Our Chinese New Year supperclubs over the weekend. We served platters of fresh homemade Yee sang, cooked nearly 50kg of ChilliCrab, whipped up Madagascar King Butter Prawns, steamed beautiful whole Seabass and had enough Kangkong to start a mini farm 😀 finished off with a trio of peanut, black sesame and red bean moochi and pineapple tart petit fours by The Little Kueh Company. Many happy guests and full bellies. A great start to the Lunar new year indeed. Wishing all our guests and supperclubbers a very happy and blessed New Year! 😀
