Thai
- Basic Thai 101-108
- Full day Thai theme
- Masster class 4 day s
- Thai cuinary encounter
Half day: 101: The Basic Thai workshop
This course is designed to introduce Thai cooking to all level who interest in Thai cooking. Great chance to cook popular Thai dishes ranging from Pad Thai to sticky rice.
Our 101 serires runs Mondays to Friday except Wednesday in the morning from 10:30 till 13:30.
Most three popular dishes from Thailand is bunched together in a half day cooking class. Great chance to have a snap shot of Thai popular cuisine
This Class available on every Mondays
Courses: THAI 101
Pad Thai
Tom Yum
Mango sticky rice.
Courses: THAI 102
Miang Kum,
Mongo Sticky rice
stir-fried chicken cashew nut
Thai cuisine offers wide array of snack between the meal. “Miagn Kum” ; Betel leave with complex dressings and classic accompaniments.
Stir-fried chicken with cashew nut
Courses: THAI 103
Stir-fried holy basil with minced pork
Issan style spicy soup with chicken
Up-cycling rice biscuit
Courses: THAI 104
Green curry with chicken
Fried fish with 3 flavours sauce
Courses: THAI 105
Thai beef salad
Classic red curry with pumpkin
Mango sticky rice
Courses: THAI 106
Penang Chicken
Thai Seafood Salad
Mango sticky rice
Courses: THAI 107 Plant-based
Tofu salad with Toasted rice
Galangal Based soup with grilled mushroom
Stir-fried long aubergine.
Courses: THAI 108
Galangal based soup with beef shank
Pork salad with Chili dressing (simple dressing)
Stir-fried greens
Full day: Thai theme
Thai Meal by regions and specific theme
This full day course are theme based either reginal or ceremonial food.
The course will be discussed on cultural and tradition of the meal we cook on.
5 to 6 dishes are demonstrated and cooked with Bo.lan style of lunch served half way to your cooking journey.
Courses run from 10:00 to 16:00
Professional Thai cooking class
4 -day Master Class
Immerse yourself in 4-day workshops & explore the world of Thai culinary
Start the 1st day with taste education;
Tasting different ingredients and seasonings used in Thai food from different regions, producing techniques. Comparing industrialized and artisan produced ones to see the differences.
Learn how to pound professionally with granite pestle and mortar for curries.
Variation of curry pastes and their application
Understand the Structure and dimension of Thai palate. Lead flavor, body and end flavor
Season different salad dressings for different purpose
And enjoy wok-session with flame & flavors… With the bonus of Thai soup.
Class are done in dual language: Thai & English