What people are saying.
High on my list of favourites
I am drawn to private dining places that offer something unique, which is why @poonssupperclub by Fiji-born Chinese Kevin ranks high on my list of favourites. This meal was my second at his home and to me, the food proved even tastier than what I’d enjoyed during my first.
Excellent and eclectic
Excellent and eclectic Fijian-Cantonese-Singaporean cuisine at @poonssupperclub by Chef @kevinwylee :: The mix of Austronesian with Chinese cuisines is something very familiar and comforting for Filipinos and Singaporeans.
— xsaltire
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One-of-a-kind
What a lovely dinner by Poon’s Supperclub. The fusion of cultures, cuisines and flavours was one-of-a-kind. Amazing food, ambience and stories. Thanks for spoiling us last night ❤️
— At-Sunrice GlobalChef Academy
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Awesome food, gracious hospitality
We come back again to Poon’s ever so often, not just because of the awesome food, but also because of the gracious hospitality. Not to mention that it’s a great and cosy way to catch up with friends over something different, casual and yet private.
— Henry Ng
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Book early and enjoy!
Authentic service, delicious food and a great origin story. Three great reasons I've been to four of these nights. Book early and enjoy!
— Luke Clark
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True Cantonese prowess
Love the welcome sign, the fish cakes were superb, the seafood curry fantastic but most awesome, the roast pork. True Cantonese prowess to get the crackling so crispy and the meat plump and juicy. Worth the wait.
— Yeow Siew Hoon
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Damn shiok la… I can’t wait to come back
I’m still thinking abt the wonderful meal @poonssupperclub. I like that it is a mish mash of whatever Kevin has concocted, which as he says is inspired by the rice farms in Hoiping in South China, coconut fields in Fiji and makan streets of Southeast Asia. The flavours are fiery and unique, familiar yet not altogether familiar, and makes me want to take one more bite and another to try to capture what I like about the taste. Like the salmon coconut soup, I started out finding it too fishy, but with each spoonful, it grew on me, until at the last drop, I wanted a second bowl. My favorite was the salt and pepper quail and his crunchy yet juicy Siu Yuk done with mala. Damn shiok la. Thank you Kevin and dianna for being such awesome hosts, I truly enjoyed this meal. And thank you my amazing foodie friend @jamtamp with all the best food connections for arranging 😘 I can’t wait to come back - please spare me a slot soon.
— Grace Kee
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Amazing melting pot of flavours
Just amazing … especially the congee, butter rice and seafood curry…. Have not had such an amazing melting pot of flavours and experience since @kilnsoho, @poonssupperclub is HIGHLY recommended in my humble opinion if you love spicy (but well balanced) asian.
— Patricia Lee
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Fijian Cantonese Rojak!
Had delicious Fijian food from POON'S SUPPER CLUB. I like trying these Fijian flavours cos they're familiar, recognisable, but also different in some odd (Pacific Islander?) way. The sio bak, for instance, was heavily spiced and cut into huge chunks, almost like little blocks, unlike our thinly sliced Malayan version. And served with a delicious sweet potato.
Singapore is blessed that this Fijian Cantonese rojak dude decided to move here and start cooking.
Unanimous (finger licking good) thumbs up
Travelled through time and continents by way of the scrumptious (diaspora) spread of food; inspired/in honour of the chef's late dad and his life experiences from China > Fiji > Singapore • being regaled and learning little nuggets of yesteryears and the cooking techniques honed from memories • blessed and stoked to be the first group to have tried the new dish - a humongous bowl of seafood curry • as with all the dishes, it was an explosive party in the mouth where the slow spices hit you up when least expected • the hand ground spices, homemade chilli, fresh produce, preparation work (started seven days prior!), culinary skills and effort etc. were evident in all the dishes presented • unanimous (finger licking good) thumbs-up from friends of varying nationalities and cultural upbringing.
— Regina Tan
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A wonderful evening of bold, flavourful dishes
“What a wonderful evening of bold, flavourful dishes that stick to the ribs and the heart. Kevin's stories and memories of his father spring to life in a series of thoughtful creations and recreations that transport you somewhere else... perhaps a different place, a different time, a different life. It's silly to pick favourites because everything was excellent; but the kokoda-style ceviche, snapper-tapioca soup and mountain goat curry were especially delightful. Not for faint stomachs that can't handle heat or offal, although the meal is sealed with the balm of masala chai and fresh, sweet mango. All this plus the pleasures of a beautiful setting, excellent hosts and – if you're extra lucky – great company.”
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The curries were insanely flavourful. I’ve never eaten curries like these before
“Gonna start by saying I am biased coz Kevin is a friend. Having said that, he has never cooked me his infamous goat curry after all these years. After last night, I totally get why it is infamous. The curries were insanely flavourful. I have never eaten curries like these before. The other star dish was the crab bisque-like soup which Kevin will be featuring in his Isa Lei dinner series. Will be back for more.
