Terry’s Supper Club

Terry’s Supper Club An exclusive dine-in experience that connects individuals of various backgrounds through the basis of food. Bookings: [email protected]

i had a lot of fun cooking alongside 5 other massively talented chefs, .z . i cannot wait to be part of events like th...
11/03/2021

i had a lot of fun cooking alongside 5 other massively talented chefs, .z . i cannot wait to be part of events like this again where i go back to where i have fun the most. maybe its time to take a break from one pot recipes and slow cooked stews and go back to plating microgreens with my tweezers? 😂

11/03/2021

thank you for capturing our wonderful event organised by Ministry of Primary Resources and Tourism for Brunei’s Gastronomy Week 2021! also, thank you to for conceptualising and making our vision come true!

WHITE SHRIMP ‘UMAI’ CEVICHE by with limau purut infused acar, roselle caviar, pangsit shard, fried curry leaf, salsa ve...
11/03/2021

WHITE SHRIMP ‘UMAI’ CEVICHE by
with limau purut infused acar, roselle caviar, pangsit shard, fried curry leaf, salsa verde courtesy of

‘KEDAYAN’ PLATE by & .z
Grilled and smoked turmeric chicken, turmeric sauce, jackfruit, nibong shoots, Rice balls with serunding, dehydrated purple rice and pennywort

BEEF TWO WAYS by
sous vide tenderloin and deep fried puck of pulled beef, potato purée, asam pedas demi, fried okra and eggplant

‘KUEH MUEH MELAYU’ REIMAGINED by .bn
vanilla coconut rice pudding with pandan panna cotta, white chocolate pandan ganache, coffee penyaram tuile, kusui sponge and banana chantilly cream

GUESS WHAT?! I just hosted the Minister of Youth, Culture and Sports of Brunei and CEO of last night! What an amazing h...
31/08/2019

GUESS WHAT?! I just hosted the Minister of Youth, Culture and Sports of Brunei and CEO of last night! What an amazing honour it was. My passion for this art is slowly getting the recognition it deserves after all the blood, sweat, burn marks and tears and none of this would be possible without the team .z ! It brings me great joy to collaborate with these talent packed group of cooks. @ Pusat Belia Brunei

what an honour it was to inspire others as much as have inspired me when i was in . thank you so much .co for the oppo...
16/08/2019

what an honour it was to inspire others as much as have inspired me when i was in . thank you so much .co for the opportunity to share my skills and knowledge in this masterclass! this supper club has always been bigger than the food on the plate, it is always exciting to be able to tell my story through the process. @ Pusat Belia Brunei

it was such an honour to be featured alongside and for ! so glad that culinary arts are being slowly appreciated in ....
10/08/2019

it was such an honour to be featured alongside and for ! so glad that culinary arts are being slowly appreciated in . thank you for this opportunity to be part of your event for VVIPs from the creative industry in Indonesia, Singapore and Brunei to discuss matters concerning our industry.

MENU:

1) Traditional nyonya lampoyang salad with tanghoon
2) Char siu chicken with pink-purple roasted cauliflower purée, smoked garlic rice pops, roasted eggplant glazed in date syrup. (garnish: fried shallot, black sesame seeds and green onion).
3) Earl grey panna cotta served with strawberry coulis, black sesame sponge cake, almond white choc rocks and cocoa tuile. @ Avenue 41

MASTERING TERRY’S CHOCOLATE CHIP COOKIES// It took a lot of patience in understanding what particular techniques and fla...
11/02/2019

MASTERING TERRY’S CHOCOLATE CHIP COOKIES// It took a lot of patience in understanding what particular techniques and flavour addition can truly bring out the perfect chocolate chip cookie.

CHOCOLATE// I’ve tested with store bought dark and milk chocolate bars, ready-made chocolate chips, dark and milk compound chocolate and 55%, 65%, 75%, 80% coverture chocolate. I’ve found that 65% coverture worked best as it doesn’t overpower the flavour of the cookie dough yet still brings a bold chocolate flavour to the table with a velvety mouth feel.

BUTTER// Using salted butter doesn’t give me the chance to alter salt level in the overall cookie. So, unsalted butter was the way to go. I’d typically do half melted and half softened in a dough but I found that browning the butter brings our caramel notes. My downfall was understanding how to integrate the fat and sugar to cream. Temperature is key here. helped me out with a tip to solidify my brown butter and it worked seamlessly. Any butter would do but I am biased to European butters, specifically French.

FLOUR// 1 part bread flour and 1 part all purpose flour is the way to go. Bread flour gives you chewiness!

FLAVOUR ELEVATION// 2 key ingredients in my signature cookies are coffee and salt. Both takes the flavour of the chocolate and butter to another level. Not only does it bring aromatic value to the flavour, it intertwines with the concept of umami to really bring out the best of the quality of chocolate and butter. Major learning point here was about balance!

PROCESS// Resting the dough overnight gave a chance for all the flavour components to mingle and marry. I popped it into the fridge to re-solidify and it contributed a whole lot to the balance of flavours. Learning point? Portion out before refrigerating it to save time for when it is time to bake the following day. Adjust with visual and feel with your fingers to determine moisture level in the dough.

I had tons of fun mastering a classic sweet treat. I am opening up for orders now so slide into my DMs. They are $35 for 10 cookies. If you’ve got any question about how I made them, I will gladly elaborate if you shot me a DM! With love, Terry. @ Bandar Seri Begawan, Brunei

2nd meeting menu: Deconstructed bruschetta with smoked Spanish olive oilFlame torched ocean trout with cucumber and lime...
31/03/2018

2nd meeting menu:
Deconstructed bruschetta with smoked Spanish olive oil

Flame torched ocean trout with cucumber and lime coulee and lemang

Taiwanese gua bao with smoked Wangyu short rib by .smokehouse.bn with roasted red pepper sauce

Handmade egg pasta with assorted mushroom and black truffle oil

Smashed lemon tart with .co’s caramel biscuit ice cream, crushed pistachios, Swiss milk chocolate and Dutch stroopwaffle.

06/03/2018

YOU are invited to the club for a 5 course dinner on 24/3/2018 that exploits familiar Bruneian flavours refined and elevated by unique textures and visuals. Book your place now through private message, e-mail, or WhatsApp! 🍴(Menu for the first club meeting in the comments!)

This club embodies a concept whereby attendees have the opportunity to connect with others despite a parallel difference in their personal background with the basis of fine food created by Terry. A mystery menu is created using the best ingredients found in Brunei and is construsted to which it will only be revealed upon arrival and as the dinner service goes on. Are you up for a new and unique experience in Brunei?

Address

Kiarong
Bandar Seri Begawan

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