I’m not sure who had more fun at the first Si Fang Cai (Secret Supper) – me or the guests. The menu was based (mostly) on Asian hawker food – or “street” food.

The weather cooperated, allowing for drinks and cooking outdoors, before moving inside for an intimate dinner peppered with great conversation.

Hawker Menu

Cocktail
Basil Watermelon Caiparinha *

1st Course
Bulgogi Wan-ja with Tamarind Ssamjang (Korea)
Butabara Kushiyaki – Shio & Tare (Japan)
Xinjiang Chuanr (China)

2nd Course
Dan Dan Mein (China)

3rd Course
Gado Gado (Indonesia)

4th Course
Gang Ga-ree (Thailand)

Dessert
Turon w/Macapuno Fozen Custard (Philippines)

Beverages
Cha Yen (Thailand)

Beer
Tsingtao (China)
Chang, Singha (Thailand)
Kingfisher (India)
Kierin (Japan)

* The basil-watermelon caipirinha is from No Recipes.

Not long ago, I was chatting with Spencer from Black Tie BBQ about their “Secret Suppers“. (Side note, if you’re on Twitter, you need to be following @BlakeTieBBQ – Spencer is a master of the “right” way to use social media). Somehow, the conversation ended with Spencer convincing me that I, in fact, needed to conduct my own Secret Supper. Shortly thereafter, he announced it to the world on Twitter. I was committed – my own si fang cai…

Si Fang Cai will be an attempt to recreate some of that experience that I had in Hong Kong, but in my own way, and to share it with others.

The level of interest has been surprising – so much so that it would be hard to get that level of intimacy right out of the gate. The first event filled before I could even publicize the date. But don’t worry – a repeat will be happening soon (think early August – wink, wink). Details will be posted here and on Twitter soon (as well as photos from the first event)!