As Dubai’s first supper club makes its way from Milan to The Maine Oyster Bar and Grill, Chef Stefano Ratti spills the beans on this unique dining experience.
What is Ma’ Hidden Kitchen?
Ma’ Hidden Kitchen is a supper club based in Milan that takes place at the founders Lele and Melissa’s loft. After years of dinners at home with their loves ones, they decided it was not enough to share their passion for food with only a few close friends and opened their kitchen to the public.
What is the idea behind this supper club?
Ma’ Hidden Kitchen Supper Club is not a restaurant but a shared experience at a secret location in one of the trendiest neighbourhoods of Milan. The Supper Club is much more than just a common table, it’s a feast of people and food. The idea is to make guests comfortable in a relaxing environment to socialise and meet new friends who share the same interests.
Why is the concept of a Supper Club popular?
With the current economy, dining out is becoming expensive and the supper club gives consumers a platform to enjoy high-end restaurant quality food for a reasonable price. Not only does the supper club offer a foodie experience like no other, it gives people a chance to interact with other humans and take it back to basics. In a world full of technology we rarely get the chance to meet people and have natural conversation, the supper club gives this opportunity.
Why are you bringing it to Dubai?
Ma’ Hidden Kitchen was approached by The Italian Way to come to Dubai and spread the word about the supper club concept and we jumped on the opportunity. Dubai has always fascinated us in terms of the culture and it will be a great way to show the people of Dubai what we do.
What can guests expect when dining at your supper club?
Supper club events last for several hours, with about 15 minutes between courses. Each dish has been designed to be enjoyed over conversation so nothing is too big or heavy. The Dubai menu is based on Italian classic recipes with an international twist. Entrees are a strong throwback to the popular everyday tradition in Italy, redesigned in a contemporary way. I’ll present pasta as a snack, a form that the guests would have never tasted before. One of the main dishes is a risotto in which I propose an uncommon match with fish and cheese, playing with an unusual colour palette that goes from white to green.
