosts theatre shows and I think there is one on right now.

So why am I featuring this?

In a word – pride.

Proud that someone in my country has decided to go to such lengths, on his own terms, in his own time, with his own initiative to do something like this.

In a country where all things old and slightly yellowing gets bulldozed, razed and torn down in the name of economic progress to be replaced with something silver and steel and glass and cold and shiny. Where we were brought up thinking we all had to grow up to be either a doctor, a lawyer or a banker. Where we tie ourselves up in a big fat knot tumbling over each other acquiring and acquiring and acquiring the newest latest shiny handbag/ golfclub/ car/ home/ gadget.

He didn’t do it because he thought it would bring him fame and fortune. He did it simply for the love of it, to preserve his identity and heritage and to leave something, other than pixels of facebook photos and dusty photo albums in attics, for future generations.

Now that is surely worth so much more than the latest hand-stitched embossed dead animal skin case for that new touchscreen gadget.

Details:

The Intan

www.the-intan.com

69 Joo Chiat Terrace  Singapore 427231
+65 9338 2234

(all photos from the Intan website)

[New supper club - 16 Dec] Memories of plusixfive (the best of)

4 Dec

So here is what you missed earlier….

Goz met Shuhan and then they did this awesome supperclub night and then Shuhan’s legendary  Sambal Egg was born, along with her sizzling shit-hot Sambal sauce (so in demand we even do sambal drops)…

…Then Goz met Jason and they did this fantastic Peranakan night where the ever-saucy Chap Chye make an impromptu appearance, filling the diner’s bowl of rice with some liquid umami…..oh yeah!…

…Then Goz did another Peranakan night with Jason and the super-kick-ass Kari Ayam became a Jason classic

…Then they did this Olympic Event Global Feast where they blinged up the traditional Chwee Kueh and transformed them into canapés that got Anna Hansen salivating (it’s hawker-meet-fine dining ok)…

… Then Goz made Singapore proud by winning at the BKT-off  Bak Kut Teh Charity Challenge…

…Then Goz, Jason and Shuhan got together again for the Supperclub Summit at the Goethe institute, where the chewy, moreish Ondeh Ondeh turned red, along with an entire room of red-clothed diners, to celebrate Singapore’s National Day…

…Then Goz flew to Hong Kong to continue his world domination with rendang buns at the Island East Markets, while Jason and Shu Han gave rendang her own twist by using British seasonal produce, wowing a super-famous SG chef and ultra-influential SG food writer with their Ox cheek and Venison Rendang

…Then Jason met the lovely Cherry of FedbyTang and they cooked up a Sunday Feast at School of Wok, and Jason grandma’s Apom Balek i.e. sweet banana toffee  sauce i.e. crack, had the FOH drinking straight from pot…

<sorry out of point>

That night, we also discovered our plusixfive dance song…

PROPER Gangnam-style! (a very embarassing video of this is out somewhere on the internet whoever finds it get a free hug from Goz)

</sorry out of point>

Then Shuhan met Charlene the diva, a recent Cordon bleu graduate, and they showed the Brits how the breakfast of champions should be like with ‘Economy Noodles‘ , or THE REAL SINGAPORE FRIED NOODLES (ITS NOT LUMINOUSYELLOW! ARGH!)

So that’s what you missed………..Feel left out? Aiyoh, never mind. In the name of good spirit over this festive season, as we’re all feeling warm and fuzzy inside,

(Aww)

we’ve decided to bring you the best of plusixfive, dishes that we were proud to have prepared and has over the months come to represent what we are about. So for the last time, before we say goodbye to the year 2012, let’s end it off with a big bang!

BEST OF 2012

Memories of plusixfive             

Starters:

Chwee kueh (rice cakes with spicy turnip toppings)

Bak Kut Teh (Herbal pork rib broth)

Economy Noodles aka REAL Singapore Fried Noodles (NOT that yellow thing)

********************

Mains:

Sambal eggs (Deep-fried eggs with piquant chilli paste)

Venison/Ox cheeks Rendang (8 hours braised dry curry)

Kari Ayam (Nyonya aromatic chicken curry)

Chap Chye (Vegetable braised in sweet bean sauce)

********************

Dessert:

Ondeh Ondeh (Rice flour balls with palm sugar fillings)

Apom Balek (Palm sugar pancakes with banana toffee sauce)

********************

So come and join us for one last Singaporean feast before you stuff yourself silly with the turkey. Book your tickets here

http://www.edibleexperiences.com/p/9054/65-plusixfive/330002/Memories-of-plusixfive-the-best-of-

Date: Sunday 16thDec

Time: 7:00pm

Venue: In a secret rendezvous location somewhere in Angel/Islington

Cost: £35 BYOB

And finally, here are just some of the reviews from our recent events:

http://londontastin.com/post/35558057469/one-night-in-singapore-hong-kong-supperclub

http://charlottehu.wordpress.com/2012/11/15/singakong/

http://simplysplendiferous.com/2012/11/one-night-in-singakong-hongapore.html

http://peachesanddonuts.blogspot.co.uk/2012/11/plusixfive-rendezvous-with-lady-luck-sa.html

http://yummychooeats.com/2012/11/14/plusixfive-supper-club/

ROUND 2.5 of The Great Sambal Sale

27 Nov

A quick one-liner.

