The One With Plusixfive – A Singaporean Supper Club Cookbook

It’s amazing how crazy hungry, food-obsessed Singaporeans can get while living abroad.

Having lived in Singapore for ten years (and then some), I am well familiar with the unique qualities and awesomeness of Singaporean food. And now that I am living in Hong Kong for five years (and counting), I understand the craving for badass Singaporean food. Which is so under-supplied and overrated in Hong Kong (Singaporean food, that is), you won’t believe it. I often had to make do with subpar laksa and diluted bak kut teh to nurse that soft spot which just won’t go away, but it never really compares to the real thing.

The One With Plusixfive - A Singaporean Supper Club Cookbook

So when I read this gorgeous, funny and beautiful cookbook titled after the supper club its author once operated in London, I totally understood. Why one would go extreme to find really good but extremely rare ingredients (in London, that is) to whip up some fried carrot cake. Or why people would band together in the love of food and (sometimes) of the country (if dinner happens on August 8).

Or why a lawyer-by-day-and-extraordinary-chef-by-Sunday Goz would have done that much of supperclubbing, it’s bordering on maddeningly heroic, to bring the taste from the tiny city state of Singapore to the borough of London.

Plusixfive is packed with love from Goz and his friends, starting with a nostalgic run down on how the supper club came about, on what it represented and why it was a sure-fire hit right from the start. A few pages of introduction to the basic-but-essentials ingredients, you dive head long into the world of Singapore food.

From assam fish head curry to babi pongteh (slow-braised pork) to lemongrass pork skewers, those recipes are evidently a labour of love from Goz and his food-loving friends. I’ll be the first to admit that I have yet to try any of the recipes but it won’t be long before I fire up my kitchen in an attempt to concoct my first bowl of sambal.

Most importantly, the book reminded me on the good old days when I lived in Singapore and those golden morsels of kitchen wizardry were everywhere, to which I almost took for granted. And it reminded me that even if I live in the land of Cantonese people whom probably couldn’t tell plates of chap chye and sayur lodeh apart, all is not lost.

So the next time I crave for Singaporean food and found myself trawling the aisle at the supermarket downstairs, I know I would be in good hand of Plusixfive, the kickass cookbook that stormed the worlds of foodies and Singaporeans alike.

Plusixfive is available at Bookazine Hong Kong.

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