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splidu

@splidu

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Connecting lovers of unique dining experiences for unparalleled memories. Making life endlessly delicious!
Get the app, easiest way to supper.

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ever thought about starting your own supper club? 👀✨

we asked some of our chefs to share the advise they wish they had when they started. from years of experience, plenty of lessons, and lots of unforgettable tables… here are their tips to help you tsk that first step! 🍽️✨ by @splidu

Uncover the mystery behind supper clubs with splidu! 🍽️✨ Dive into an underground dining experience through whispered invitations 🤫 and enjoy one of our chefs’ curated menus in a secret location of their choice!

If you needed a sign to try out something new this year, this is it!

Download the app, best way to supper!

Upcoming supper calendar 🗓️ via the link in bio☝🏻 by @splidu

What is Underground Dining?

#UndergroundDining, sometimes known as a #SupperClub, is a social dining setup operated out of a #secret location (in many instances, a chefs humble home).

For #chefs and aspiring #culinaries, it offers them the chance to test out #recipes and hone their skills, all while sharing their #passion with paying customers. For guests, the allure is all about being an insider and experiencing a modern-day #speakeasy. Where else will you get to meet people from different walks of life in an #intimate and curated #dining set-up?

It can feel "uncomfortable" however, for all those who have been to an undergrond dining experience, they've never looked back! When are you planning to attend your first #UD experience?? Check them out by downloading the @splidu app on the App and Play store! by @splidu

seven courses, seven chapters, one very personal table.

at robz’ chef’s table, chef robin turns memories from southern germany, his years in european kitchens and his love of asian flavours into a menu of “impressions” that tell his story course by course.

expect familiar german dishes reworked through a completely different lens, from maultasche and onion tart to beef tartare and homemade pretzel, all with robin’s signature asian influence.

🗓️ Upcoming dates:
- November 5, 6, 7

Link to book in bio ☝🏻 by @splidu

extra, extra read all about it 🗞️

november’s chef of the month is chef kumi, the japanese culinary instructor behind tokyo bake house.

after nearly a decade in hospitality across asia, kumi found her way back to the kitchen, bringing together her japanese roots, love of home cooking and fascination with sourdough fermentation. her workshops go beyond baking, they’re about learning, sharing food, exchanging stories and creating a little community around the table.

check your inbox for her full interview and get to know the story behind tokyo bake house.

🗓️ Upcoming dates:
- November 7*, 21**
- December 12, 27

*1 seat left
**join waitlist

Link to book in bio ☝🏻 by @splidu

say hello to chefs starry & xini, the duo behind five spice.

what began as a love letter from two chinese mothers to their third-culture kids has grown into a supper club rooted in authentic chinese hospitality, home cooking and the stories behind the food.

their first table with us, the passage of time 寻味, traces the journeys of ancient traders and migrants, exploring how ingredients travelled into china, adapted to local soils and became part of the regional cuisines we know today.

expect a dinner that follows the rhythm of a traditional chinese feast, thoughtful, narrative-led, and definitely not your usual restaurant menu.

🗓️ Upcoming dates:
- November 30
- December 1

Link to book in bio ☝🏻 by @splidu

you know you’re a chef when… 👀

we asked our chefs to finish the sentence, and the answers were a little too accurate

consider this your unofficial chef starter pack. by @splidu

from palestine, and back to palestine.

chef tala’s latest three homes ago menu is a second chapter dedicated entirely to palestinian food, looking beyond the dishes we know best and into the quieter recipes, ingredients and traditions carried through homes, fields and generations.

inspired by october’s olive harvest, familiar flavours take on new forms while staying rooted in where they came from.

a menu about memory, land, and the food we carry with us.

🗓️ Upcoming dates:
- October 28*
- November 11, 18, 20

*2 seats left!

Link to book in bio ☝🏻 by @splidu

one night. six courses. six questions. and no idea what’s coming to the table next

for halloween, chef kuv steps out of the kitchen and into the circle for a rare edition of kuvisine, hosting the table himself as each mystery course arrives unannounced, guided only by a question.

come in character, answer as the soul you arrive as, and expect a menu built entirely on instinct.

what chef kuv cooks, only the table will know.

🗓️ Upcoming dates:
- October 30*, 31**
*2 seats left
**join waitlist

Link to book in bio ☝🏻 by @splidu

a little taste of chettinad with chef sarada

chef sarada’s cooking is rooted in the home kitchens, passed-down recipes and regional traditions of south india, the kind of food you don’t always find on a restaurant menu.

for this intimate evening, she brings the flavours and spirit of chettinad to the table in her own playful way, keeping the menu under wraps until you arrive.

bold spices, layered flavours and plenty of storytelling along the way.

🗓️ Upcoming dates:
- November 13

Link to book in bio ☝🏻 by @splidu

a little glimpse of what happens around robz’ chef’s table

seven courses, german roots, asian influences, and a menu built around the moments that shaped chef robin along the way.

if this made you hungry, good news, the next tables are already coming

🗓️ Upcoming dates:
- October 23*, 24
- November 5, 6, 7

*join waitlist

Link to book in bio ☝🏻 by @splidu

say hello to chef rohita, the mind behind t3: the tailwind table

from flying long-haul routes as a commercial pilot to wandering markets around the world, hosting dinner parties and eventually trading the cockpit for culinary school, rohita’s relationship with food has always been shaped by movement, curiosity and connection.

the tailwind table brings that story home to dubai, intimate dinner built around food, conversation and the idea that strangers can leave the table a little more connected than they arrived.

first up, the mycelium network, a five-course menu inspired by rohita’s first professional kitchen, her mentor chef bryan kaywork, and their shared love of mushrooms, sustainability and simple flavours that shine.

🗓️ Upcoming dates:
- October 30
- November 13

Link to book in bio ☝🏻 by @splidu