On 28 August, the cliff-tops of Karma Kandara traded sunset cocktails for flour-dusted hands as Karma Secret Supper Club edition no. 19 durum-rolls into life!
Hosted by Global Executive Chef Joseph Antonishek, the evening takes its cue from Al Dente As F*CK – the cult cookbook by Italian duo Bruna & Emanuele, born during lockdown in the Netherlands when homesick instinct met necessity. What began as survival pasta became a manifesto for doing things properly.
The night opens in Sarang Lounge with Venetian wines and cicchetti – small, punchy bites designed for conversation – before Antonishek leads a live pasta demonstration. Guests roll dough, pinch fagottini, stuff anolini: tactile, rhythmic, faintly meditative.
Then it’s down to di Mare for a five-course degustation that traverses Italy by way of Bali. Expect black chicken anolini in restorative brodo bone brother; buttery “carbonara-adjacent” tagliolini served with house smoked tempeh “bacon” and Sardinian fregula with batik clams and calabrian pork sausage and a pasta version of Shish Barak – ravioli stuffed with spiced lamb and served with a tangy yoghurt dill sauce. Hazelnut mascarpone semifreddo closes the curtain in creamy style.
Food only or with wine pairings, either way, this is pasta with intent. Twenty seats. Come hungry.
