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.

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: Facebook.com/Bkksupperclub