Topical Tuesdays
Nov
5
7:30 PM19:30

Topical Tuesdays

Enough of the small talk. For those who crave intellectual stimulation, we are debuting the first of our new “Topical Tuesday” series.

So what is “Topical Tuesday”. The premise is simple. In a small group – no larger than 8 – we will delve into deep discussion on topics designed to provoke thinking and stimulate debate amongst sapiosexuals.

As for the format, we will be discussing two empirical Q’s – to be announced prior to attending – so attendees can gather their thoughts (and do prior research for those who are extra keen!).

Fear not, we will not run “dry” during the discussions. Drinks and food will be served.

Our first event will be held at Bar Thirty Six, famous for their highballs and whisky collection as well as their izakaya inspired dishes.

More details to follow in due course.

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Sake Sundays Feast
Nov
17
12:00 PM12:00

Sake Sundays Feast

Hi There!

We are launching a new edition of our popular Sake Sunday social brunches entitled “Feast”.

Namely, this feast will connote a celebratory communal meal whereby we all unite around the dining table to feast on a different animal each month. There will be plenty of appetisers and sides to go with the centrepiece meat.

And as per tradition, sake - and other non-alcoholic beverages - will be on tap.

We and the team at Sake Central are excited to launch this new concept. Our first animal will be the Pig.

Sakesundays feast 17 nov 19.png
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Mediterranean Flavours Cooking Workshop (SOLD OUT)
Oct
13
4:30 PM16:30

Mediterranean Flavours Cooking Workshop (SOLD OUT)

Michelle will be teaching a 3 course hands on Mediterranean inspired cooking workshop limited to 10 participants only. Learn how to incorporate middle eastern spices into your everyday cooking, how to caramelise onions, grill salad and present a beautiful twist to a cold/hot appetiser. Guests are encouraged to dine together and mingle with other guests after class.

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Surf and Turf (SOLD OUT)
Aug
23
to Aug 24

Surf and Turf (SOLD OUT)

Chef Yammi from The American Club will be demonstrating her culinary prowess for this special event.

Steak is her specialty and you can expect to be ‘wowed’ by her 45 day dry aged Tomahawk steak and Colorado Lamb. She will also be procuring a live Canadian King Crab and demonstrating how she cooks it two ways in front of her diners for her signature Japanese crab egg custard and grilled king crab leg.

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A Persian Feast (SOLD OUT)
Jul
6
7:00 PM19:00

A Persian Feast (SOLD OUT)

Experience the diversity and richness of Persian cuisine – an amalgamation of accents from the Far East and Middle East, along with some Eastern Mediterranean influences.

Together we will enjoy a heavenly and sumptuous feast Persian dishes (think barberries, pomegranate, pistachio, saffron, aubergine and lamb) and expect to become acquainted with new friends as we break bread together and sip wine into the late evening.

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A Touch of the Middle East
Oct
13
7:30 PM19:30

A Touch of the Middle East

In the Middle East, food is not just about sustenance. There is a sense of occasion, a sense of unity that goes with it. People form bonds and build lasting relationships over food, much the way that so many other cultures like to celebrate with wine and drinks.

To that effect, I have decided to host a Middle Eastern supper club for October – think cumin, turmeric, anise, cinnamon, allspice, nutmeg, cardamom— warm, earthy flavours. Much of my menu has been inspired by Sabrina Ghayour (Persian), but I have added my own variations for my own 'personal touch'. 

This time, the supper club will be special and real 'flirty'. First, everyone who comes will be single. Second, beverages will be provided (there will be a good selection of high quality champagne, white and reds – trust me on this one). Just bring your A-game and remember to dress to impress!

TENTATIVE MENU:

* Homemade hummus / baba ghanoush with za'atar pita bread

* Tomato and tossed bread salad with lemons, sumac and toasted pine nuts

* Turkish white bean salad Piyaz 

* Puy lentil and quinoa salad with lemon and sumac 

* Chicken thighs in green olive and tomato sauce

* Tray baked rose petal lamb chops with chilli and herbs

* Persian saffron rice with barberries 

* Dessert TBC

* Tea, coffee and copious amounts of quality wines will be served

 

FINER DETAILS:

Price: 1200HKD 

* As seating is limited, to secure your spot, I kindly ask that you wire to my HSBC account 491-676524-833 (Yin Lai Michelle Tang) or use HSBC Payme app (+852 67670663) and whatsapp me the confirmation.

