It starts quietly, the way the best discoveries often do. On a small street in Chai Chee, somewhere between rows of landed houses and seafood warehouses, there’s a nondescript building with no sign to announce what waits upstairs.

Outside, a few warm lights and a small setup hint that something’s happening, but if you weren’t in the know, then you’d never guess that this is the site of one of Singapore’s most quietly intriguing supper clubs. A small photo corner with a pitcher plant arrangement and Senang Supper Club backdrop beckons guests for pictures, and to look a little closer.

Climb the stairs, and the scene transforms. The second floor opens into a lush, art-filled space, part florist’s studio, part gallery, and now, for the night, a dining room. This Humid House, known for its lush botanical work and sculptural arrangements, hosts the Senang Supper Club here in their Jalan Senang studio, turning their workspace into an intimate supper venue a few times a year.

Each edition carries its own theme, each menu designed around a sense of place and story. For this Halloween, the team and chef Bryan Koh presented True Singapore Ghost Stories: The Feast, a tongue-in-cheek nod to the beloved horror paperbacks we all grew up with. Billed as “a night of supernatural silliness — and a seriously gutsy menu,” guests were encouraged to come in Afterlife Chic (with prizes for the best-dressed and a writing game to end the night).

This Humid House’s team moved with the ease of old friends hosting a dinner at home, warm, unfussy, always ready with a smile. The space itself was stunning in a quietly generous way. Shelves lined with pots, and other vessels filled the room, while the long communal table was laid with ferns, yam bulbs, and pitcher plants. The cutlery even curled at the ends like fiddlehead ferns, while real candles flickered among the greenery. It felt both designed and lived-in, a tropical hideout above the city’s industrial seams.

The meal began bright and bold with Laab Gai Song Kheueng, a chicken salad from Bokeo, Laos, where the rempah was cooked two ways: half fried, half grilled, for a complex dance of smoke and crunch.

The Tohu Thoke, a Burmese split-pea tofu salad with citron leaves and turmeric oil, followed in a golden, nutty haze. Both of these were served with greens to wrap them in, and whetted our appetite for the rest of the night’s sumptuous meal.

Kulawong Talong, charred aubergines in burnt coconut milk, arrived next: soft, smoky, and layered with vinegar and ginger. This was rich in flavour, with the aubergines soaking up the coconut milk broth – you’ll find yourself wanting to lap up every last drop.

Then came Dinakdakan, a Northern Filipino dish of pig’s head and brain bound in creamy, citrusy calamansi, introduced by Koh with a grin: “I was told to tell you the ingredients after you’d eaten it, but I thought it might be better to warn you before.” This turned out to be our favourite dish of the night – crunchy and cool, reminding us of pancetta, essentially a meat salad, where if you didn’t know better, you’d never have guessed it was brain, almost like an offal mayonnaise drizzled over the dish.

The Mohinga, a Burmese catfish noodle soup thickened with mung beans, offered a comforting interlude, and the noodles themselves shaped like chee cheong fun, curled into little rolls to better soak up the easy-to-drink broth.

All this before the evening’s surprise course, Chouak Krow Chang, a Cambodian clear broth that looked deceptively like a finger bowl. Inside, slices of green mango, shallots, and a hard-boiled egg surrounded a single piece of deep-fried fermented fish. Light, aromatic, and just a little haunting, with how the clear broth quickly revealed a medley of flavours within.

Then came the highlight of the evening: the Pa Hu, a Yunnanese beef soup with pumpkin and mint, the table filling with the scent as great handfuls of fresh mint were stirred into each pot. Letting it sit for a minute before serving, the soup soaked up all the flavours, with optional powder to add a spicy kick to your bowl, and it warmed our stomachs and hearts, with a generous serving of beef short rib and beef stomach within.

To balance the richness of the dish, a side of Mula Kala Til Diya, cured radish with perilla seeds and black sesame, added a crisp, earthy note to the meal, alongside a tasty Lahpet Htamin – fermented tea leaf rice, to help fill us up, and served with some crackers to add some extra crunch. All this made for a hearty main course, and we were left stuffed and satisfied.

But you know what they say – there’s always room for dessert, and the evening’s offerings were nothing short of joyful. Some rainbow lapis to start, and then a Filipino Champurrado, the breakfast of champions, was a chocolate rice pudding with crisp-fried salted fish, oddly mischievous but working beautifully in terms of the textures, and certainly not too sweet.

The favourite dessert of the night though was the Cheese Bibingka, a cassava cake topped with a Gouda-Parmesan custard, and came drizzled with coconut caramel (latik). A perfect mix of sweet and salty, a light cake, and the ideal way to end off the night on a high. But no less should be expected from the co-founder of Chalk Farm.

Between courses, people talked easily across the table, sharing reactions, laughing, and swapping notes on costumes, as This Humid House ended off with the costume and writing contest, and declaring the winners based on reaction – they won tickets to the next edition of Senang Supper Club, and a special floral arrangement from This Humid House respectively.

The “True Singapore Ghost Stories” theme turned out to be less about fear and more about fun, the courage to try, taste, and enjoy together. By the end of the night, we were all full, of food, conversation, and that rare feeling of having stumbled upon something special, tucked away where you’d least expect it. It’s a supper club we’d be happy to revisit time and time again, with a fresh new experience each time, and more than anything, the warmth of our hosts and fellow guests.

More information about Senang Supper Club available here and on their Instagram