Italo-Malay (BDK meets Malaysian food ft. Innovative Baker)

Supperclubs & Popups | Italian | Malaysian | BYOB | Eat and Meet | Supperclub

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hosted by The Backdoor Kitchen

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As the Innovative Baker comes back to London with new flavoursome recipes, Rob opens the door of the BackDoor Kitchen to a new exciting project.

Italo-Malay is the first of an upcoming series of collaborations which will see the Backdoor Kitchen exploring a variety of different cuisines that make London food scene so rich today, trying to understand an pair our guest chef's menu with some real kickass Italian cuisine.

2 chefs, 2 nations, 2 cultures and a challenge: showcasing the best of chefs' respective countries in 3 main dishes, 1 dessert and a complimentary drink.

Innovative Baker founder Lyn run popular Malaysian-Philipino supperclub "Budaya Kucina" before leaving London ang going back home to Kuala Lumpur where, amongst many things, she keeps on leading the way of Malaysian supperclub scene. She is regarded as a stronghold of traditional Malaysian cooking but she doesn't mind experiment some new tricks.

The menu will be based on affinities between dishes or produce that will be used in the recipe. Enjoy!

Drink (Lyn's): 3 Layer Tea (iced -  layer of palm sugar syrup, one layer of evporated milk and one layer of black tea) you can actually see 3 layers!

Caponata di Orata (Rob's) - sweet and sour Sicilian cold salad with courgette, pine nut, sultana, red pepper, seabream, pancetta and basil EVOO

Ikan Masak Assam (Lyn's) - a sour and spicy dish traditional to the Malay and Peranakan cultures, it blends beautifully with the Rice herb salad accompanying this dish.

Nasi Ulam (Lyn's) - Malaysian Rice Herb Salad (contains fish as well as loads of different herbs, vegetables and spices) - Nasi Ulam, a tradition to the many Malays in Malaysia may be a laborious dish, but a delight to the discerning eater.

Cous Cous alla Trapanese 2.0 (Rob's) - Cous Cous warm salad topped with a lentil, cherry tomato, anchovy, garlic, chilli, parsley, caper wine sauce and slowly cooked squid. Food rave in your mouth.

Drink (Rob's): Shakerato all'Ananasso - a special Aperol based cocktail with vodka and pineapple juice

Ayam Percik (Lyn's) - Grilled chicken marinated over a course of 24 hours with coconut milk, a mixture of Malaysian spices -dollops and dollops of sauce to go with it from the drippings of the chicken while grilling.

Saltimbocca (Rob's) - Chicken fillet topped with San Daniele ham, mature cheddar and sage and slowly cooked in wine. Signature dish.



Bubur Cha Cha (Lyn's) - a coconut based sweet soup with melt in your mouth tapioca, yam and tapioca pearls.

Secret dessert (Rob's) - as custom with the Backdoor Kitchen

Have a query about this event? Contact The Backdoor Kitchen


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