Dress Code: Dapper and Sass

Address: Central (exact location TBC upon payment and confirmation of seat)

PLEASE FILL OUT FORM BELOW IF COMING:

Name *
Name
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Christmas Supper Club 2018!
Dec
9
7:30 PM19:30

Christmas Supper Club 2018!

Hello all! Festive season is here and tis' the season to be jolly. With Christmas just around the corner I suspect many of you will be traveling so let's get together this coming Saturday to say "cheers" to the rest of the year as we welcome a joyful 2018!

For those who are unfamiliar with my supper clubs, the style is communal with dishes designed to be shared (aka 'family style). Hopefully, this will foster a greater degree of intimacy as we seek to "break the ice" over a few glasses of social lubricant (I will provide two bottles of bubbly but please BYO too).  I have put together an awesome, eclectic crowd (or believe I have), so at least good company is guaranteed.

As for the food, I will be sourcing imported quality meats and organic and seasonal vegetables where possible (as sometimes local vegetables don't taste quite the same or as good as their overseas counterparts). 

So here is the feast (nb: subject to seasonality):

* Grilled squid with lemon, cumin and garlic

* New Zealand mussels with saffron, chorizo, smoked paprika and garlicky croutons

* Dairy-free creamy butternut pumpkin soup

* Stuffed spatchcock (french natural yellow spring chicken) with New Zealand lamb mince and pinenuts

* Haricot verts with caramelised shallots and macadamia nuts

* Pan-fried maple brussels sprouts with pancetta

* Roast baby carrots with thyme and honey

* Roast rosemary and thyme Australian baby potatoes

* Baby spinach salad with cherry tomatoes and pine nuts tossed in a red sherry vinaigrette 

* Dessert TBC (but most likely it'll be Pecan Pie with Vanilla bean ice-cream)

 

Finer details:

- Price: 800HKD + BYO (i will provide two bottles but trust me, it won't be enough)

- Dress code: "Christmas and sass" cause tis' the season to be jolly! So dapper up boys and girls.

- To confirm spot, please wire me 800HKD to 491-676524-833 or use payme app +852 67670663 and whatsapp me the receipt with your name.

Thank you!

P.S. I'm buzzed already....

 

 

Name *
Name
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A Taste of Thailand
Dec
2
7:30 PM19:30

A Taste of Thailand

Missing Thai food so decided this time, I'll whip up some authentic thai cuisine at home in Hong Kong instead (from what I learnt in Thailand). To ensure a high quality, I source my meats overseas, mainly from Australia and Spain, and I'll be using imported Thai ingredients to keep the authenticity level high.

As not everyone can handle 'heat' too well (ok I may be presumptuous here), I will do a variant of dishes sticking mostly on the mild-medium 'hotness factor'. Any allergies or preferences, please let me know beforehand. Menu is ideal for those of you who are vegetarians or pescetarians too. 

Not sleeping well? As a bonus, this time I have arranged for a guest speaker to talk about how to deal with anxiety and stress in busy Hong Kong life. 

MENU (Tentative):

* Vegetarian Tom Yum Goon

* Thai sirloin beef salad with mint and cherry tomatoes

* Green papaya salad

* Grilled duroc pork collar with sweet chilli dipping sauce

* Sticky Thai chicken wings

* Vegetarian pad see ew

* Tamarind prawns with red onions and coriander

* Minced pork with thai basil (Pad Ga Prao)

* Green vegetarian curry

* Coconut milk sticky rice with mango (dessert)

I will provide some alcohol but it may not be enough as the night and banter usually runs long so please BYO too if you drink! Always best to stay socially lubricated.

If you want to come, please complete this form and transfer me 680HKD via payme app or straight to my HSBC account 491-676524-833 and whatsapp me with receipt to let me now at +852 67670663. 

 

Name *
Name
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