Oh! I attended an invitation recently to gourmet the Chyuan’s Tiffin Underground Supper Club and that got me totally excited. Yes the excitement was based on recommendations and I truly heard a lot about this dining place especially through friends, food bloggers and also on-line facebook. The cuisine served at this supper club is a mixture of Thai cuisine with a balance influence of the Nyonya. My discovery and findings of this supper club was darn impressive.
Chyuan’s Tiffin Underground Supper Club is located at the Sri Petaling suburb and flushed within one of the modern condos. Here at Chyuan’s Tiffin Underground Supper Club, dinners have to book for their dinnners and usually this supper club takes a group booking a night. That night there were about seven of us participated into this eating ritual.
Chef Raymond Kwong, Chef Muk & Chef Eddie Kwong are the three main contributors to this supper club. Both Kwong brothers equipped themselves with their mun’s nyonya secret recipes while Chef Muk’s Thai cooking dominated the petite kitchen. The combination of the trio truly created an abundance of delicious food that night.
I love the cosy setting of the living space of the Chyuan’s Tiffin Underground Supper Club, the deco and furniture were very Chinese influence. I like the feel of it, very comfort. When we arrived we were served drinks that came with an enamel mug. The backdrop of kitchen had a great charming black smooth cement flushed through the wall. It looked gorgeous. Just look at those photos captured, amazingly beautiful.
The offreing on my night was amazingly good. All the dishes were paraded on the kitchen’s island. It was too irresistable of not wanting to put your fingers into them and the kitchen was filled with blasting of aroma. My first picked was a piece of deep fried salted fish tofu infused with fish paste and it sure smells good. Here tofu was coarsely mashed and infused with salted fish and fish paste while egg was used to bind them up. Here the “Cincalok” fermented small shrimps was used as the dipping sauce and it truly gave the beancurd a fabulous taste.
Moving to the next dish was their stinking bean stir fried with prawn and kaffir lime. It was such a well balanced dish, simple stir fried and yet so addictive delicious. I liked the present of the kaffir lime as it gave a blast of refreshing aroma to the dish and I am sure the fish sauce gave it a well balance taste. The prawns was fresh and had a great biting texture. A great dish that night.
The ckincken was chopped to biting bites and cleverly given a marination over with lime leafs and lemongrass, seasoned well with fish sauce and was given a golden deep fried. The chicken tasted very refreshing good with thumbs up aroma. Nice.
The talapia fish served that night was sizeable large and it looked very inviting. The fish was stuffed with lots of Asian herbs and continued with a good steaming. I had the fish with lettuce wrapped over their homemade green chilli sauce and it was just fantastic. I like the refreshing texture and the freshnesss than jst played insied my mouth. It was light and tasty. I was totally glued with this fish wrap dish. It was really delicious and addictive. I truly lost count on how many wraps I had.
Another exciting Thai dish on showcase that night was their sizeable crystal prawn that came with their homemade green chilli dip. The prawns were very fresh and every biting gave such a nice fresh crunchy taste. It was a lovely dish, a must order dish.
The big claypot bowl of Thai laksa broth sat quietly at the corner od the serving table and looked nice. I was told steamed fresh sardine fish was one of the main ingredients to cook this broth. I had this broth with some cooked rice noodle. It tasted really inviting and blended in so well with my tasting palate. Love the sourness and sweetness of the laksa broth.
The desserts at Chyuan’s Tiffin Underground Supper Club are worth mentioning. Their light santan marshmallow pudding was fluffy and just melts inside the mouth and had a good balance of sweetness. The steam banana cake with coconut milk was pretty delicious. The banana had a great sourish sweet taste and a nice biting texture. I was pretty impressed.
The coconut cake with green peas paste and coconut meat was something unusual and I like the Chinese influence being imedded into sich a classic westernised cake. The overall taste of the cake was interesting but the cake was slight dense for my palatte.
It was a great dining exoerience at Chyuan’s Tiffin Underground Supper Club, the food was really good, the place was just perfectly elegant with its own style and the chefs were brilliant. Thos is definitely a place to hold a fabulous dinner party with friends and family.
To make your reservation at Chyuan’s Tiffin Underground Supper Club call 0129176268