The Dirty Stall

Supper Club

Posted on: May 9, 2013

At a place which shall not be named, so just photos to make you hungry.

Yu Shang Inspired Salmon Ceviche

Sashimi grade salmon served with a dipping sauce of plum sauce, Chinese peanut brittle candy, lime juice, coriander & sesame seeds.


Spaghetti Carbonara

Sous vide egg, kurobuta bacon and truffle cheese.


Wagyu Tomahawk

Wagyu beef cooked on the bone, approximately 1.5 kg of luxurious wagyu beef seared and slow roasted at 50 °C for 30 hours & served with french fries.



Kuih Balu Trifle

Singapore’s favourite little sponge nuggets soaked in local black coffee & gula melaka syrup. Layered with whipped coconut cream and grated coconut.


Wine Tasting Course

Amadio Grande Reserve Pinot Chardonnay Brut
2006 Riesling Grand Cru, Paul Ginglinger
2006 Syrius “The Successor” Shiraz
Lustau East India Solera Sherry
Señor Lustau Solera Reserva



2 Responses to "Supper Club"

this looks too good :O

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Past dishes

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