Mint Condition SupperClub

Hey y'all! 🌿
It's been a long time, and hope you all have been well 🌿
We'll be serving up some food this Saturday with our friends from during their monthly DJ stream!

Excited to share this recipe with you that we've been R&D'ing.
Limited quantities available, so if you want one let us know!

Ps: will also be there doing a Bake Sale! 🍪

Thank You so much to all our Vegas friends and family who've ordered with us for the first couple of rounds! We're so honored to have shared our food and culture with you all. We'll be back after a couple weeks so we can R&D some new menu items, and pull some classics back from the recipe book. Stay tuned for updates on Facebook and Instagram for the updates when they drop, and until then, stay safe!!
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We appreciate everyone that supported us at our first Vegas Pop-up!
We're running it back this Sunday, orders are now open through Square.
Link is in the bio. 🌿

HINT: Try the Mint Condition pack for one of each item on the menu 🌿

Pickup SUNDAY 4/3 from 4-8pm in Mountains Edge 🌿

We're so grateful for all the support and encouragement thus far 💚

Maraming Salamat! 🙏🏾

**PICKUP SUNDAY 4/3 not 4/2**
We appreciate everyone that supported us at our first Vegas Pop-up!
We're running it back this Sunday, orders are now open through Square.
Order link is in the bio. 🌿
HINT: Try the Mint Condition pack for one of each item on the menu 🌿
We're so grateful for all the support and encouragement thus far 💚
Maraming Salamat! 🙏🏾

We are ready, Vegas!
Order Now through Square via our website, for pickup for Wednesday!

www.mintconditionsupper.club

~It is said that we as humans live many different lives during our lifetime, having experiences and circumstances shape our entire being. So after a few years of shaking and moving in this space, I feel the need to reintroduce myself!
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My name is Mark Pecson, I am the Chef & Owner of Mint Condition Supperclub! We've started doing dinner popups and events for the past 5 years, with a focus of bringing Filipino-American flavors to the community. My food that I've always wanted to cook serves as a paradox between gourmet New American / French restaurant plates and home-cooked Filipino dishes. Over the past 4 years, I've had many opportunities to collaborate with amazing chefs, teach the young chefs, and build great relationships within the industry. Not to mention, helping to open a handful of restaurant concepts, all the while putting energy into my own.
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MCSC has always moved with the purpose of pushing the creative envelope through different avenues of art, sitting down and sharing a meal with others at the table, and amplifying voices for 1st generation Asian-Americans like myself. And although the glitz and glamour of being a self-sustaining chef is enticing; the mental, physical, and emotional toll can be very rough at times.
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Maneuvering through the pandemic, Ive spent the time resting, recharging the batteries, learning many different cooking crafts and reframing what my vision for Mint Condition will be.
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I'm looking forward to sharing this vision of mine in Las Vegas now, where I first developed this passion for coking and food, in a city where a few great chefs held that space for me. Lots to be proud of, and lots to look forward to. My wish is to bring this newfound and refreshed energy and express it through my cooking style in hopes that the community will feel it!
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With that being said, be on the lookout for an announcement coming soon for some popups on the way!
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Just a little parting nugget of wisdom: It is Never to late in the game to reinvent yourself, and never too late to learn something new. Self-discovery is a lifetime journey.
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Maraming Salamat sa inyong lahat

🌿 Peach Mango "Pie" 🌿


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🌿 Pork Adobo 🌿

This dish I used a pineapple tepáche vinegar that I produced at the beginning of quarantine April 2019. Seeing the different stages of life, and now incorporating the final product in this dish was so mainey to me ~


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🌿 Palabok Dumpling 🌿

*secret menu addition* 🤫
Another reimagined dish from my kamayan dinner a few years ago.


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🌿 Pinakbet 🌿

An MCSC classic from day 1, reimagined.


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🌿 Pan De Sal-ad 🌿


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🌿ESSJ FAMILY MEAL🌿

A couple weeks ago, private dinner for a few close friends. Wanted to give them the full Mint Condition Supperclub experience, so we went all out. Details down to cocktail service, menu design, sequence of service, and some reimagined classic dishes I've done in the past.
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I love what I do, and am so glad to share it with the world. Cheers to continual inward growth and the pursuit of fulfillment. 💕


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Had the honor of catering a yacht party for birthday! 🛳️🌿 Such a dope experience! Glad to see our flavor getting picked up in different areas.
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We would love to bring Mint Condition Supperclub vibes to you! Please reach out if you have a dinner party to host, or an event that needs catering, and we can help curate an experience for y'all 🌿✨
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14 hr smoked brisket, laid to rest on a bed of black garlic butter, beer/vinegar mop solution, and preseasoned with an Adobo dry rub made with garlic, onion, salt, pepper, and vinegar powder.

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Mint Condition SupperClub updated their business hours.

Crispy Salmon Sinigang 🌿
Gotta have it with hot fresh rice.
Extra sour too!
Crispy Salmon skin and crispy arugula
(I tourneted the baby taro hidden under the fish🤪)

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Check out our fresh new website: www.mintconditionsupper.club and sign up for email updates about our next event!