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:
Facebook.com/chefjohnbkk.