The can't-stop-won't-stop team behind Shanghai Supperclub is throwing a huge, luxe Pacific Island dinner party this weekend in celebration of their third anniversary. Set in the leafy atrium of the Yuz Museum on the West Bund on Saturday 15, the evening is themed 'Tropicale', which means Fijian dancers, island beats and tropical cocktails shaken up by local drinks guru Daniel An of Taste Buds Cocktail Palace and Shrine. And for all of the best memories? A vintage 'postcard' photobooth.
To head up a kitchen team from Shanghai restaurant Bumbu, Shanghai Supperclub is flying in New Zealand chef Robert Oliver. The 50-odd-year-old chef first moved to Fiji with his family when he was 12, and after a life that led him around the world, eventually landed back in the region to write a cookbook on the local cuisine. Beating out Copenhagen heavyweight noma's title and The Essential New York Times Cookbook in a surprise upset, Me'a Kai: The Food and Flavors of the South Pacific won 'Best Cookbook in the World' in the Gourmand World Cookbook Awards 2010.
We asked Oliver to give us a quick-fire intro to Pacific cuisine and what to expect for Saturday's dinner.
What's the lowdown on the South Pacific's cuisine?
Indigenous Pacific cuisine is a superfood diet. It's based on coconuts (green, brown, coconut heart, coconut water, coconut oil, coconut cream) made in all sorts of awesome ways – with hot stones, for example; seaweeds and the vast array of fish and seafood so abundant here; loads of fresh tropical fruit (mangoes, pineapples, guavas) and complex carbohydrates (taro, breadfruit, cassava, yam, sweet potato); and a massive array of greens (river fern, taro leaf, pumpkin shoots).
What's your most memorable food experience in Fiji or Samoa?
The market in Suva, Fiji is truly a foodie's dream destination – full of laughter, language, gossip and endless amazing food. Not only is there amazing produce, there are also ladies who sell local specialties ready to go – vakalolo, purini, palusami – you've never heard of them! When you offer cultural food to someone, you're offering from the heart. Something magical happens. That moment when the vendor catches your eye with a smile to see if you like the dish – food creates a culture of kindness.
The most interesting dish you'll be serving on Saturday?
We are doing two raw fish dishes. Raw fish is synonymous with the region. We're doing a raw fish dish from Fiji called 'kokoda' which is dressed with spiced coconut cream and a dish from Samoa called 'poke' which is dressed with sesame, ginger, soy and topped with fresh grated coconut.
TROPICALE is on Saturday 15 at Yuz Museum. Tickets are priced 688RMB per person and must be booked in advance.
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