Chopstix to Steaknives: Wild Serai Supperclub

When whispers of Singapore chilli crab started circulating, my senses were alerted and I was on the hunt.

Searching for a free date is a battle by itself and I threw caution to the wind and booked four seats at the next availability. After all, it shouldn't take much convincing to round up another three friends with the magic words - chilli crab and seafood.

I have to say that this post was meant to be written earlier but sometimes culinary trips and life gets in the way of even the best laid plans.

Back to the subject, emails were exchanged, deposits paid and all that was left was for the day to arrive. I found myself running around in circles performing a switching dance with trains and after what seemed a long walk before I finally arrived.

Plonked into the cushions I sat and it was time for the seafood feasts to begin.

The feast started with keropok, crunchy snacks hinting on what was to come.

I love otak otak which are parcels of fish that has been coated in a coconut, lemongrass and kaffir lime lead custard before it is wrapped in banana leaves and grilled. Wild Serai's version is steamed but equally as tasty.

We didn't have to wait long for the main star to arrive and all eyes were fixated with glee. This is Yolanda's version of Malaysian chilli crab and it was more-ish. How else can I put it, absolutely delicious and will definitely hold its own even in Malaysia.

If it wasn't evident enough, our table ordered two rounds of fried mantou buns to mop up the sauce.

Chilli crab is a messy affair and it does take a while to eat. While we were still cracking away, the ginger and rice wine clams made its appearance.

Savoury little morsels they were, if you were not messy before, this ups the ante. Don't be shy - just dig in and enjoy the moments of bliss.

The butter prawns arrived followed by the kangkung belachan and bowls of jasmine rice which provides a balance to all the protein richness.

Not all was excellent such as the flavours of the butter prawns and kangkung were spot on though it could have been more crunchy and crispy, texture-wise.

I think we were really stuffed by this point and there was still dessert to go.

Hot steaming bowls of soul-warming bubur cha cha, a childhood favourite was next. The only other time I've had this in London was at Uncle Lim'sKitchen.