No. 01 · FeaturedFriday 8 May
Testing Journal Title
This is testing
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Proper Dinner Club · The Kitchen Notebook · Chiang MaiVol. MMXXVI11 notes on file
More notes10 entries
No. 02Friday 1 MayBy Sophia TranA 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 note- No. 03Friday 1 MayBy Lily — pastry
On bread
A three-day ferment, hand-shaped, baked at dawn. The story of our sourdough.
Read note - No. 04Friday 1 MayBy Chef Patrick
Why we cap membership
Hospitality scales differently than software. We protect the table by keeping it small.
Read note - No. 05Friday 1 MayBy Chef Patrick
The quiet luxury of leftovers
A members-only essay on portion sizing and what to do on a Tuesday at 11pm.
Read note - No. 06Friday 1 MayBy Aoi — sourcing
Sourcing around Chiang Mai
From Mae Rim greens to coastal seafood, the plates start in the same hills they always have.
Read note - No. 07Thursday 30 AprilBy Chef Patrick
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.
Read note - No. 08Saturday 25 AprilBy Chef Patrick
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.
Read note - No. 09Friday 24 AprilBy Lily — pastry
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.
Read note - No. 10Wednesday 22 AprilBy Lily — pastry
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.
Read note - No. 11Monday 20 AprilBy Aoi — sourcing
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.
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