Bite Club No. IV – Birthday Special
Another year has flown by and we’re thrilled to announce the Bite Club Birthday Bash celebrating our fifth year! We’ve cooked up a divine street food ensemble, so we hope you’re just as hungry as we are and ready for some seriously big flavours at our beautiful Spreeside location. As usual there are no tickets and no entry fees, just bring your fine selves.
★ Food trucks and stalls ★ Whisky bar ★ Award-winning burgers ★ Cocktails ★ Southern-style fried chicken ★ Surprise DJ ★ Szechuan-style noodles ★ Thai BBQ ★ Hoppetosse dining boat ★ Craft beer ★ Wine bar ★ Free Admission ★
★ Bunsmobile: The big yellow truck (plus Victor the Jack Russell) will be serving up their classic cheeseburger with a Singleton BBQ sauce – freshly ground chuck, their custom buns and molten cheddar.
★ Feiner Herr: Rolling up in his converted Peugeot J7, Yannick, aka Feiner Herr, brings with him his modern twist on a venerated household and diner classic: the almighty pancake. Served in stacks with variations of sweet and savoury ingredients.
★ Jones ice cream: The little mint green Citroen truck is back, serving buttery cookies and ice creams like mojito, raspberry yoghurt & meringue puffs, chai latte and dark chocolate.
★ Pic Nic 34: Gianni will be grilling Arrosticini – a classic Abruzzo streetfood of mutton skewers and fresh-grilled piadinas filled with Sicilian cream cheese, pesto and Italian sausage.
★ Scotch Egg Club: Chef Fabio Haebel has taken it upon himself to introduce that most venerated of British pub snacks to the canon of Berlin’s street food favorites. He’ll be serving three varieties (Classic, Lamb & Veggie), each paired with a shot of Dewar’s scotch whisky.
★ Born Again Chicken: Berlin’s original waffle and fried chicken combo, served with crunchy micro greens and spicy-sour pickle. Simply delicious!
★ ChungKing Noodles: Chef Ash Lee and partner will be serving up a variety of mouth-numbingly delicious noodle dishes doused in rich broth and layered with flavorful condiments.
★ Chutnify: Authentic south Indian dosas (rice and lentil crepes) that are served with spicy strips of marinated pork and potato masala, or squeaky paneer cheese and marinated bell peppers.
★ Hello Good Pie: Our favourite Irish pie master returns with a classic filling of steak and Guinness or Beelitz spargel and white truffle.
★ Khao Taan: It was about time we get to indulge our cravings for seriously good pad thai! Rumored to make or break marriages, this most famous of Thai comfort foods combines all the best of spicy, sweet and sour in a sticky mix of chewy rice noodles and delicous condiments.
★ Khwan Isaan Thai BBQ: Aiming to show off Thailand’s lesser known dishes, and passionate about all things Isaan, the North East region. Think GaiYang chicken wings, caramilized grilled pork, green papaya salad and grilled corn.
★ Mama Shabz: Shabz brings her roots to her cooking with recipes passed down through her family’s generations. She’ll be showcasing her vegan potato & chilli pakoras and soya mince meat & peas samosas served with mint & coriander chutney and aubergine masala with basmati rice as a main.
★ Mogg: According to the New York Times food critic Pete Wells ‚only a handful of New York delis can match‘ this Mitte spot’s hefty pastrami on rye.
★ Son Kitchen: As beautiful as they are scrumptious, these boxes of bang up-to-date Korean classics have homemade and naturally invigorating Kimchee as their centrepiece. Introducing the Far-East Kimchee Taco; a blend of Kimchee, Korean Salsa, twice caramelized Bulgogi and a choice of two silky sauces.
★ Spice Spice Baby: A taste of the tropics, this sweet and spicy Jamaican Jerk chicken is marinated and slow smoked over thyme strewn coals. Think citrus, rum, cinammon & chilli and you’re almost there on the beach! Served with coconut rice & beans, fried plantain and a Jamaican rum infused gravy
★ Spooning: Channel your inner child with these delicious cups of raw cookie dough based on specially developed no-egg and no-backing powder recipes in a variety of mouth-watering flavours.