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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Aug
22
11:00 AM11:00

Sichuan Supper

Self-taught home cook Audrey is back again to tantalise our senses with spices from her hometown in Chonqing.

This time she will prepare her signature Sichuan fish two-ways and grace us with golden shrimps braised in salted egg yolk.

We will be serving plenty of chilled wines and craft beers to wash down the numbing Sichuan flavours.

So what are you all waiting for? Time to turn up the heat!

Sichuan supper 28 Sep.png
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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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Thanksgiving dinner
Nov
19
7:30 PM19:30

Thanksgiving dinner

No Thanksgiving dinner is complete without the centre masterpiece: the turkey.  In true thanksgiving spirit, I'll be hosting a big thanksgiving feast with the following menu.

NB: This is an INVITE ONLY event. Please BYO.

MENU:

* US Ranch Raised Young Turkey served with cranberry sauce

* Pomegranate balsamic and pecan encrusted New Zealand rack of lamb

* Classic thyme and sage stuffing

* Parma ham melon skewers

* Smooth pumpkin hummus 

* Mash sweet potato with thyme and maple

* Honey maple roasted carrots

* Orange fennel salad 

* Haricot verts with toasted almonds and caramelised shallots

* Brussel sprouts with pancetta

* Apple pear walnut baby spinach salad

* Mandarin Oriental caramelised pecan pie

 

 

 

 

 

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Early Thanksgiving Dinner
Nov
11
7:30 PM19:30

Early Thanksgiving Dinner

Let's celebrate thanksgiving a month earlier with a grand feast!

As spots are already filled out, I'll just jot down a tentative menu here (subject to change according to availability of fresh produce)

Let's celebrate thanksgiving a month earlier with a grand feast!

As spots are already filled out, I'll just jot down a tentative menu here (subject to change according to availability of fresh produce)

Menu:

* Organic kale salad with honey mustard lemon dressing 

* Za'atar grilled eggplant with buttermilk greek yoghurt dressing and pomegranate jewels

* Roast butternut squash with pumpkin seeds

* Grilled asparagus with mixed cherry tomatoes and mozzarella 

* Grilled haloumi and tomato bake

* Sage roasted pork belly

* Lamb shanks in tomato sauce with middle eastern spices. Serve with couscous.

* Lemon roasted sole fillets

* Herbed polenta baked fries

* Mixed cheese and iberico ham platter

 

Details:

* 800HKD + BYO (please wire me beforehand at 491-676524-833 and screenshot receipt) or use payme app (+852 67670663) to confirm spot)

* Once confirmed, whatsapp me for location.

 

 

Name *
Name
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