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Shell

@shellmoroney

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out and about in London.
🥐 @shellbakeryy

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@shellmoroney is one of the OG members of Wednesdays, having joined her first event well over 2 years ago. Since then, she’s amazed all of us with not just her passion for adventuring and eating, but also cooking and baking too. Shell, no one will ever forget your epic mango sago cake for Wednesdays 100 Banquet. Thank you for bringing such great energy and delicious baked goods to Wednesdays 💙 Excited for many more advenutures ahead. Check out Shell’s new bakery @shellbakeryy 🥭 🎂

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Planning events is a weird thing. You’re just expected to create magic out of thin air. For a while, it’s just failure after failure. But then, after many mistakes, something clicks and it…. works. People have fun. They enjoy the food. They like each other. They even want more.

The thing about these film photos is they always come 3 months late cuz we’re too lazy to actually develop them on time. But maybe the faff of it is actually part of the pleasure… reliving the moments, the memories… ahh…🥺

Grateful for all who have made this summer so much fun already 💙

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Mango sticky rice tart 🥭🥭🥭

Part of last weekend's bakery box - will definitely be making more of these!

Toasted coconut pâte sucrée
Mango purée
Coconut sticky rice
Salted coconut cream
Fresh mango

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Double mango on the grid 🥭🥭

Mango doodh pak/rice pudding tart

Didn't have the patience to wait for the tart to cool before slicing 😅

Now just need the weather to match 🌞

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Mango sago chiffon cake for @wednesdays_fun 100th event!

🥭🫧🥥

Did not think that we would have room for cake after a 7-course Chinese banquet from @celestialpeach_uk - I brought boxes for people to take cake home with them, so I was so pleased that this whole cake disappeared in moments and was a hit!

Made a note to self to include fresh mango and sago in-between the cake layers next time for an more intense mango/sago hit 💥

Chiffon cake
Coconut whipped cream
Fresh mango
Mango jam
Sago

📸 @celestialpeach_uk

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There are certain dishes that when they come out people get giddy with excitement. For us that dish is dongpo pork @onericelondon

According to member @___christy it’s the true test of a Chinese chefs skill and talent. After eating it, it’s clear to see why.

It’s succulent soft pork that’s been both pan fried and braised. The result is a silky smooth texture, jiggly with the perfect mix of fat and lean meat, resting peacefully in a bath of reduced soy braising liquid. How else can we say…. It’s damn good !! 🫨🐷

Between the dongpo pork, black pepper chicken wings, crab congee and the teo-chew style braised beef… the team at one rice have about as much talent and skill as we’ve seen in some of finest establishments. Respect 🙇🏽 🫡

Big love especiallyyy to Dodo who took superb care of our table, and insisted among other things that our order was incomplete without the Dongpo pork. While we have dreams of these 5-cm thick cubes of braised porky glory, do yourself and a just GO 😤😤😤

📍 @onericelondon
📸 @___christy
🔍 @mayc.lee

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A 💯- themed banquet fit for a century of @wednesdays_fun! It was my honour to cook for Wednesdays’ 100th event, London’s legendary hump day dining club. I had great fun designing a menu around the playful puns and importance of ‘one hundred’ in Chinese culture.
🥚We began with century egg gildas alongside my pao cai pickles, a whipped smoked tofu-feta dip and fish fragrant baba ganoush.
🍗 Star of the show was the ‘vanishing dish’ 百花雞 ‘Hundred Flower Chicken’ - whole skin meticulously removed from chickens and stuffed with a bouncy prawn paste. Steamed, historically sprinkled with edible chrysanthemum petals (白花, ‘white flower’, homonym for ‘hundred flower’) that are infused with delicate savouriness. Thank you @hgwalter for the generous gift.
🍲 Rest of the chicken went into a slow boiled broth with a rhizome power move (ginger, lemongrass, galangal, makrut lime leaf), jujubes and longan. ‘1000 cut chrysanthemum tofu’ was slowly revealed as the soup was served.
🥬 白菜 / cabbage is a homonym for ‘100 wealth’. Steamed here with mung bean vermicelli, my fermented chilli and black bean sauce, topped with crispy rice noodles and ikan bilis.
🐠 Whole turbot, fresh from Brixham Market the day before, was steamed with a savoury sauce of my 3 year old fermented mustard greens, ham and tomatoes. These chonkers were so generously sponsored by @therockfishuk.
🍚 Hidden Treasure Rice brimmed with dried mushrooms, a house X.O. sauce and my home cured lap yuk. @___christy found the one red egg (a birthday tradition) that I hid in the rice and she receives luck all year round 🎉
🍑 Finally petit fours - a peach and nata de coco hunkwe jelly (for longevity), kueh lapis / 千層糕 (‘1000 layer cake’) in Wednesdays colours and mochi-stuffed jujube with osmanthus ginger syrup.

@shellbakeryy baked a beautiful cake, @drinkjinjin served welcome drinks and we finished the night with @mingriver_europe baijiu shots.

Thank you to @eseacommunitycentre for letting us celebrate in your space, and to my ⭐️ MVP volunteers @jcho_11 @surajkarma. Couldn’t have done it without you!

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What a night. Safe to say, Wednesdays 100th event was our BEST EVENT EVER!!

Jenny Lau cooked up an absolute monster banquet. Prawn stuffed in chicken skin, steamed whole turbot, thousand cut tofu, and petit fours with her signature 🍑

Anddd Wednesdays member Shell blew us away us with her signature Mango Sago cake 🍰 🥭

As promised there were not one, but FOUR speeches (and a poem hehe), a limited edition T-shirt designed by our wickedly talented friend Nandal and a delicious welcome drink by our friends at JIN JIN.

The BAIJIU wave wasn’t in the script, but after doing 100 of these events… you learn to improv a little 😆

Thank you to Jess Suraj Shell May and Jenny for being the dream team on this event. Thank you Mitch, Christy and Nivraj for loving Wednesdays so much. Thank you to all our members for coming out, night after night and making us all FEEL ALIVE.

Here’s to a century of events done and another century more 🥂 💙 💯

@celestialpeach_uk @eseacommunitycentre @jcho_11 @surajkarma @shellbakeryy @mayc.lee @nandal_seo @drinkjinjin

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Second market done and what a beautiful day it was!
Outside in the sunshine at @eseacommunitycentre for the Closet Clean-Out market organised by @urban_garden_fair yesterday.

Incredibly grateful for the support from everyone who stopped by 😌

Black sesame + citrus cookies and shanghai butter mochi were SO popular, will have to make more next time!

Photos by @izzymyc 📸

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March bakery box drop 🍪✨

Pleased with how this turned out - special thanks to @trishulmistry for making mapo tofu focaccia dreams a reality! 🙌🏻

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Fancied offering bakery boxes again - it's been a while!

For just £16, you can grab the following:
🌶️ Mapo tofu foccacia slice (vg)
☕ Brunsviger slice (vg) - think cinnamon roll in foccacia form, so good with a coffee!
🍋 Black sesame and yuzu curd bun
🍪 Mini egg cookie

And because it's coming up to Easter, you can add on one or a few Hot Cross Buns (£3 each)

Collection point will be on Sunday 29th March at Waterloo Station at 11am - don't forget that the clocks go forward an hour 🕐

DM to order!

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First market done back in December at ESEA community centre!!

Barely have any decent photos from the day, so this clip will have to do 🙂‍↕️

🍪 Black sesame and chocolate chip cookies
🥬 Kimchi, spam and cheese bakes
🧁 Chocolate cake with brown butter-cream + sprinkles
🥧 Mince pies
💚 Pandan basque cheesecake
🍎 Apple and custard buns

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