We have (a very very very limited half-stock of ) SHUHAN’S SIZZLING SHIT-HOT SAMBAL for sale again, so get in there quick.

THE DIRTY DEETS

Sambal drop off happens on: 6pm, 30 November 2012 (Friday)

Order here: http://plusixfiveshop.bigcartel.com/product/shu-han-s-sizzling-shit-hot-sambal

If you need to see proof of its awesomeness/ a fat asian man dancing: http://plusixfive.wordpress.com/2012/10/23/plusixfiveshop-and-round-2-of-the-great-sambal-sale-very-limited-jars-like-very/

FASTEST FINGERS FIRST!

(MENU) plusixfive小牌檔 x IslandEastMarkets: THIS SUNDAY – 25 Nov

23 Nov plusixfivesignHK

See ya’all this SUNDAY rain or shine 25 NOV 2012.

Oh. Bring change. Everytime you give us a 500HKD bill, unless you are buying the whole stall, we will threaten to punch a penguin and/or make the nearest baby cry.

We are at STALL C4 (WHILE STOCKS LAST...)

Or you can:

Follow your nose. Listen to the sounds of Axl Rose/ Mike D/ Flowers/ Bananarama. See the stall with bootiful bootiful humans.

 

*MENU*

THE KILLERS

LIDO PALACE LAKSA

CHWEE KUEH

BEASTIE BOYS

BELINDA CARLISLE

’80s tunes

Free Hugs

+ possibly maybe more if we can get our act together and get inspired at the markets to make something like *coughcough*rendang *coughcough*

Ah Suan’s Lido Palace Laksa. Possibly the best place to eat laksa which you can never get to eat at. Until now.

Chwee Kueh. ‘Nuff Said.

*LOCATION AND DIRECTIONS*

http://hkmarkets.org/visit/how-to-get-to-island-east/

Island East Markets is located on Tong Chong Street, TaiKoo Place, Island East, right below the commercial buildings of the Island East complex (Dorset House, PCCW Tower etc.). It’s just across the road, less than 3 minutes walk, from Quarry Bay MTR.

港島東農墟位於港島東太古坊糖廠街 (港鐵鰂魚涌站A出口)。

How to get to Island East Markets by MTR: Quarry Bay Station, Exit A.

Now go ride off into the weekend listening to nothing but these two tunes k?

And you get free hugs if you do silly anti-rain dances for us.

 

 

[photo credit to LifeoutsideViewFinder (siiiick photography) and mummyicancook (resident plusixfive chef)]

[Shout out to @kopibren for all things Lido Palace Laksa related]

plusixfive小牌檔 x IslandEastMarkets – a London supperclub POP UP in Hong Kong – 25 NOV

14 Nov

“I’ve never been more ready in my entire life. To do this right now. Never. It’s all been leading up to this moment. All right now right here….  My whole life… “  - Beastie Boys

“We gots Singaporean eats in a (fairly) wide array;

“J’ai des chwee kueh pour vous mangez”

the party people say “oui oui c’est vrai!!!!!!!”

Cos we doing a pop up in the H. K.”

On 25th November, a supperclub event of such intergalatic earth shattering space time continuum bending atlantic pacific ocean crossing epicness never seen before in the brief history of supperclub time will occur.

*pause for effect*

*pause for effect*

!!!!!!!!!!!plusixfive will be holding NOT ONE. NOT EIGHT. NOT TWELVE BUT TWO events across the globe!!!!!!!!!!! 

OMG! SORRY USHER BUT YEAH!

FONTSIZE 200 —> OMG!

YES! PUSSYCAT YES!!

ONE. In the sensual far east where even Ol’ Bats & Nelson Mandela thought it was cool to hang out*HONG KONG*, plusixfive (+852) will do a ONE DAY ONLY POP-UP travelling into the dark heart of the enemy who created that radioactive yellow Singapore Fried Noodle abomination.

Q: “SHUT UP AND TELL ME WHAT YOU SERVING BIATCHES!”

