Bibik’s Supper Club was founded in 2024 with the objective of curating unique dining events to showcase Asia’s culinary talents in Evelyn’s network, and to bring together the community of food lovers.
Events are held 3 times a year.
Message @bibikgourmand on Instagram to join Bibik’s Supper Club.
At “Home” with Chefs Johanne Siy and Sun Kim
March 2024
At “Home” with Chefs Johanne Siy and Sun Kim featured Johanne Siy, (Head Chef, Lolla, Asia’s Best Female Chef 2023) and Sun Kim (Chef-Owner, Meta, 2 Michelin stars, #28 Asia’s 50 Best Restaurants 2024, Asia’s 50 Best One to Watch 2021).
This was a first-of-its-kind event that showcased food the chefs grew up eating.
Author of cookbook Kung Pao & Beyond, Susan Jung, cooked alongside 3 Singapore-based, Asian heritage chefs of reputed restaurants to present a 5-course fried chicken menu.
The dishes were paired with a parade of sides that reflect the presenting chef’s heritage.
This was a first-of-its-kind dining event featuring chefs of Michelin-starred restaurants serving a fried chicken omakase in Singapore.
The Fried Chicken Gala featured Chef Louis Han (Chef-Owner, Naeum, 1 Michelin Star, #73 Asia’s 50 Best Restaurants 2024), Chef Malcolm Lee (Chef-Owner, Candlenut, 1 Michelin Star, Chef-Owner, Pangium, 1 Michelin Star) and Chef Mano Thevar (Chef-Owner, Thevar, 2 Michelin Stars, #72 Asia’s 50 Best Restaurants 2024).
The Fujian Diaspora
July 2024
For 2 days only, Malaysia-born and Singapore-trained Edward Chong (Executive Chinese Chef, Peach Blossoms, #74 Asia’s 50 Best Restaurants 2024) welcomed Chef Chen Zhiping, (Executive Chef, Meet the Bund, 1 Michelin Star, #50 Asia’s 50 Best Restaurants 2024) recipient of Michelin Shanghai’s Young Chef Award 2021), Shanghai, to the Lion City, where they jointly presented The Fujian Diaspora dinners.
They served an 8-course Fujian menu paired with a quartet of handcrafted, single-vintage Shaoxing yellow wines made without added caramel.
Chef Chen headlined the event with a parade of classical and contemporary Fujian standouts including Buddha Jump Over the Wall 佛跳墙 and Original Scallion Oil Gravy Baked Lipu Taro (awarded Dish of the Year by Black Pearl Guide 2024).
On his part, Chef Edward wielded his Southeast Asian inspired modern Chinese signatures with a Fujian twist created just for the event.
Photo credits to PARKROYAL COLLECTION MarinaBay
TAKEOVER by Chef Prin
February 2025
Prin Polsuk (Chef-Owner, Samrub Samrub Thai, 1 Michelin Star, #29 Asia’s 50 Best Restaurants 2024, #75 The World’s 50 Best Restaurants 2024) swept into Singapore to take over Indocafé for 2 nights.
Instead of rehashing the dishes served at the seven-year-old Bangkok restaurant that he co-owns with his wife and business partner, Mint Jarukittikun, the power duo gave us a glimpse of their soon-to-open restaurant MAE OUI AMA – A Tribal Community Market.
The cuisine melds the Northern Thai fare and the Laos-Chinese-Myanmar influenced hill tribe mountain cuisine from Chef Prin’s ancestral home, with his Bangkok-born wife’s Thai-Teochew heritage.
The multi-course sharing plates dinner offered a deeply personal dining experience that reflects the couple’s roots and extensive culinary research.
The Fried Chicken Gala – Rosewood Hong Kong Edition
March 2025
For this edition of the Fried Chicken Gala, Bibik’s Supper Club travelled to Hong Kong.
For the second time, Bibik’s Supper Club presented a fried chicken omakase to guests. This time, the event was held at Botanical Kitchen, Rosewood Hong Kong.
Author of fried chicken cookbook Kung Pao & Beyond, Susan Jung presented the dinner alongside a bevy of Hong Kong food and bar luminaries, namely David Lai (Chef-Owner, Neighborhood, 1 Michelin Star, #16 Asia’s 50 Best Restaurants 2024), Lorenzo Antinori (Bartender-Owner, Bar Leone, #2 World’s 50 Best Bars 2024), Gaurav Kuthari (Head Chef, CHAAT, 1 Michelin Star) and Li Chi-wai (Executive Chinese Chef, Legacy House, 1 Michelin Star).
Guests savoured classical and innovative interpretations of fried chicken served with sides inspired by each of the personality’s heritage, paired with free-flow Bollinger Champagne and caviar.
The Fried Chicken Gala – Cocktails & Caviar Edition
May 2025
The Fried Chicken Gala – Cocktails & Caviar Edition was a one-night-only fried chicken omakase dinner helmed by Susan Jung, celebrated author of the fried chicken cookbook Kung Pao & Beyond, alongside two of Singapore’s most illustrious chefs: Julien Royer (Chef-Owner, Odette, 3 Michelin Stars, #7 Asia’s 50 Best Restaurants 2025, #24 World’s 50 Best Restaurants 2024) and Dave Pynt (Chef-Owner, Burnt Ends, 1 Michelin Star, #38 Asia’s 50 Best Restaurants 2025, #68 World’s 50 Best Restaurants 2024).
This one-of-a-kind dining experience showcases six unique expressions of fried chicken, showcasing the chefs’ interpretations of both Western and Asian flavours.
Further elevating the evening, Shelley Tai of Nutmeg & Clove (#26 World’s 50 Best Bars 2024) has curated a lineup of bespoke cocktails, designed to complement the indulgence.
Each dish was crafted with GG Poulet, a free-range, hormone-free, and chemical-free bird prized for its flavour and texture.
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