Shanghai Supper Club – Review by Fiona Reilly


Life on Nanchang Lu: Review by Fiona Reilly

We were recently honoured to be invited to cook at the prestigious Shanghai Supper Club, a dinner party event established by Camden Hauge to bring Shanghai’s foodies together for a secret dinner party once a month. In keeping with our passion to promote food from our homeland, the menu took on a distinct British theme with a twist on some of the UK’s classics including Ulster fry inspired canapés, a boiled ham terrine with homemade sweet piccalilli and garden greens, pies and spuds for mains and a dessert buffet featuring one off specialist items created specially for the evening.

A huge thanks to Fiona Reilly who wrote a heart warming article on the evening on her blog Life on Nanchang LuA copy of the article can be found below, including photos (Credited to Fiona Reilly).

Shanghai Supper Club

Take twenty or so random strangers, one mystery location, and a chef with the freedom to cook outside of their regular kitchen, and hey presto – Shanghai Supper Club. Conceived by Shanghai local Camden Hauge, the Shanghai Supper Club has been a resounding success since the minute it opened back in 2013.
Camden observed Shanghai’s obsession with food first hand and knew it was ripe for a supper club concept. There was a rapidly evolving food scene with new chefs arriving from all over the world, and a food-loving population hungry for novel experiences. 
With a menu and venue that changes every month, the real success of her venture has been in bringing together Shanghai’s food-lovers in one place, a situation ripe for new collaborations and exciting ideas.
I was lucky enough to have a seat at a Supper Club event last weekend, ending a week of near perfect weather – warm days edging into summer with cool nights. 
We met on the terrace of an old Shanghai house off Ferguson Lane, now belonging to Pudao Wines. The terrace was set with bouquets of English roses and strung with fairy lights.
Chef for the night was James Stockdale of The British Kitchen. James is a baker of renown, supplying delicious cakes, tarts, pastries and slices to some of Shanghai’s best cafes, whilst also working as an architect. He cooked us an inspiring British menu, starting with his take on the Ulster fry – vodka -infused vine tomatoes, mushrooms and eggs, and beans on toast.
Also on hand was Manuel from Summergate Wines who mixed tea-inspired cocktails to begin and end the evening.
James surprised us all on the night by announcing he had resigned from his job as an architect to work on The British Kitchen full-time. If dinner was any indication he should enjoy great success. James’ take on British ‘Boiled Ham’ was a delicate ham terrine with piccalilli (English style Indian pickles) and preserved apple; and ‘Pies and Spuds’ turned out to be homemade British spring lamb, pea and mint pies served with charred potato salad and slow-braised celery. Between courses we topped up our wines from the highly space-age enomatic wine dispensing machine downstairs, meaning you could try a glass or a taste of any of sixteen premium wines. Brilliant!
Great food and wine is always a catalyst for making new friends, all of whom were passionate about food. So inspiring to be in such wonderful company. But the best was yet to come – James had baked up a desert storm with a selection of traditional handmade British deserts, all with James’ signature twist – lemon and ginger curd tarts with passionfruit; salted dark belgian chocolate caramels; peanut brownies with Sichuan pepper; and a spiced pepper plum crumble tart.
Supper Club is like a dinner party with old friends you just haven’t seen in a long time, where your only job is to relax and enjoy the feast!
Shanghai Supper Club
Held monthly. When the next Supper Club is announced, register and wait to hear if you’ve nabbed a seat – if so you can bring along one guest.