A:  OK! MENU as at the date hereof is looking a bit like LAKSA and CHWEE KUEH. But like Christian Bales temperament, its subject to completely flipping out and changing.

TWO. In the sorry world of muesli toasts and cereal (b-o-o-o-o-oring) land of *LONDON, ENGLAND*, plusixfive (+44) will be serving you  the bestest breakfast. A real breakfast of champions  which you will only NOT want to go because you are a wimpyface. More details HERE.

*DETAILS of the plusixfive小牌檔 HONG KONG Pop-Up*

*REMEMER REMEMBER 25 November 25 NOVEMBER TWENTYFIFTH November REMEMER REMEMBER*

ISLAND EAST MARKETS

10.30ish-ish-isham to 5pm

http://hkmarkets.org/

Try to get there early. Because despite our fabulous skillz (whatskills?topaythebillz.Wegotztheskillztopaythebillz.UH.), there will be a finite amount of food.

In any event, its also a KICKAZZ market to visit which you should go to ANYWAY.

Directions (if you are a lazyazz bustard who cant click on links)

Island East Markets is located on Tong Chong Street, TaiKoo Place, Island East, right below the commercial buildings of the Island East complex (Dorset House, PCCW Tower etc.). It’s just across the road, less than 3 minutes walk, from Quarry Bay MTR.

港島東農墟位於港島東太古坊糖廠街 (港鐵鰂魚涌站A出口)。

How to get to Island East Markets by MTR: Quarry Bay Station, Exit A.

now go hit this shizzz up on repeat whilst we try to see where we can buy basic necessities like… erm… oil. hmm.

plusixfiveshop AND ROUND 2 of The Great Sambal Sale (very limited jars. Like. Very.)

23 Oct

HEY HOMIES AND HOMEGIRLS!

Right. so TWO THINGS.

Listen Carefully and Drink Responsibly. 

NUMERO UNO:

Not content with just feeding your tummies and letting you hear our rants and raves and astounding your eyeballs with our stunning gorgeousness.

WE DECIDED TO OPEN A SHOP! YAY!

So now instead of plotting on how to club us over the head in a dark alley, gagging and kidnapping any of us whilst singing Goodbye Horses.

YOU CAN HAVE A PIECE OF US AT HOME EASILY! OMG!!! YES!!! NO FUSS AND NO HEAD CLUBBING INVOLVED! YAY!

(more details about the shop in a distant future post which will probably never materialise)

IF YOU KNOW OF ANY BUDDING DESIGNERS / ARTISTS WHO WANNA SHOWCASE THEIR STUFF WITH US DROP US A LINE NOW! SHARING IS CARING!

-

NUMBER TWO – SAMBAL DROP OFF PART DEUX:

Our last Sambal Drop Off was a bloody success. Well for those who got in there so quickly anyway. 

We also apologise to all those who were greatly offended by our sassy sambal logo. So in the interest of gender equality. we decided it was only fair to now feature a hunk of a man.

So… Since we have had more than a few angry emails, death threats, poison darts, whimpers and cries, evil eyes and custard pies, and rants of broken dreams, shattered hopes, lost youths, mourning and grief,  disappointed cries, empty desires, thrown our way from the hungry people who didn’t manage to get their hands on a jar of sambal the last time, here’s…

*FONT SIZE: ONE GABAZILLION* 

ROUND 2.

AT 2PM UK TIME ON 23 OCTOBER 2012. TODAY. 

WE WILL BE RELEASING VERY LIMITED SUPPLIES AT THE PLUSIXFIVE SHOP.

Be quick(er) this time!

DROP OFF WILL BE AT 5PM THIS SATURDAY AT THE TICKETING COUNTER AT LONDON BRIDGE TUBE STATION. BRING YOUR PLUSIXFIVESHOP CONFIRMATORY EMAIL AND LOOK FOR SMALL ORIENTAL GIRL WITH BAGS OF SAMBAL.

for those of you blurdumbofacedsotongs who dunno what the story behind the sambal is……………………

the resident grrrlpower powerpuff grrrl, seasonal produce championer, sambal making extraordinaire, hot babe of plusixfive, ShuHan, who handmakes her very own sambal with a shiiitlot of ingredients and more importantly, a heck of a lotta sweat, tears and buckets of love. READ ABOUT IT HERE >>>> http://mummyicancook.blogspot.co.uk/2011/08/sambal-tumis-my-very-important-belachan.html

Using my Professor X psychic abilities, secret ouija board and seance like skills (and CTRL-C), channelling ShuHan:

“I’ve mentioned this chilli before. This is not any ordinary chilli paste. Yes, you use this as a dip at the side, but you also use this as the base for creating so many Singaporean/ Malaysian classic stirfried noodles/barbeques/curries/sauces. That said, it’s an extraordinary dip, and nasi lemak is not nasi lemak, fried hokkien prawn mee is not fried hokkien prawn mee, without this sambal chilli on the side.

