Enjoy Flame-grilled Meats & Ice-cold Cocktails at Supperman Speakeasy & Grill

Part of the Awfully Chocolate and Sinpopo group, Supperman Speakeasy & Grill has been added to the Joo Chiat buzz. Loving the vibe especially on a Friday night, I made my way across to this snappy part of the East Coast.

Bars were overflowing with guests, a sign of revenge on all fronts – parties, travel, living in the moment. Greeted by Supperman’s people, I loved the easy-flow designed space.

With a creative cocktail list curated by Chef Dini, we were served a gin and raspberry cocktail to begin the night. A wide array of Supperman’s signature and classic cocktails were on offer.

Shoddy Man’s Balls – whisky with sour plum, got everyone in the mood. Closet Tipple – Tequilla and pineapple had others with more sour tastes. I tried the Don Vanilla – rum with a hint of citrus and berries.    

Funky pictures hung on the wall fitting the casual relaxed space I was in, a place to certainly chill and watch the world go by. Inside, a private room which could hold 20 guests, a lovely spot to have a private event.

I could see this cosy enclave being rather popular. So glad it was a walk from home, I was thrilled to have another spot to hunker down at the end of the week.

Focaccia charcoal grilled served with umami beef butter kicked us off to a good start. Accompanied by roma tomato salad and ricotta cheese made inhouse. Lovely starters to get the palette going.

A sneak-peak at the menu. Grilled meats to come. I had to hold off on this amazing bread, likened to sourdough I so loved. Smoked camembert with maple nectar and poached pear, sprinkled with toasted hazelnuts was a hit.

I could already smell and taste the smokiness, a result of the open grill doing its job. As we dug in to this cheese lover’s dish, many raved about it. I for one loved the crunch that complemented the softness of cheese and sweetness of nectar. So many textures and tastes colluding into an explosion in my mouth.

Charred leeks greeted us in form and in puree. Dunking sourdough into this, I felt it was another great starter that Supperman did really well. After all, my preference was always this part of the meal, enjoying a variety of smaller plates.

Named Supperman, as this establishment only opens for dinner and more recently, brunch on the weekend. Specialising in grilled food, the big mama mains arrived. Seeing that we had different cuts of meat – rib eye and top blade, it was heartening to note the medium to rare finish.

Such good cuts were best savoured this way. A glass of red in hand and off we went. So tender to the bite, the Argentinian Black Angus was served with anchovy butter. I was in heaven. Nothing better than a good piece of meat with glass of red in hand.

Gone in two shakes of a tail, the Angus top blade made its entrance. A chimichurri grilled corn sauce, this was the pick of the night. Exquisite sauces put together by Chef Pangestu.

An accompaniment we could not resist was the beef fat smashed potatoes with garlic butter. Addictive to everyone on the table, we agreed it was a great side. Creamed baby spinach joined the sides team to give us two great choices that blended well with meat.

Seafood enthusiasts would love the open-fire grilled Crayfish, served with lemon slices and a herb butter sauce. I always enjoyed a limited menu, a sign that Supperman specialised and focused on what they did well. Not much need for choice from guests point of view too. Just sit back and relax.

It was time for dessert. An old traditional one not seen too often anymore, Cherries Jubilee Chocolate Cake. Flambeed at the table and served with vanilla ice-cream, this old but good end was completion to a fabulously clean dinner.

An Espresso Martini was the way I liked to cut the sweet leftover taste. A perfect end to a perfect night. Great company, good prices, top quality food. What else could anyone ask for?