Oh, word of advice, don't stuff yourself silly with the other dishes, just focus on the curries. Wish I had more helpings.”
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Bula! You've just landed in Fiji!
“Bula! You’ve just landed in Fiji! Poon's Supper Club offers a unique experience in Singapore. Nowhere else on this island will you experience cuisine from the south pacific island of Fiji. From the succulent Kokoda (south pacific version of ceviche) to the fiery island curries, your taste buds will be going on a voyage to a far away land.
Chef Lee's curries pack a punch like the Fijian rugby 7s team but the clever addition of cooling and sour chutneys will gently lift you to the end of the meal where you will be met with a sweet and refreshing desert (we had mango pudding that evening). A special treat throughout the meal was the soundtrack selected by our host. It was like listening to our own playlist! Poon's Supper Club is a refreshing experience on the Singapore food scene and a must try for the adventurous foodies!!!”
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Everything was stupendous
Everything was stupendous – flavourful, interesting, sublime & a varied repertoire. You have to try Kevin’s food at least once.
— Vidhya Nair
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Simply Stellar
Our vote for best private dinning meal of the year 🥳 No fuss, just simple awesome food for the soul ❤️.
Can’t wait to come back again!
The fusion of cultures, cuisines, and flavors was truly one-of-a-kind and made for a delightful culinary experience. Thank you for spoiling us and creating such a memorable night, Kevin! Can’t wait to come back again!.
— Tsuyumi Miwa
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We loved everything!
Food appreciation was at an all time high cos of the “woa!” every time the food came out 😂 carbs and sambal all day, every day! We loved everything! Thank you for having us and cooking for us.
Oh what a night!
Cosy, warm and authentic. Brilliant wines, excellent company and superb Fijian cuisine served up by Chef Kevin Lee. My favourites: the cerviche, which kicked off the night, with its fresh threadfin providing the right amount of flavour and texture coupled with the bite from chilies and peppercorns; the seafood curry, topped up with mud crab and lobster, so intensely flavourful and yet not heavy because it isn’t cooked with coconut, with a healthy amount of dill bringing a brightness to the dish; the rice, the duck liver infused rice; and the salt and pepper quail, so so yummy!
— Ming
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An adventurous spice journey
The Fijian inspired food is an adventurous spice journey. The whole meal is hearty so one should go with an empty stomach. It is hard to choose the best dish but the Nepali Momo dumplings and drunken salmon soup are my personal favorites. Highly recommended.
It’s a MUST !!!
Amazing experience !!! I strongly recommend it. Cosy atmosphere, lovely host and indeed fantastic food. Chef Kevin is so talented. For wine lovers, you can bring your wines. It’s a MUST !!!
Perfect cooking with awesome ingredients
Excellent Food, great ambience, relax vibe. Friendly & warm welcome. And perfect cooking with awesome ingredients !! Always an excellent evening.
A unique & refreshing addition to Singapore’s supperclub scene
“A unique and refreshing addition to Singapore’s supperclub scene! The appetisers were billed as a build up to the fiery star curries that truly packed a punch, but they were equally worthy of savouring and the coconut cream-based seafood soup might even have been my favourite dish of the night. Come hungry!”
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Excellent explosion of flavours on the palate
“Excellent explosion of flavours on the palate. The curries are hearty, unabashed and full of spices that zip and zing in your mouth. Great contrasts with the charred cassava. The soup of the day was a lovely fish soup that balanced the fish flavors just nicely with the dash of coconut cream. Loved the pickled green mangoes and tomato chutney which helped refresh the tastebuds. The first course of ceviche was fantastic and I had to restrain myself from asking for seconds as I knew we would have a very fulfilling rest of the meal. Will definitely come back.”
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It’s Epic Chilli!
“It’s Epic Chilli! We love it on the wantons I make at home.”
— Stella on Poon’s Fragrant Chilli
“Recently had pizza with your chilli. Excellent!”
— Aujin Rew on Poon’s Fragrant Chilli
“This chilli should replace every table chilli in every Chinese restaurant. Now. ”
— Sudhir Vadaketh on Poon’s Fragrant Chilli
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It was wonderful to be reacquainted with the smells, tastes and the burn!
“When a hint of the South Pacific found it's way to Singapore. never again in my life did I think I'd have to chance to try Fijian curry! When I heard @poonssupperclub backstory from @ellomis.sc memories of a time when I was young and reckless afforded me the opportunity to try Indian Fijian curry. It was wonderful to be reacquainted with the smells, tastes and the burn!”
— Sydney Sijnay
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Love the Cerviche, couldn’t get enough of the sauce
“Love the ceviche, couldn't get enough of the sauce, portions were perfect. The momos - absolutely my favourite "jiao zi", the tomato chilli sambal made it tangy and fresh, perfect texture perfect size, could have more of those. The Scrap Pot Chicken Curry was absolutely refreshing with the Indian spices but tasted so much lighter than your Indian curries.”
— Alex
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