What’s unique about this chilli paste is belachan- a potent-smelling fermented ground shrimp. I still remember cooking with it last year when I was still staying in halls and my Turkish flatmate kind of flew out of the kitchen. But don’t judge, because I guarantee you’ll love its salty savoury flavour. Plus like all fermented foods, belachan is great for health. I would, however, suggest doing this in an outdoor kitchen, or with all your windows open, and preferably with friendly, out-of-town, or Southeast Asian neighbours.”

plusixfive sambal for sale
Even the blardy label is lovingly handmade OK!

BUY IT NOW @PLUSIXFIVESHOP 

SO CLICK HERE NOW! DAMMIT!

in the meanwhile, our new mascot dances.

What have people been saying?!

wendy (@dishpiglets)
I made Sambal Udang last night with your sambal! It was yum! I love the caramel-y taste!
tom (@citylights)
The lengths I’ll go to for Sambal apparently includes getting soaked in a thunderstorm :p
Inspired by your British/Sing cooking – used some of Sambal in British summer salad. Was stunning.
julie (@citycaphe)
my mum stole your jar of sambal too, she loves it! Can I reserve another jar from your next batch please ;)
john (@john2man)
We (mum,bro&me) tried @mummyicancook ‘s sambal. They had for 1st time made their own d other day. All agreed that SH’s better. :)
wen (@edible_exp)
Oy @mummyicancook Eh, I had your sambal egg for lunch. Finally. I. Absolutely. Love. It. Just wanted to tell you X
AND MORE TALK after round 1…
radthika (@cinnamontruffle)
Seriously, Shu Han ought to make a business out of this sambal. It kicks ass of any other product I’ve tried here

serena (@intotheFworld)

the sambal is highly addictive…now I see your evil plot…I want MORE #craxyforsambal

p (@Tableforone_PV)
Thrilled to have grabbed myself a bottle of this. Stunning stuff!

[New supperclub date - 21 Oct 2012] A RENDEZVOUS WITH LADY LUCK-SA

26 Sep

*Superman Theme Intro*

Welcome to A Rendevous with Lady Luck-Sa

************************

That’s right, folks! You read it right, uh-huh! Lady Luck-sa is in the house…Woop!Woop!
We at plusixfive are bringing you mega PROPER authentic WHOOPAZZ Nyonya Laska for our next supperclub. Along with this, there will also be other classic Singapore dishes to fill your tummy, all made with love. And we are mega chuffed that she will be spending not just dinner but also lunch with us.

So you think you know Laksa? Or do you REALLY know Laksa??

This is not  laksa

This is LAKSA…..! Hell yeah baby yeah…look at this bad boy…

Come along and let us show you what real Laksa is, and who know, Lady Luck-sa might just be on your side

*wink* *wink*

*wolf whistle*

Here is a taste of some of the awesome feast to come:
Rojak – fresh fruit and veg salad in a piquant dressing

Curry puffs – curried potatoes filled pastry

Nyonya Pork satay – grilled pork belly skewers with spicy peanut sauce

Otak Otak – char-grilled fish parcel

There’s also the *drum roll……..*

NYONYA LAKSA – rice noodle soup in a aromatic coconut broth
and various Nyonya kueh and a surprise pudding cause this is how we roll…….

and who knows, we might even dance to our latest plusixfive theme song in true Gangnam-style

Book your seat here now k.

http://www.edibleexperiences.com/p/9054/65-plusixfive/283001/A-Rendezvous-with-Lady-LuckSa

xoxoxoxoxo

J (a.k.a Mr Peranakan)

Date: Sunday 21st Oct

Time: 1:00pm and 7:30pm

Venue: In a secret rendezvous location somewhere in Angel/Islington

Cost: £25 BYOB

[New supperclub date] 30 Sep: A Singaporean x British Mid-Autumn Feast

12 Sep

Hello this is not Goz speaking. Goz is now a brunette and packing his bags for Hong Kong, as part of his plans for world domination.  Meanwhile, Jason(@feasttotheworld) and I (@mummyicancook) will try our best to carry on the plusixfive legacy from his secret London headquarters.

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.

Come get stuffed silly and play with fire dragons. Book here NOW.

Shuhan

(Still not convinced? See the Singaporean X British Summer supperclub held a few months ago!)

Other boring deets

Venue: Angel, Islington, N1

Time: 7.30pm

Cost: £35, BYOB

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