Home Style Cooking Class with an Experienced Chef
旅客喜愛的地方
- Cozy home kitchen setting
- Friendly, knowledgeable instructor
- Hands‑on cooking with fresh market ingredients
- Authentic Thai dishes, vegan options
Guests say the class takes place in a comfortable home kitchen near a market, creating a relaxed, authentic atmosphere. The host is praised for deep knowledge, friendly humor, clear English, and patient guidance, making beginners feel at ease. Participants enjoy hands‑on preparation of multiple Thai dishes—from soups to curries and desserts—using fresh market ingredients, with vegan adaptations available. Detailed recipe notes and photos are provided afterward, reinforcing the cultural and culinary learning.
體驗內容
Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand
The art of vegetable carving is thought to have originated in the Sukhothai Kingdom nearly 700 years ago Thai cuisine is more accurately described as five regional cuisines, corresponding to the five main regions of Thailand:
- Bangkok cuisine of the Bangkok metropolitan area, with Teochew and Portuguese influences.
- Central Thai cuisine of the flat and wet central rice-growing plains, site of the former Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Siamese in the area.
- Isan or northeastern Thai cuisine of the more arid Khorat Plateau, similar in culture to Laos and also influenced by Khmer cuisine.
- Northern Thai cuisine of the cooler valleys and forested mountains of the Thai highlands, once ruled by the former Lanna Kingdom and home of Lannaese, the majority of northern Thailand.
- Southern Thai cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many islands and including the ethnic Malay, former Sultanate of Pattani in the deep south. Some food base on Hainanese and Cantonese influence.
菜單
Monday
- Sour & spicy shrimp soup (tom yam kung)
- Stir-fried rice noodle with shrimp (pad thai)
- Green curry with chicken (kaeng kieow wan kai)
- Mango sticky rice (khao niao mamuang)
Tuesday
- Chicken and galangal in coconut milk soup (tom kha kai)
- Stir-fried noodle with black soy sauce (phad see ew )
- Red curry with chicken (kaeng phet)
- Banana in coconut milk
Wednesday
- Sour & spicy shrimp soup (tom yam kung)
- Stir-fried rice with shrimp (khao phad kung)
- Yellow curry chicken (kaeng kralee kai)
- mango sticky rice (khao niao mamuang)
Thursday
- Sour & spicy shrimp soup (tom yam kung)
- Stir-fried rice noodle with shrimp (phad thai)
- Chicken mussaman curry (kaeng mussaman kai)
- Banana in coconut milk
Friday
- Sour & spicy shrimp soup (tom yam kung)
- Stir-fried rice noodle with shrimp (phad thai)
- Green curry with chicken (kaeng kieow wan kai)
- Mango sticky rice (khao niao mamuang)
Saturday
- Chicken and galangal in coconut milk soup (tom kha kai)
- Stir-fried noodle with black soy sauce (phad see ew )
- Red curry with chicken (kaeng phet)
- Banana in coconut milk
Sunday
- Sour & spicy shrimp soup (tom yam kung)
- Stir-fried rice with shrimp (khao phad kung)
- Yellow curry chicken (kaeng kralee kai)
- mango sticky rice (khao niao mamuang)
* Your request is our concern, please contact us for vegetarian option. Tea and coffee are also available.
時間表
Afternoon Session
- 1:30 pm: Pickup at meeting point at exit 4, Thailand Cultural MRT Station.
- 1:45 pm: Learn about rice types and how to cook rice and glutinous rice. How to make coconut milk.
- 3:50 pm: Start cooking and eat until all 4 menus.
- 5:30 pm: End of the class.
集合地點
Meeting point Afternoon class: Subway (MRT) Thailand Cultural Center Station Exit 4
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確認
你將在 24 小時內收到預訂確認。
免費取消
Full refunds will be issued for cancellations made at least 48 hours prior to the activity.
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