For our international readers, supper clubs have been a popular dining option in London since around 2009. They're basically dinner parties, hosted by dedicated foodies out of their own kitchens. Paying guests attend, with their own drinks, and are seated at shared tables in the host's living room. It can be a great way to have an informal evening out, while discovering new styles of cooking and meeting new people who are also into food.
The +(65)/plusixfive supper club (named after Singapore's international dialling code) features Goz as head chef and Wen, writer of Going with my Gut, at front-of-house (she also made a dish of her own). One of their aims is to show Londoners that there is more to Singaporean food than the 'fictitious dish of Singapore Fried Noodles'. (That's right, people, there is no such thing. The turmeric-covered, thin rice noodles, with prawn or pork or whatever, was invented on this Continent. Probably by Marks & Sparks.)
Before telling you much more about +(65)/plusixfive, I'm going to get straight to the food. We started with one of my favourite Singaporean dishes: kueh pie tee.
Kueh pie tee shells, newly fried and waiting for fillings