Sunday, 20 October 2013

Italy meets Malaysia - First collaborative cross culture Supperclub

Yeap you read right! Both Backdoor Kitchen and moi will be collaborating this November in London for one night only.

First of their many collaborations, we have joined forces to represent what both our supperclubs represent. While I represent a very varied cuisine of choice (Malaysian offerings in London while I cook my way through Europe in Malaysia), Backdoor Kitchen have been what I would say the tour-de-force in any Italian supperclub based in London. Rob, the headchef takes you through an epic journey round and across Italy with his traditional dishes derived from inspirations from his family. He even hosted a supperclub in Singapore last September to raving reviews. 

Yes, some of you who do catch up with this blog know I used to host the Budaya Kusina supperclub together with Baz of The Paleo Larder (formerly cheapeatsblog). We of course intend to continue it once we both actually are in the same country for a longer period of time. Lol!

Anyway... this one night only collaboration is on the 15th November somewhere in Bermondsey, London.

Want to know what is featured on the menu?

Drink (Lyn's): 3 Layer Tea (iced -  layer of palm sugar syrup, one layer of evporated milk and one layer of black tea) you can actually see 3 layers!
Caponata di Orata (Rob's) - sweet and sour Sicilian cold salad with courgette, pine nut, sultana, red pepper, seabream, pancetta and basil EVOO
Ikan Masak Assam (Lyn's) - a sour and spicy fish dish traditional to the Malay and Peranakan cultures, it blends beautifully with the Rice herb salad accompanying this dish.
Nasi Ulam (Lyn's) - Malaysian Rice Herb Salad (contains fish as well as loads of different herbs, vegetables and spices) - Nasi Ulam, a tradition to the many Malays in Malaysia may be a laborious dish, but a delight to the discerning eater.
Cous Cous alla Trapanese 2.0 (Rob's) - Cous Cous warm salad topped with a lentil, cherry tomato, anchovy, garlic, chilli, parsley, caper wine sauce and slowly cooked squid. Food rave in your mouth.
Drink (Rob's): Shakerato all'Ananasso - a special Aperol based cocktail with vodka and pineapple juice
Ayam Percik (Lyn's) - Grilled chicken marinated over a course of 24 hours with coconut milk, a mixture of Malaysian spices -dollops and dollops of sauce to go with it from the drippings of the chicken while grilling.
Saltimbocca (Rob's) - Chicken fillet topped with San Daniele ham, mature cheddar and sage and slowly cooked in wine. Signature dish.

Dessert:
Bubur Cha Cha (Lyn's) - a coconut based sweet soup with melt in your mouth tapioca, yam and tapioca pearls.
Secret dessert (Rob's) - as custom with the Backdoor Kitchen
So now you know what's in store. How to book? Click here. Limited to 14 seats. Book now or regret not going. 
Excited,
The Innovative Baker

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