Mondsey Supper Club

Mondsey Supper Club (17 of 45)
Malaysian lobster night, it’s a Malaysian Supper Club!

History and Background:

Meal courtesy of Tabl. and Mondsey’s.

Pop-ups, street food and supper clubs are becoming the latest hype in the restaurant and food industry and it’s not slowing down any time soon. The recent string of websites such as Grub Club and more recently the guys from who have recently made their mark in London, help promote these innovative dining experiences.

Karen and JP showcase their take on Malaysian cuisine through Mondsey’s Supper Club. Malaysian cuisine tend to be varied and culturally diverse due to the multi-ethnic makeup of its population. The country’s culinary history is shared with Singapore, Indonesia and India, and Mondsey’s supper club focuses on the multi-cultural aspect of this.


Mondsey Supper Club (3 of 45)
This fabric divider caught my eye! Reminiscent of the Japanese – ‘Noren’ 暖簾

The meal: (4 courses for £ 33.00, any profits go to Alzheimer’s Research Society)

Mondsey Supper Club (2 of 45)
Monk’s Ice Tea

Mondsey Supper Club first started hosting in 2014 and are looking to make these events more frequent for 2016. Upon entry to their lovely home I was met with a welcome cocktail, their signature, Monk’s Ice Tea. With rum and long an, the drink was a refreshing start albeit it on the sweet side. After a round of introductions with 7 other guests, we were invited to sit at their well furnished table elegantly laid out for 8.

Mondsey Supper Club (5 of 45)
A clean and crisp arrangement of the table. Spacious too.

We hadn’t even started and I was already excited. Friendly guests, friendly hosts and a very warm, homely environment resembled a sophisticated dinner party, my first to date.

Mondsey Supper Club (22 of 45)
Rojak (Fruit and Vegetable Salad dressed in a Tamarind Sauce)

Our first impression of this dish was a sharing plate but it turns out it was one each! Rojak is a popular Malaysian salad dish ( 水果囉喏), Karen and JP did their take on this with tamarind sauce with prawn paste sprinkled with toasted ground peanuts. I could make out that apple, cucumber, mango and pomelo were present, with the addition of soft shell crab to give it an interesting twist.

Mondsey Supper Club (11 of 45)
Karen’s expertise in pastry as a Le Cordon Bleu graduate allowed her to make her own style kaffir like and seaweed brioche
Mondsey Supper Club (14 of 45)
Otak-Otak (Spiced Fish Mousse)
Mondsey Supper Club (28 of 45)
Otak-otak exposed

Another traditional Malaysian dish, otak-otak is a dish involving fish pieces wrapped in banana leaves. Aromatic herbs are mixed alongside fish pieces and is slightly spicy to give it that extra kick. To be exact, the otak otak consisted of kaffir lime leaf, lemongrass, galangal, chilli, coconut milk, turmeric and shrimp paste (belacan). The brioche was soft and sweet, and at times, delicate crumbles would escape your mouth as you attempt to devour it all…

Mondsey Supper Club (29 of 45)
The one photo we’ve all been waiting for…!
Mondsey Supper Club (33 of 45)
A meaty affair. The Penang Har Mee (Penang Prawn Noodles – but with lobsters)

I was met with surprise at how elegantly plated Karen and JP’s courses were and the flavours that arose from the Penang Har Mee. I was gushed into shock and amazement that led to a two minute dribble over this bowl while Karen was explaining the dish. The taste is distinctive and the soup is more clear than other Malaysian noodle dishes I’ve tried. The Penang Har Mee with all the trimmings which include Morning Glory vegetables, shrimps, half a runny egg, a pork slice and other garnishes. The soup base is lobster and shrimp to allow us to get the full seafood experience alongside a mixture of egg and rice noodles.

Mondsey Supper Club (36 of 45)
The main that leaves you wanting to come back for more
Mondsey Supper Club (41 of 45)
Teh Tarik (pulled tea)
Mondsey Supper Club (19 of 45)
The side view is just as eye pleasing. Pulled tea.

As Karen explains, the literal meaning of Teh Tarik is ‘Pulled Tea’. A popular road side ‘drink’ adapted by the Mondsey couple will have you yearning for more. Their adaption to this leads you to Ceylon tea panna cotta with ginger milk foam, Horlicks crunch and mango. Tea is sweetened using condensed milk and the hot tea is poured repeatedly to create a thick froth visible at the top. The ingredients ginger milk and Horlicks crunch did it for me. This dessert needs mass production, immediately. Aromatic and not too sweet, the mangoes make a light touch and the texture of the panna cotta was light and silky.

Mondsey Supper Club (21 of 45)
Not done just yet – the petite fours

Formerly a Le Cordon Bleu student, Karen ended her Malaysian masterclass with petite fours. I have no words.

Mondsey Supper Club (44 of 45)
Served hot, I had seconds…

Service: Very welcoming hosts and a lovely home. The hospitality is top notch, creating an enriching dining experience.

Bits and bobs:

  • It will be at Karen and JP’s home.
  • BYOB

Price: ££

HKK (Chinese New Year)

Background and history:

HKK (21 of 48)
8 courses under your belt, and Peking duck personally carved in front of you.
HKK (34 of 48)
Fine dine with lobster noodles, a meaty affair

Courtesy of HKK London.

Michelin Star September 2013

I’ve previously noted my fondness for HKK in my initial post here. HKK boasts a compelling dining experience from traditional Chinese dishes to high-end quality courses of fine calibre. Opened in 2012, it was the latest of the Hakkasan Group but was very quick to impress, with its culinary string of tasting courses. Today is Chinese New Year’s Eve, a day of festivity and culinary celebrations. HKK has geared up a tailored set menu for the new year inclusive of its famous Peking duck.

The room is lit with warm red lighting and highlighted with subtle Chinese New Year decorations. Described as innovative, their menu consists of a 8 course tasting menu priced at £88. A vegetarian set menu is also available with more information on their website.

The meal:

HKK (3 of 48)
Preparation of the Prosperity platter
HKK (7 of 48)
The first course to commence the 8 course feast

To begin with you’re served the ‘prosperity platter’, prepared by the waiters in front of you. The bowl consists of glass noodles, pomegranate, pomelo, crispy salmon skin and other constituents. They say ‘the higher you toss the prosperity platter with your chopsticks, the better your luck and happiness will be for the year ahead. The salad made a light starter, giving an insight into what’s to come for the evening.

HKK (11 of 48)
Crispy Pork Belly
HKK (10 of 48)
Letter wrapped oyster rolls with black moss

Alongside the salad bowl, lettuce wrapped oyster rolls and pork belly are served together to complete the full starters course.

HKK (13 of 48)
Tai Ji supreme seafood soup

The two soup course consists of crab meat and kumquat and a vegetarian ‘shark fin’ counterpart. The soup are cleverly separated into the symbol of the Yin Yang by its colours, representing peace and togetherness. The making of shark fin soup is a controversial one, in which many restaurants do not serve it given the ethical issues surrounding it. The vegetarian shark fin soup at HKK is something similar to a soy based mushroom broth. The soup here is very intricately made, with each mouthful as flavourful as the other.

HKK (14 of 48)
Yin to the Yang
HKK (18 of 48)
Dim Sum Trilogy

Presentation was also the key feature here resulting in a very theatrical display. The dim-sum becomes a bit of a plaything, using the paintbrush as an intermediary between the soy sauce dip and the dumplings. The turnip pastry was finely constructed and delicate, made with layers upon layers of pastry. Following traditions, eating dumplings on Chinese New Year is thought to bring good luck. Filled with dover sole, foie gras and black truffle, a very memorable dish for all.

HKK (19 of 48)
HKK (23 of 48)
Roasted Cherry Wood Peking Duck
HKK (25 of 48)
A highly recommended dish for all

Considered a very luxurious dish in the past, it was made for scholars and a dish of grandeur and royalty. Both tender and crispy parts of the duck are provided for extra exquisite touch. Instructed by the chef to eat this chronologically starting with the skin dipped in sugar and hoisin sauce, duck breast, and lastly the pancake. There is a subtle sweet taste to the duck, with a mount of brown sugar as an available dip. This adds to the already aromatic taste of finely roasted duck, its tender and moist flesh.

HKK (28 of 48)
A very complex process to making the Cherry Wood Peking Duck, involving multiple layers of preparation
HKK (35 of 48)
Lobster with light noodles and XO sauce

Second main to the 8 part course were the lobster noodles. Representing unity and longevity they’re nicknamed the ‘sea dragon’, thought to bring good fortune per Confucius sayings.

First impression would lead you to believe the portion is rather small but the egg noodles are delicately wrapped and rolled into a bundle. The lobster meat is generously served with high quality flavouring and in XO sauce.

HKK (36 of 48)
The intersection of their lobster claw as per serving
HKK (37 of 48)
Sichuan mala lamb

Sichuan mala lamb was the surprise of the evening. Stemmed from arabic origins and developed with a sichuan twist. Complemented alongside sticky jasmine rice cakes was nice touch to end the mains of the evening.

HKK (39 of 48)
Vanilla and mandarin dumpling, osmanthus, and orange infusion

The desserts I had last time at HKK were good, but did not impress. The vanilla and mandarin dumplings were aromatic in nature and melted in your mouth. Cold but delicate shell outlined around a smooth ice-creamy texture inside. HKK’s artistic approach to its dishes continue with a teapot osmanthus infusion. A light and refreshing dessert to finish off with.

HKK (41 of 48)
The dessert is topped up with cold orange and osmanthus tea
HKK (44 of 48)
Green apple parfait, cardamom cake and crispy apple noodle

The last dessert, sweet yet sour. It dessert name in Chinese represents the meaning of peace, which is taken here in so many different forms. A traditional ingredient for the Chinese during this time of year, the green apple. Cubes of spongy cardamom cake and crisp apple noodles gave the extra kick to complete the highly theatrical affair.

HKK (45 of 48)
Petite fours… became petite eight. The pandan choux is a notable favourite.

Service: At the end of the meal, you get given the menu with the chef’s stamp on it handed out personally by the chef. 12.5% service charge

Bits and bobs:

  • It’s quite a walk from Liverpool Street, plan your route.

Price: ££££

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