Vi Vian's Malaysian Home Cooking



I was the owner of Kopitiam restaurant in Spain (and named as one of the best 5 Malaysian restaurant by Marie Claire) for 6 years, and am now back in the UK with my family. Hosting a supperclub is different from running a restaurant but I believe that home cooked food can be both delicious and beautifully presented. The food is prepared and cooked using fine quality ingredients, and served in the casual comfort of a characterful warehouse conversion.

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In a Nutshell

I was the owner of Kopitiam restaurant in Spain (and named as one of the best 5 Malaysian restaurant by Marie Claire) for 6 years, and am now back in the UK with my family. Hosting a supperclub is different from running a restaurant but I believe that home cooked food can be both delicious and beautifully presented. The food is prepared and cooked using fine quality ingredients, and served in the casual comfort of a characterful warehouse conversion.

The Whole Hog

My supperclub features Malaysian Home Cooking – the way one would dine in a Malaysian home; family style sharing platter. But do not worry, there will be plenty to go round and you will not be left hungry – I was brought up to believe it is bad manners to have your guests leave hungry.

There is no one dish (not yet anyhow) that could sum up the multi-cultural food of Malaysia. The main ethnic groups are Malay, Chinese, Indian and the indigenous people. My supperclub will be featuring one style on any given night. A menu will be advertised but may vary according to the availability of fresh market ingredients.

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