Dining in unusual places with people you've never met is a new concept in Bangkok, and has still to catch on. So, here I am trying to promote the supperclub agenda. If you like good food and meeting new people, a supperclub is for you.
The term "supperclub" is often confused with the terms "chef's table" or "private dining". However, a supperclub is loosely defined as a dining establishment that's conducted more like a social club. The difference between a supperclub and chef's table is that on days when you are bored of the restaurant scene, and in need of good food and a few laughs sans the usual suspects, in the company of strangers (bold, I know), you can book a seat at a supperclub where a minimum headcount is not required.
So, put on your best smile, your best manners, pull up a chair and enjoy the adventure of a communal table.
EMPTY PLATES
The philosophy:
"It's a two-word name, kinda catchy and easy to remember and most of all, after people have been to my supperclub their plates are empty," says Steven John of his supperclub's name. John describes his supperclub as a "spicy infused fusion of food adventures". Tropical European Thai fusion, with a passion for organic and Thai-sourced ingredients. This supperclub is mostly known through word of mouth and John works the networking and party scenes promoting his event and food.
Meet the cook:
An airline recruiter for cabin crew by day, John works weekends though week days are flexible. Fridays are his days off so the supperclub is hosted on this day. "I am not trying to prove myself by getting a Michelin star in this town like other chefs. It is just ridiculous. I do it for the pleasure, to be creative to have balance with my day job. And to have something that makes me feel like having a purpose.
Ambience:
Hosted in his small condo in Lat Phrao, the living room has been converted to a dining room with four or five wood tables. The ambience is created by plants and brightly coloured walls, and Thai wood and ceramic knick-knacks. Since John is on a high floor, the room has a balcony with offers a stunning view of the suburban Bangkok skyline at night.
Eat, Drink, Be Merry:
Usually the menu changes 50-75% of the time. Since he doesn't have repeat customers as of now, he doesn't change it often. On an average, the dishes last around two months on the menu. A lot depends on what is available in the market. "I work with Radical Cabbage who work with small-scale farmers in Chiang Mai, and they send me boxes of produces and that's what I work with." Expect seasonal and unique produce like durian panna cotta ("Even if one customer says 'I don't like durian but I enjoyed the dessert', then that's a victory for me"). Get ready for halibut and sukontarot with ginger oil, Thai red lamb and a very unique "chicken and rice" dish.
X-factor:
Mostly twice a month, on every second Friday of the month. John creates an event even if he has just two reservations. "It is better if two people talk about your food than nobody," he says. So if you strike gold, you're in for a private dining experience.
Crowd:
Very open minded and curious people, who are willing to brave the MRT to Lat Phrao and dine in a condo. Usually people who know John or have heard about it from their friends.
Bang for your buck:
For B1,800, 10 courses is VFM. Drinks are extra, save for the welcome cocktail. The downside is that because it is run by one person with an assistant, service is not up to the regular standards. It is mostly self-service. The entire meal progression was too lengthy for a Friday night. There are no printed menus and after John has explained each dish as he serves them, there is nothing to go back to or consult as you're eating. This is a minus in my book. The meal does end with Thai artisanal chocolate truffles, though.
Social club:
http://Facebook.com/chefjohnbkk.
HAPPIVORE BY ELELYN YAP
The philosophy:
"Create food. Create journals. Do good" is the primary motto of Happivore. "Since people are divided into carnivores and herbivores, I decided to name my supperclub Happivore because I want people to eat and be happy," says chef and co-owner Evelyn Yap. Happivore is pro-organic and pro-health. They want to know where the produce comes from so they shine a light on the farmers. It's not about them but the people behind the scenes. Happivore focuses on discovering the finest and freshest local ingredients from Thailand's small-scale farmers and artisanal purveyors.
Meet the chef:
Chef Evelyn Yap is Singaporean and a Le Cordon Bleu graduate. Having trained at Michelin-starred and James Beard-awarded restaurants like J'aime in Bangkok, Rustic Canyon in Los Angeles, and BOKA and Grace in Chicago, chef Yap decided to start her supperclub to showcase her love for local Thai ingredients. To perfect her kitchen skills and wide repertoire, she has perfected her techniques with a soba master and spends time with the tribal people.
Ambience:
Normally hosted in their private residence in Wong Wian Yai, the atmosphere is a loft with an open kitchen style, where chef Yap and her team are clearly visible from the dining table. Diners are free to walk up and see what's going on and engage with the kitchen team. Tables are beautifully set with printed menus, with each diner's name on the menu, so everyone knows where they are seated.
