Thai
- Basic Thai 101-108
- Full day Thai theme
- Master class 3 days
- Thai culinary encounter
Half day: Thai 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 series runs on Wednesday in the morning from 10:30 to 13:30.
The three most popular dishes from Thailand are bunched together in a half-day cooking class. Great chance to have a snapshot of Thai popular cuisine
This Class is available every Wednesday
Courses: THAI 101
Pad Thai
Spicy soup (Tom Yum)
Mango sticky rice
Courses: THAI 102
Miang Kum,
Mongo Sticky rice
Stir-fried chicken cashew nuts
Thai cuisine offers a wide array of snacks enjoyed between meals. ‘Miang Kum’ features betel leaves filled with a complex dressing and classic accompaniments.
Courses: THAI 103
Stir-fried Holy Basil with Minced Pork
Isaan-Style Spicy Chicken Soup (Tom Saap)
Upcycled Rice Biscuit (Khao Tuu)
Courses: THAI 104
Green curry with chicken (Gaeng Kiew Waan Gai)
Fried fish with 3 flavours sauce (Pla Tod Sam Rods)
Papaya Salad (Som Tum)
Courses: THAI 105
Thai beef salad
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 vegetable
Full day: Thai theme
Thai Meal by regions and specific theme
This full-day course is based on either regional or ceremonial food.
The course will discuss the cultural and traditional aspects of the meal we cook.
5 to 6 dishes are demonstrated and cooked with Bo.lan style of lunch served half way to your cooking journey.
Schedule:
Classes run from 10:00 AM to approximately 4:00 PM and include lunch.
Instruction is conducted in both Thai and English.
3-Day Master Class
Join us for an immersive 3-day culinary journey into the heart of Thai cuisine.
Day 1 – Thai Curries
Begin with the foundations of Thai curry making. Learn professional pounding techniques using a granite mortar and pestle, and explore the variations and uses of red curry paste. The class includes a demonstration and tasting of four types of red curry.
Participants will make their own red and green curry pastes while learning the art of cracking coconut cream, building flavor structure, and balancing proteins with vegetables. Key techniques include precise pounding, proper curry preparation, and mastering essential Thai curry elements.
Day 2 – Thai Salad Dressings & Relishes
Discover the diversity of Thai salad dressings, categorized by technique and key ingredients. You’ll prepare four types of dressings while gaining an understanding of Thai salad composition and flavor profiles.
This session also features one of Thailand’s most iconic dishes: shrimp paste relish (nam phrik gapi). Explore its role in Thai cuisine and learn to create variations of this flavorful condiment.
Day 3 – Wok-Fried Dishes & Soups
Dive into the world of Thai soups—beyond the familiar Tom Yum and Tom Kha. Learn about velvety coconut-based soups and sharper, herb-forward varieties. We’ll explore the aromatic herb applications and the flavor dimensions that make Thai soups so distinctive: lead flavor, body, and finish.
Participants will also enjoy hands-on wok-frying practice, using high heat and authentic woks. Discover the curry pastes that shape stir-fried dishes and master the art of heat control and technique essential to Thai wok cooking.
Schedule:
Classes run from 10:30 AM to approximately 4:30 PM and include lunch.
Instruction is conducted in both Thai and English.