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 tabl.com 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.

NEXT SUPPER CLUB DATES HERE (TICKETS NOW AVAILABLE):

https://www.tabl.com/events/157317-malaysian-lobster-night?utm_nooverride=1

http://grubclub.com/mondsey-malaysian-supper-club-lobster-night/6048

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: ££

London Without Limits, 3 Little Birds (Grub Club)

3 Little Birds (10 of 12)
A series of blindfolded dinners for RLSB charity – eating with your other senses!

History and Background:

All photos taken for this post has been taken blindfolded (well, apart from the welcome drink, espresso martini).

A Taste is a regular pop up event managed by Australian chef Chris Jordan. In a collaboration with Sarah Blisset, together they held a 4 course blind tasting course earlier this year in aid of The Royal London Society of The Blind. Fia, Allan and I attended a trial run of London Without Limits 2015 at the newly opened 3 Little Birds, in Clerkenwell. They have been showcasing this event every week in the month of July, with the final installment finishing on the 25th July, so be sure to check it out!

Using your other senses beside your sight, such as taste, smell, sounds and touch, we were propelled into an evening of adventure and sensory creativity.

(I actually make a tiny appearance on the promo video – see if you can spot me here!)

The meal:

3 Little Birds (1 of 12)
Espresso Martini

I don’t want to give too much away, but it really is amazing how we can eat using just 4 out of our 5 senses. To facilitate our hands we had bamboo sticks separating the diners and outlining our eating area.

3 Little Birds (2 of 12)
Fia trying to take a drink from her glass of wine
3 Little Birds (3 of 12)
Actors who photo bombed! They assisted with creating a Shakespearean themed atmosphere on the night

By trying to take photos and documenting what I eat, I realised I had no control of who or what was in my photo! No worrying about angles and proportions here, I was absolutely blind!

3 Little Birds (5 of 12)
We had no idea that there was even anyone around us!
3 Little Birds (8 of 12)
Our food served in a bowl to ease the difficulty eating blindfolded
3 Little Birds (11 of 12)
Our dessert for the evening. Sweet and crumbly, finished it all up in an instant.
3 Little Birds (12 of 12)
I’ve deliberately not mentioned what we ate here, you can see for yourselves!

You can find more about 3 Little Birds and also the London Without Limits series here. You’re taken to sensory heights with a blindfolded meal, Chris Jordan deserves all the credits he gets for hosting a great dinner with great food.

Price: ££

Juma’s Kitchen (Grub Club)

Juma's Kitchen (8 of 16)
It’s a full house tonight at Juma’s Kitchen – can you spot the bloggers?
History and Background:

Meal courtesy of popular start-up pockethighstreet.

Pop-ups and street food are becoming the latest hype in the London restaurant and food industry, but it’s not going to be slowing down any time soon. Philip Juma showcases his expertise in Iraqi cuisine with Juma’s Kitchen, (you can find his events and others similar on Grub Club, or reach out to pockethighstreet).

Serving traditional Iraqi food from the Northern region of Mosul

Philip has an impressive resume, having worked at Michelin starred restaurants to his build up of Juma’s Kitchen, such as Gordon Ramsey’s Maze. Being a British born Iraqi, he finds his roots through his latest venture, Juma’s Kitchen is a continuously sold out and popular event, visited by many. A website to come soon.

The meal: (Usually a 4 course meal for a fixed price)

Juma's Kitchen (3 of 16)
Lamb bourek, falafel, spiced baba ganoush (mixed meze bites)
Having never had Iraqi food before, I was met with surprise at how elegantly plated Philip’s courses were and the flavours that arose from each of these. The meze was ate in an instant and was crisp, the sauces were distinctive and certainly never tasted before.

Juma's Kitchen (5 of 16)
Dijaj Bilmynarinj

Juma's Kitchen (6 of 16)
This beast of a starter!
‘Boneless, crispy chicken thigh served on wafer-layered potato with a rich saffron sauce, garnished in caramelised onions’

One of my favourite courses of the night, flavours were brought out in full force and caramelised onions complemented the savoriness of the chicken well.

Juma's Kitchen (7 of 16)
Kubba Hamuth
Handmade lamb dumplings with Iraqi spices in a rich tomato sauce with turnips, onions and garlic. Garnished with mint oil, and turnip crisp.

Juma's Kitchen (9 of 16)
Fattoush salad to complement the main
Philip illustrates the concept of sharing plates for the main, an eye-popping course that keeps diners salivating for more. This is JUMA’s signature dish, tender lamb chop with rice filled vine leaves.

Juma's Kitchen (10 of 16)
Dolma

Juma's Kitchen (11 of 16)
It wouldn’t be me if I didn’t make my own plate look pretty would it? Tantalizing french trimmed lamb chop on display

Juma's Kitchen (12 of 16)
Tender lamb mince marinated in Iraqi spices with rice, wrapped in vine leaves, onion shells and baby peppers, slowed cooked in lemon, garlic and pomegranate

Juma's Kitchen (13 of 16)
Knafa
We can’t forget desserts, concluding the evening with Knafa. Warm baked cream and soft cheese with shredded filo pastry. Blossom water syrup added the sweet taste to the baked cream and pistachios gave it that extra nutty flavour. I can’t usually take creamy courses, but this one was so dribble inducing, I’m not sure where to start…

It’s best off you try it for yourselves and experiences the intensity of these ingredients when cooked together! A highly recommended and enjoyable affair.

Juma's Kitchen (15 of 16)
What a pretty dessert – baked cream and soft cheese topped with shredded filo pastry. Served with blossom water syrup and pistachios

Juma's Kitchen (16 of 16)
I could have eaten 3 of these…oops
Service: Style of service is very different at a pop-up, a more personalised and friendly encounter with those who actually run it. Phillip did well – and it was a meal thoroughly enjoyed.

Bits and bobs:

  • Locations may vary since it’s a pop up
  • There may be various discounts if you use particular sites – such as pockethighstreet

Price: ££