Eat, Drink, Be Merry:
A refined eight-course menu inspired by a month-long Thailand discovery road trip, the theme of which is generally "a cuisine of 3000km", though this may change. Challenging produce, which is often sent by the farmers to Hua Lampong or Suvarnabhumi Airport.
Expect to tingle your senses with unusual ingredients like Hakka tea or 10,000 miles tea, Yuchan's momotaro tomatoes from Isan, Phu Pan mountain organic mao berry wine from Sakon Nakhon and Mark Rin, Thailand's first seedling to bar chocolate, for dessert. As with fine dining, expect a palate cleanser before dessert. Dishes are served and plated fine dining style and service is on point.
X-factor:
Though the Happivore supperclub is hosted once a month, they plan to move around Thailand and will soon be holding a supperclub in Phuket. Expect wild mountain fermented teas on their next menu and other produce from the South. Video uploads to their Facebook page on chef Yap's discovery trips help diners gain insight to what will be on the menu.
Crowd:
12 seats. An eclectic mix of people, mostly affluent Thais. Be prepared to meet people from all walks of life -- a Thai cacao grower and chocolatier or a sex shop owner.
Bang for your buck:
A meal at Happivore can set you back anywhere between B2,888-3,200, including a welcome cocktail. A three-glass wine pairing costs B1,200 or B450 per glass. However, all the farmers and artisans involved are in a fair trade deal with Happivore, so rest assured that you are doing your bit for the people behind the scenes.
Social club:
http://Facebook.com/evehappivore.
BANGKOK SUPPER CLUB
The philosophy:
The brainchild of Susan Jones and in partnership with pastry chef Davina Pickering, the Bangkok Supper Club aims at giving Bangkok "what it doesn't already have". The theme is to serve gourmet dishes to diners, cooked by a professional chef in a private setting, and meet people from all over the world.
Meet the chef:
Professional chef and former contestant on Iron Chef Thailand, Pickering is behind the creativity on the plate at Bangkok Supper Club. Pickering studied in the UK and spent time in the kitchens of St James private members club, the Royal Family of Oman at the Sultans London Palace, and at Michelin Star restaurant Gary Rhodes in the Square, London. She has been in Bangkok since 2005, having worked for Gallothai Company, as head pastry chef for Dean & Deluca, WWA Cafe, Chooseless Cafe, as well as Oceania Cruises and others.
Ambience:
In a seven-storeyed restored Chinese shophouse, on Sukhumvit 42/1, the space is minimalistic with an open kitchen, so you can watch the chef at work. There is a small outdoor garden in the back, where welcome cocktails are served, weather permitting. Fresh flowers and a beautifully set table complete the look. Seating is open.
Photos by Wichan Charoenkiatpakul
Eat, Drink, Be Merry:
No particular theme is followed, and Chef Davina likes to serve food she likes to eat. Her British roots, infused with interesting, creative and unique ingredients are the focus of the dinners. It is her style with depth of flavour. Wines are usually handpicked to suit the courses and are free flow.
Expect to tingle your taste buds with nutmeg tartare pumpkin cakes topped with balsamic avocado cream, before being served with communal starters for second and third courses. You're pretty much stuffed even before the main course arrives as portions are generous, if presentation is a tad lacking.
For main course, expect poached herb smoked paprika salmon, parsnip maple chestnut, chickpea roast, asparagus, snow peas with a rosemary cream sauce. If you are vegan or vegetarian, fear not. Pickering will treat you to roast avocado miso cheese and courgettes, parsnip maple chestnut chickpea roast, asparagus, snow peas with a rosemary rice cream sauce. Leave room for dessert!
X-factor:
The dining table is deliberately designed to cater to 12-14 people and is narrower than most tables, This is to ensure diners can speak to people next to them, as well as across from them. The true essence of a supperclub. The menu changes every month.
Crowd:
A mix of birthday parties to a bunch of "rowdy" Australians, to a hen party or a couple out on date night -- all who do not wanting the usual restaurant setting. The sweet spot is when there is a mix of the above and people meet each other. Expect more foreigners or expats than Thais.
Bang for your buck:
Available every Saturday, but by reservation only. Last reservations accepted the Wednesday before, preferably. B3,000 gets you six courses and free-flow wine and cocktails, including a welcome cocktail. The only drawback would probably be the lack of air-conditioning since Jones is very environment friendly. However, there are plenty of powerful fans to cool you off.
Social club:
