The Outstation Laksa Club



A Cordon Bleu chef and advertising strategist, Nazia has lived in Malaysia with her husband who has deep roots in Penang. Originally from Dhaka, Nazia studied in China before coming to England, where she and Joël met as undergraduates at Oxford. They travelled (and ate!) the world together, even living in Brazil for a stint before setting up home in Penang. In this cosy London supperclub, she’ll serve up piping hot bowls of delicious Straits flavours in the form of two very special laksas.

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In a Nutshell

A Cordon Bleu chef and advertising strategist, Nazia has lived in Malaysia with her husband who has deep roots in Penang. Originally from Dhaka, Nazia studied in China before coming to England, where she and Joël met as undergraduates at Oxford. They travelled (and ate!) the world together, even living in Brazil for a stint before setting up home in Penang. In this cosy London supperclub, she’ll serve up piping hot bowls of delicious Straits flavours in the form of two very special laksas.

The Whole Hog

Outstation, meaning a remote or faraway location, is a word commonly used in Malaysian and Singaporean communities to refer to locals who live away from home. It’s a throwback to colonial times when the British across Asia were themselves outstation. The Outstation Laksa Club was born for those who always feel they have one foot in Asia, and miss the flavours of Straits cooking no matter where they are in the world!

This cosy supperclub is a chance to discover or indulge your love of laksa in two of its most popular forms – Curry Laksa and Assam Laksa. Chef Nazia will serve up either of her two signature laksas on alternate dates, so check which laksa is on the menu that day, or just turn up with an open mind and tummy!

What we'll be serving...

CURRY LAKSA

This is the godfather of all laksas: a deep, rich, spicy, creamy explosion of flavour. Freshly extracted broths of prawn and chicken are simmered with Nazia’s signature 13-ingredient spice paste and enriched with coconut milk. Served with fresh prawns, tofu puffs, fish balls, hard-boiled egg, beansprouts and cucumber. Comes with sambal tumis, a home-made paste of chilli and fermented belachan, on the side. Noodles: traditionally a mix of rice vermicelli and yellow egg noodles.
*allergen advice: please note that our signature spice paste uses ground candlenuts, and the broth contains shellfish.
**not suitable for vegetarians

ASSAM LAKSA

Possibly the most famous of the many regional variations of laksa, this Penang speciality is the advanced laksa lover's choice. A tangy, sweet, spicy fish broth made by simmering fresh mackerel and sardines with tamarind and laksa leaf, and a spice paste including fermented belachan, galangal and lemongrass. Served with pineapple, mint, lettuce, chilli, red onion, cucumber and the fragrant bud of the torch ginger flower. Comes with hae koh, or prawn paste, on the side. Noodles: the traditional laksa noodle, made of rice, a bit like a springy, bouncy lighter version of udon.
* allergen advice: please note that the spice paste contains belachan, or fermented prawns.
** suitable for pescatarians but not vegetarians

We're so sorry that we are currently unable to cater to strict vegetarians or vegans as the broths all contain some form of fish.

Traditional Chinese tea will be provided during the evening, but as we do not have an alcohol license we ask that you bring your own. (Asian lagers pair well with laksa; get in touch for further pairing recos)

The meal will end with fresh fruit. We are working with a nutritionist to develop exact calorie-counts for each of the laksas on offer.

We can only seat six diners at our Chinese-style round dining table, so book early! Single diners very much welcome - slurpy soups can make the best first dates!

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