HAPPIVORE BY EVELYN 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:

Facebook.com/evehappivore.