No. 01 · FeaturedFriday 1 May
A Feast of Friendship: Dinner Club’s Spring Gathering
An intimate evening of shared dishes, laughter, and culinary creativity at Dinner Club’s latest gathering.
Read by Sophia Tran
Proper Dinner Club · The Kitchen Notebook · Chiang MaiVol. MMXXVI10 notes on file
Journal · open chapter
Notes from the kitchen.
More notes09 entries
No. 02Friday 1 May
Sourcing around Chiang Mai
From Mae Rim greens to coastal seafood, the plates start in the same hills they always have.
By Aoi — sourcing
No. 03Friday 1 May
Why we cap membership
Hospitality scales differently than software. We protect the table by keeping it small.
By Chef Patrick
No. 04Friday 1 May
On bread
A three-day ferment, hand-shaped, baked at dawn. The story of our sourdough.
By Lily — pastry
No. 05Friday 1 May
The quiet luxury of leftovers
A members-only essay on portion sizing and what to do on a Tuesday at 11pm.
By Chef Patrick
No. 06Thursday 30 April
A Tuesday at the pass: ten minutes before service
The reserve tier is busy by 7 — but the calm before tells you everything about a kitchen.
By Chef Patrick
No. 07Saturday 25 April
Chef's Reserve: the menu we make for ourselves
Wagyu bavette, butter-poached lobster, oysters with mignonette. The reserve tier exists because some things should not be ordinary.
By Chef Patrick
No. 08Friday 24 April
Behind the pastry kitchen: what you never see
The pastry section runs a separate clock from the rest of the kitchen. It starts earlier, ends later, and leaves the cleanest section.
By Lily — pastry
No. 09Wednesday 22 April
Why our sourdough takes three days
A long cold ferment, a hot stone floor, and a score that opens like a book. The method behind the loaf.
By Lily — pastry
No. 10Monday 20 April
Up the road at dawn: sourcing from the farms
Sixty percent of what lands on your plate this week was still in the ground on Tuesday. A morning with our growers.
By Aoi — sourcing