I was recently invited to a Bruneian Supper Club through a friend of a friend. My instant question was ‘What is a Supper Club?’ It turns out, it’s a bit like a cross between a dinner party and a restaurant; it’s informal fun with friends and friends of friends, combined with amazing food, excellent service and no dishes to do at the end of the evening. Sounds perfect, I’m in.


So this Saturday, following a slightly disappointing afternoon at the theatre (a story for another blog), my friends and I headed to Space 61 in Peckham, ready for a Bruneian feast hosted by Kampong Girl (aka Anismah). To be honest, I wasn’t quite sure what Bruneian cuisine might be, but I’m always happy to be introduced to new tastes and I had heard good things about the first Supper Club via the facebook page.

The venue was bright, the team were friendly and the cash bar offered white, red or beer (but the selected choices were spot on) – the simplicity of the night made it work perfectly and really showcased the food.

For the appetiser, we were served Baked Curry Puffs. These little pastry parcels of spicy curried potatoes, beautifully presented with a banana leaf dipping sauce pot, gave a real kick to the start of the meal.

The main course of Beef Rendang then arrived, perfectly presented again and I could not wait to try it. The beef (I later found out) had been slow cooked for 48 hours, and every mouthful gave a wealth of taste sensations. Zingy flavours from the lemongrass and galangal, followed by deep, intense spicy beef and then calming coconut. Served with coconut rice and stir fried kangkong, this was an exceptional dish.

To finish, we were served Pandan Pancake with freshly grated coconut marinated with palm sugar and vanilla ice cream, appeasing my sweet tooth and the perfect end to a truly delicious meal.

Kampong Girl is only two events in but you would never know that this was new to them judging by the calm exterior of the team and the exceptional standard of food. And the best thing about it (other than the incredible food) – was that everyone there wanted it to be a great event. The positive energy was very apparent – we were all there because of friends and acquaintances, rooting for the chef and the team to make the evening a success. And it really was.

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