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|Plusixfive: A Singaporean Supper Club Cookbook
Goz Lee and Friends
Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars.
Taking its name from Singapore’s international dialling code, plusixfive is the result of one young, homesick and hungry Singaporean’s desire to share the spirit of delicious food and good company. Along the way, Goz found two like-minded, food-obsessed Singaporean food bloggers to continue his culinary legacy while he moved to Hong Kong to expand plusixfive’s ventures abroad. He also picked up a motley crew of volunteers, all of whom contribute to the supper club in their free time.
Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno,
Hollow Legs food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen.
Featuring over 50 recipes with full-colour photos and written in a casual, approachable style, this cookbook makes the perfect gift for homesick, overseas Singaporeans, or young people just embarking on their first culinary adventures in the kitchen.
“[Goz and his team] have helped to spread the word about the gutsy, pungent, aromatic and just plain delicious food we eat on this tiny island. In their own way, they have put Singaporean food on the world map.”—Tan Hsueh Yun, The Straits Times food editor, from the foreword
“I met a lot of interesting people through Tudor Road, but Goz stood out. I always knew the Chinese were madly enthusiastic about food, but this passionate guy embraced cooking and eating equally… I feel proud and satisfied in equal measures to have inspired someone else to set up his own supper club and realise his dreams and also to have tasted a truly honest, homely, thoughtful and heartwarming Singaporean dinner.”—Ben Greeno, Head Chef of Momofuku Seiō bo (Sydney)
“The atmosphere at Goz’s dinners resembles that of a college reunion at a friend’s house which is just big enough to fit everyone cosily…There’s something about great food and the stories behind the food that make even the strangest strangers become peas in a pod.”—Sandia Chang and Jam es Knapp ett , co-owners of Bubbledogs& (UK), from the foreword
“I went to one of the first plusixfive nights and was amazed, not just because the food was cooked in a domestic kitchen, but also because it was cooked by a guy who worked ridiculous hours every day of the week…the food always impressed me, either because it was new to me or because it was simply better than other versions I’d had.”—Jam es Low e, founder of the Young Turks collective
“The company was as interesting as the food being served out of the tiny kitchen…The whole experience was a real eye opener, something that took us out of our comfort zone and threw us in at the deep end.”—Donal Skehan, Irish food writer and TV presenter
“Goz’s cooking makes your tastebuds excited and your belly distended; you just won’t be able to stop eating it. Much like Goz himself, it’s sexy stuff.”—Lizzie Mabbott , creator of the Hollow Legs blog