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Iron Wok

600฿

Cooking with a wok gives a few advantages because of its rounded shape: food is heated evenly and thereby decreases cooking time and only a small amount of oil is needed compared to a skillet. The result is healthier food, retaining vitamins and less fat.

The one-handled wok is ideal for stir-frying and this 13" size is a good all-purpose size suitable for Thai dishes like Pad Thai.

600฿

Brass Wok 13"

2,200฿

Perhaps the most important cooking tool in the Thai and Asian kitchen is the wok, because of its versatility. Woks distribute heat evenly and are excellent for stir frying, steaming and boiling. There are a variety of woks available on the market, including the carbon steel wok and the brass wok. The steel wok is the workhorse of the Asian kitchen and is used on an every day basis mainly for stir-frying.

2,200฿

Brass Wok 12"

1,800฿

Perhaps the most important cooking tool in the Thai and Asian kitchen is the wok, because of its versatility. Woks distribute heat evenly and are excellent for stir frying, steaming and boiling. There are a variety of woks available on the market, including the carbon steel wok and the brass wok. The steel wok is the workhorse of the Asian kitchen and is used on an every day basis mainly for stir-frying.

1,800฿

Our courses are personally instructed by:

Our courses are personally instructed by*:

Chef Sompon Nabnian
Master Chef
Over 17 years of Experience

  • Thailand's Internationally Renowed TV Chef
  • Featured on BBC's "Holiday Program"
  • Presented: 12 Part Cooking Program for UKTV "The Thai Way"
  • Author of "A Passion for Thai Cooking" and "Thai Home Cooking"
  • Presented: "Cooking Thai with Passion" 60 Minute Video
  • Opened the First Cooking School in Chaing Mai

*Or instructed by English-speaking instructors who have beed trained by Chef Sompon

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