Image above: The pork belly satay was that good that we had to remember our manners and not grab them all! [Sunday 14 August] | [View all photos]
Back in 1998 I was lucky enough to do an exchange year in Singapore and had one of the best years of my life there. And permeating all the memories was the amazing local food there in all its sheer variety, availability, and abundance which I missed when I went back in London but which did inspire me to cook more.
Fast forward to the present day and I’m excited not just because I’m in Chef Goz’s place for the lunch sitting of his supper club. But also because he’s designed an authentic Singaporean menu both in celebration of his country’s 46th birthday and what home means to him.
Waiting for the guests when we arrived were the belingjau keropok with sambal which were like a slightly bitter version of a prawn cracker. There were 15 of us squeezed in the living area across two tables and I was intrigued how he was going to feed us all from his tiny kitchen.
But I needn’t have worried as each course came up. Armed with a bamboo stick each we dived into the rojak, served authentically on on flimsy paper plate drenched with sauce, and it really did transport me back to being in a hawker centre trying out this strange dish for the first time. As did the marvellous pork belly satay with the peanut sauce which reminded me of this Indian guy who used to visit our hall and cook us satay on the makeshift grill on the back of his scooter!
Next up was a bowl of Katong-style laksa and whilst we enjoyed slurping that Chef Goz was like a machine plating up the next course whilst his front of house team, Alex and Wen did a great job keeping the food coming out and everyone entertained.
Completing the main course section was the Teochew lor arkh (braised duck) which was proper comfort food tasting so rich and satisfying. Combined with the rice and complimented by the lighter bowl of Nonya chap chye (fried vegetables) the flavours worked so well that we practically cleared everything.
Before dessert, it was time for the palate cleanser and time for Chef Goz to whip out his cool ice shaving machine that, like most of his ingredients, had to be brought over from Singapore. He even let me help him use it and now I really want one – what can I say – boys with toys. :D
The palate cleanser itself was honey lime ice with honey sea coconut which caused some amusement as no-one could adequately explain what sea coconut is. Nevertheless despite a rather unusual taste it did the trick and set us all up nicely for, sadly, the final dish of homemade gula melaka ice-cream served with pearl sago which was roundly praised by everyone.
The true test of any restaurant is how the locals rate it and from Evonne, Jayna, and Winnie it was an unequivocal thumbs up. I’m amazed that Chef Goz managed to cook so well for so many of us and even more amazed that he does this in spite of a hectic day job too – very inspiring. So my thanks to him and his team for a superb Sunday supper club experience.
+(65) Supper Club | Address provided on booking | Nearest station: Angel
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Thanks for your review! I follow +65 on Twitter and was wondering whether I should pay a visit, your review has certainly made me want to try them. Love your blog, writing and photography.
Luiz @ The London Foodie
@Luiz: Thanks very much and I hope that you do get to check out Chef Goz’s cooking for yourself. And thanks for the compliments about the blog. Am still starting out so great to get positive feedback. BTW, I heard from my friend See Yun that she met you recently. :)
i’m a singaporean too, studying in london and only chanced upon plussixfive yesterday. linked form their site to yours to see these beautiful photos and your wonderful review and am salivating! i love cooking too and blogging about it and am chuffed to see fellow singapoerans starting a supper club and that you (and others) enjoyed the singaporean food!
@Shuhan: Thanks for the compliment and you should definitely get yourself on the next event that Goz is running. I’m sorely tempted to go back myself! Hope that you have a memorable time whilst you’re here. :)
@Shuhan: Thanks for the compliment and you should definitely get yourself on the next event that Goz is running. I’m sorely tempted to go back myself!
Had a look at your blog and love that you’re cooking lots too. Ran through your seafood recipes and already picked out two to try out. How did you learn how to cook and where do you get your recipes from?
hello again! already spoke to goz about it, I hope I’ll be there for the next plusixfive event (: and thanks for visiting my blog! I hope you try the recipes and like them! Hmm I read ALOT of food blogs and anything i can get hold of because I can’t even properly spend on cookbooks. I also ask my mum who’s the best homecook in the world (to me). haha. To be honest I only learnt when I had to’fend’ for myself when I went to london to study, so it was a lot of hit and misses and experiments on my own (: