The supper club is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.
The suggested donation is £40 per person. For groups of 8 or more its £45 per person.You should leave extra for my helpers in the kitchen and front of house.
Please specify if you have any allergies, if you eat everything. If you are a vegetarian, please let me know if you eat fish, seafood and fish sauce as seasoning.
If you would like to have a table just with your companion(s), let me know.
You should arrive at about 7pm, dinner starts at 7:30pm and usually ends by 945/10pm. Unless you come in a group bigger than 3, you will be sat with other people like at a friend’s dinner party and its great fun. You can request to be sat alone too. Address and details will be sent via email a few days before dinner.
If you and your friends really enjoy eating and you would like to book the place out for a party, there has to be a minimum of 35 people or you must donate up to 35 people if less. You must make other arrangements for your party after 1030pm. No fussy eaters please.
If for some reason the form below doesn’t work, please email me your request: uyenATuyenluuDOTcom
The Small Print
Its OK to cancel, life happens, but its not good to cancel close to the supper club date or on the day, you should give me as much notice as possible. Otherwise, please send through the donation in full if you cancel 48 hours before arrival. Also, if something comes up and there is no way you can make it, please let me know rather than just not turn up.
My supper club has now move to my second home, my studio and kitchen in London Fields, just off Broadway Market by the canal in Hackney. It will no longer be in my home. The supper club is about sharing food, sharing a table with strangers, making friends, finding love and eating. You can do as much to help as possible, e.g. pass things around to others, stack up plates and be kind.
Some dishes we may cook:
Summer Rolls (herbs thrown in my mums gardens – apart from coriander & lettuce)
Prawns, prawns poached in coconut water, perilla, cockscomb, garden mint, coriander, garlic chives, lettuce, vermicelli, rice paper
Hoi sin dipping sauce with garlic, chilli, vinegar, sugar
Prawn, tapioca wrapper
Sweet chilli fish sauce with lime
Various Mushrooms, tofu, Jerusalem artichoke, rice/ tapioca rolls with sweet chilli fish sauce
Banh Hoi Thit Heo Quay
Slow grown, free-range pork belly from Blythburgh Farm marinaded with 5 spice seasoning & hoi sin
Net rice vermicelli noodles with spring onion oil.
Dressed with fish sauce, garlic, chilli, toasted sesame, coriander stem, lime zest, lime juice
Kimchi & Thai basil as garnish
Chicken Papaya Salad
Free range French chicken, papaya, carrot, sugar snap peas, flat cabbage, red onion pickle
Dressed with fish sauce, pushed peanuts, chilli, garlic, organic cider vinegar, sugar
Coriander & peanut garnish
Bo La Lot
Slow grown, free-range, grass fed rump steak from MacDuff Farm, sliced with lemongrass, sesame oil and garlic; wrapped with betel leaves
Slow grown beef rib broth with star anise, black cardamon, cloves, coriander seeds, bay, fennel seeds, burnt onion/ ginger. Rice noodles with Thai parsley, spring onion, coriander, black pepper, red chilli, lime
Japanese Cheesecake with Pandan Leaf/
All the chicken we cook is free range; all beef is grass fed and free range, all pork is free ranging on fields. If fish is used, it is sustainably caught on day boats. I have not yet sourced sustainable prawns but it is my next quest.
Some vegetables are organic but some aren’t because you can’t get them organic – e.g. Vietnamese herbs but they are washed really well. During the Spring and Summer months, most of the Vietnamese herbs we use are grown by my mother in her Dulwich garden.
Eggs used are all free range.
Please note that if you are vegetarian or have dietary requirements, then we will adapt accordingly.
“I had a fantastic Vietnamese meal last night at a cute hidden away supper club in East London thank you @loveleluu great job to you and the family and the dog. the sea bass Congee with kale and ginger wow , great noodles, amazing exciting shredded salads with lovely spicy vinegar and nut dressings and Saigon summer rolls to name but a few!!! Of the 9 healthy courses and I Had a good giggle with a few friendly faces you might know the loverly @elliegoulding bless ya heart her boy@idougahole good man and that filthy scallywag that we all love @dexfletch you remember baby face or spike in press gang …… Good times jamie xxx”
I also do Vietnamese cooking classes here
You can find my recipes in the Guardian and The Observer
You can get my debut cook book, My Vietnamese Kitchen on Amazon
If you would like to hire my space for your own supper club or food video/ stills shoot, click here
If you would like to attend a supper club please complete the form below. Tell me when you would like to attend and whose coming with you and if anyone has any allergies and a phone number. You can also tell me a bit about yourself, it would just be nice to know.