KY eats – Chyuan’s Tiffin Underground Supper Club at Seri Petaling

By KY

Chyuan's Tiffin Underground Supper Club

Several weeks ago I was invited to one of the most unique dining experiences at Chyuan’s Tiffin Underground Supper Club.

While popular in some parts of the world, the idea of supper club is relatively new in Malaysia. It is basically a private dining affair at someone’s residence with with a menu of the chef’s choosing. A sort of omakase or degustation menu at a more intimate dining setup restaurants can’t provide.

Chyuan’s Tiffin Underground Supper Club

Chyuan’s Tiffin is located at Endah Promenade at Seri Peataling, while it is an “underground” supper club, the premise is actually pretty high up in the air with a great view of KL city.

Chef Raymond Kwong, Chef Muk and Chef Eddie Kwong are the three contributors to this idea. Chef Muk specialises in Thai cuisine while the two guys in Nyonya recipes. The combination works well for my kind of taste.

our dinner for the night, mixture of Nyonya and Thai delights
our dinner for the night, mixture of Nyonya and Thai delights

Chyuan’s Tiffin caters group of 4-8 people per dining session (call or enquire on FB, more people = cheaper). Our review session was for party of seven. When we arrived in the evening, the mixture of Thai & Nyonya affair was already mostly prepared.

Thai laksa, steamed tilapia, raw prawn salad, fried chicken with lime leaves
Thai laksa, steamed tilapia, raw prawn salad, fried chicken with lime leaves

We started out with raw prawn salad that’s served with home made green chilli dip that packs a punch. The raw crystal prawn here reminds me of the one we had at Thai Garden Village at Kepong, except better.

The Thai laksa has a thick broth with sardine fish as one of the main ingredients, together with rice noodle, mint, basil leaves, and some sambal, made for an excellent main dish. Many of us went for second.

The steamed tilapia was stuffed with herbs and best consumed by wrapping chunks of it with lettuce and mint leaves, a dash of the same green chilli dip and you’ve got a winner.

steamed banana cake & santan marshmallow, petai with prawn, salted fish tofu
steamed banana cake & santan marshmallow, petai with prawn, salted fish tofu

Fried chicken with lime leaves is a dish best consumed while hot, so perhaps it lost some crispiness while we took our time taking photos, I did like the fact that copious amount of garlic is used.

Petai is one of my all time favorite Asian food ingredients, hence it is suffice to say taht I really enjoyed the stinky bean stir fry with kaffir lime. The dish isn’t overly strong, and having it prepared in a non spicy way provided a welcoming change.

The salted fish tofu is another pretty interesting dish, if you like “cincalok”, you’d love the pairing of this slightly harder type of tofu with it.

Haze and KY showing the biggest and smallest tea set
Haze and KY showing the biggest and smallest tea sets

For dessert, I really enjoyed the santan marshmallow and the steamed banana cake with coconut milk. However, the Coconut Cake with Green Peas Paste and Coconut Meat wasn’t executed to perfection as it should.

Overall though, it was a very unique experience with pretty good food. If you haven’t tried anything like this before, give them a call.

direction to Endah Promenade, Seri Petaling

Address:
Chyuan’s Tiffin Underground Supper Club
Endah Promenade,
Seri Petaling, Kuala Lumpur
GPS: 3.063769, 101.697083
Tel: 012-917 6268
FB: fb.com/pages/Chyuans-Tiffin-Underground-Supper-Club

Food Blog by: KySpeaks

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