Thanks to all who came out to the Vietnamese Hot Pot-Style Dinner hosted by BA Supper Club! The evening began with tunes by DJ Vina and amazing cocktails created by Kenneth Vanhooser. Our favorite was the Huong River, created with infused smoked oolong gin and chrysanthemum clementine foam. Yum! Dinner followed, with a special performance by Paul Gregg of Bencoolen. The first course was a rice paper salad which guests mixed themselves in a bag using fresh ingredients, followed by sticky rice dumplings, and the main course, Vietnamese hot-pot with a beer and vinegar broth. The evening concluded with a Vietnamese coconut milk medley for desert. Our hearts and bellies were full by the end of the evening!
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Photos: Heidi Lee