Leading Malaysian chef Norman Musa brings his Ning brand to London!
Chef Norman Musa is the UK's current Young Asian & Oriental Chef of the Year and a passionate ambassador and authority on his native Malaysian cuisine, with Ning restaurants in Manchester and York.
Hospitable, sociable and interactive, his new monthy supper club near Bow/Hackney Wick in the shadows of the Olympic Stadium, East London, is set in a large open-plan apartment like a "chef's table". Delicious, top-notch Malaysian food, themed each month around different ethnic and regional styles, is paired perfectly with professional, friendly and elegant service.
Co-hosted by his business partner and manager, these guys know their 'stuff'! And guests keen to learn Malaysian have been known to join in with the cooking!
Tickets/donations are payable in advance, as it's popular and so there's no embarrassing fiddling with cash on the night.
Note the food is Halal and non-alcoholic drinks are provided, but you can Bring Your Own alcohol if you wish to enjoy with your meal.
Menus are typically 5 courses (including canapes during arrival reception, which is a nice friendly touch) and £35pp.
Normally held on a Friday & Saturday, a cookery class is often also held on the Sunday.
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We had the most fantastic evening with Andy and Norman for the Noodles Night. The atmostphere was buzzing, the smells were divine and the food was incredible - we were really blown away with the variation and flavours in each course all topped off with meeting some great people.
I would highly recommend to all Malaysian food enthusiasts and any foodies in general to check out the next supper clubs as these are not to be missed!
A memorable experience
Excellent home cooked Malaysian food that I would expect is difficult to find in any London restaurant. The food is perfectly matched by the relaxed ambience that comes with eating at Chef Norman's trendy East London flat overlooking the Olympic stadium. Andy's efforts of picking us up from the station and extremely courteous and friendly service, makes this a very worthwhile experience.
Ning Supper Club
I wish to commend the team at Ning. The hosting was warm and generous and we were made very welcome.
Small points on the food. I don't think salmon works in assam fish curry. Salmon is too rich and has a certain distinct taste that does not really work with assam currey (or gulai as we call it in Penang). A white fish is better. Ditto for Otak Otak.
Hopefully one day Chef Norman will consider it is worth the effort to squeeze pandan juice to make the chendol and Seri Muka. Santan for the chendol could be richer/thicker.
Overall it was enjoyable and thank you to the team for a fun and delicious evening.
Ning | London responded on
22 May 2013:
Thank you for your feedback and glad you enjoyed your evening.
I will certainly let Chef know about the Salmon which he successfully uses in his Kari Ikan (fish curry) in his restaurants, and as such has readily available. I take your point nevertheless, and note for the future.
As for the pandan juice, he DID use this in both his cendol and seri muka, so I'm not sure why you thought he didn't?
Of course, there is always a debate among Malaysians about what is 'right' in preparing their traditional dishes, but Chef Norman's approach is always about convenience, value and flavour that inspires the average local palate to try Malaysian.
I certainly hope we will see you again.