Evening Cooking Class in Ancient Town with Red Bridge
Hal yang disukai tamu
- Suasana tepi sungai yang menawan
- Instruktur yang menarik dan berpengetahuan luas.
- Memenuhi kebutuhan diet.
- Memasak langsung dengan hasil yang lezat.
Para tamu mengatakan kelas memasak ini berlangsung di lokasi tepi sungai yang indah, terasa santai dan terorganisir dengan baik, dan instruktur dipuji karena penjelasannya yang jelas, humoris, dan penuh semangat tentang masakan. Para peserta menghargai pendekatan praktik langsung yang memungkinkan mereka menyiapkan berbagai hidangan, sementara tim penyelenggara dengan mudah beradaptasi dengan kebutuhan vegetarian, vegan, dan alergi. Bahan-bahan segar dan otentik membuat hidangan menjadi lezat dan berkesan.
Apa yang Diharapkan
Our evening class (6pm to 8pm) is an interesting and fun way to learn about the local cuisine. Together we prepare 3 dishes before sitting down for dinner (included in the price) to enjoy our efforts.
Your chef will introduce you to the local ingredients, take you through the preparation, and explain the Hoi An style of cooking. Then it is your turn to chop, grate, crush, slice, roll and cook the ingredients into a delicious meal.
Your 5-course dinner also includes 2 additional Hoi An specialties - White Rose and Fried Wanton. These secret recipes are made by only 1 family in Hoi An, and are included in the meal, but are not part of the cooking class.
Menu
- Spring Rolls Hoi An Style
- Hoi An Beef Salad in a Bamboo Basket
- Grilled Fish in Banana Leaf
- White Rose
- Fried Wanton
Vegetarians are provided with replacement ingredients.
Jadwalkan
- 5:50 pm: Meet at Hai Cafe with welcome drink
- 6:00 pm: Start of cooking class
- 7:15 pm: Have dinner at Hai Cafe
- 8:00 pm: End of the class
Titik Pertemuan
Hai Cafe Restaurant- 2 entrances @ 98 Nguyen Thai Hoc Street / 111 Tran Phu Street Hoi An, VietnamTermasuk Sorotan
Informasi Tambahan
Konfirmasi
Anda akan menerima konfirmasi pemesanan dalam waktu 24 jam.
Pembatalan gratis
Full refunds will be issued for cancellations made at least 48 hours prior to the activity.
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