Eat till it hurts

A LOVE LANGUAGE

An intimate test kitchen supper club where I teach myself new tricks, explore new recipes, and invite my closest pals to be my harshest critics.

If you know me, the kitchen has been my safe haven since I was a child. I never went to culinary school and probably never will, so this project is my way of continuing to hone my craft, experiment, and stay curious.

The format is the way I like to eat.

In the Philippines, where I grew up, every gathering is practically a feast. Food sits at the centre of the table while everyone indulges, sharing the latest chismis (gossip) in town. It’s not a good party if you leave without your tummy hurting, often with leftovers packed up to take home.

This supper club embraces that spirit.

Hosted around an intimate private table, each meal is built around mini feasts rather than structured tasting courses, with dishes served communally and meant to be shared.

The experience

Thoughtful and intentional, but never stuffy. This is not a tasting menu or a pretend restaurant. It’s a generous table designed for indulgence.

Since this is a test kitchen, some meals will be incredible while others might just be okay. That’s part of the experience. We’ll discover them together.

The menu format

Each seating is built around a theme, which is announced ahead of time. The full menu remains a surprise until guests sit down at the table.

There is no set number of dishes. The menu changes depending on the theme and what inspires the cooking that week.

No substitutions or modifications. Only allergies will be accommodated.

How it works

This is a private, invite-only dinner hosted in our home.

Each supper club has six guest seats plus the hosts.

$30 per seat | BYOB

Upcoming dates are listed below. You can also join the mailing list to receive invitations to future dinners.

My food philosophy

Eat till it hurts is guided by a deep respect for tradition.

If you scroll through my saved recipes, you’ll notice a pattern. Most of the influencers I follow are twice my age, and that’s not an accident. I believe the original influencers were our ancestors: the nonas, nanas, lolas, and grandmas who cooked by feel, memory, and instinct.

My cooking is always rooted in traditional techniques. I don’t believe every dish needs to be modernized. Sometimes the original version is already perfect.

When I do make tweaks, they’re subtle and intentional. A little more acid. A seasonal ingredient. A small twist that reflects my current palate.

The goal is respect, not reinvention.

Upcoming dates

APRIL 18

A love letter to the Philippines

Filipino food isn’t always known for refinement. What happens when I apply techniques from other cuisines to bring Filipino classics to life?

LEARN MORE

MAY 9

Plat du jour

Filipino food isn’t always known for refinement. What happens when I apply techniques from other cuisines to bring Filipino classics to life?

LEARN MORE

Day Two

Set Intentions & Reflect

Together, we pause to consider our goals, hopes, and direction. This is about aligning with ourselves and with the journey ahead. This is a chance to reconnect with what brought you here—your questions, your hopes, your turning points—and consider how they’ve shifted or deepened.

Check-In

9:00 – 9:30am

Group Activity

11:00am

Lunch Break

12:30pm

Creative Workshop

2:00pm

Dinner

6:30pm

Day Three

Look Forward & Wrap Up

We explore the possibilities beyond this moment, making space for growth, action, and forward momentum. As we end our time together, we honor the experience, the growth, and the connections made along the way.

Check-In