Learn how to cook some of the most delicious Thai dishes ever created! Choose from five different and varied menus.
The master classes are designed for people who are passionate about Thai food and want to learn more than what is usually offered in a Thai cooking course. The menus have been specially designed to cater to professional chefs whilst still being accessible to food lovers who already have some knowledge of Thai cooking. And don’t worry, vegetarian options are available for all dishes.
Classes are from 4:00 p.m. – 8:00 p.m.
Minimum 2 people.
|1 MASTER'S COURSE||3,000 THB|
|2 MASTER'S COURSES||5,750 THB|
|3 MASTER'S COURSES||8,500 THB|
|4 MASTER'S COURSES||11,250 THB|
|5 MASTER'S COURSES||14,400 THB|
***Prices are per person (2 people minimum)
If you are wanting to attend the Masters and you are one person, Please contact us to see if other’s will be attending and we can fit you into one of our classes.
Lemon grass sticks with minced chicken, prawns and pork.
GAENG SOM PLAA
Sour soup with snake-headed fish.
YAM HUA PLEE
Banana flower salad.
GAENG BOOM BAI
Boombai curry with pork.
Prawns with tamarind sauce.
GAENG LIANG GOONG
Mixed vegetable soup with prawns.
GAENG PAA MOO
Jungle curry pork (curry without coconut milk).
PLAA CHON NEUNG MAANOW
Steamed snake head fish with a chilli and lime sauce.
PHOD GOONG KAP NOR MAI FARANG
Stir-fried prawns with asparagus.
Spicy beef salad Thai Style.
KHAO SOI GAI
Chiang Mai noodle soup with chicken.
GAENG HANG LAY MOO
Chiang Mai curry with pork.
YAM GIN GAI
Spicy chicken soup northern style.
NAM PRIK ONG
Minced pork northern style.
Crispy eggplant salad.
Minced chicken, pork and prawns served on a bed of pineapple and orange.
SAENG WAA GOONG
Barbecued prawns with a kaffir lime dressing.
Mixed seafood soup with holly basil.
PHAD PHET MOO
Stir-fried pork with red curry paste and green peppercorns.
YAM MAKUA YAAW
Spicy long eggplant salad.
GAENG JUUT DTAENG KWAA
Clear soup with cucumber stuffing.
SEAKHRONG MOO TORT GRATIEM PRIK THAI
Pork spare ribs with crispy garlic and pepper.
Chef's special salad.
CHU CHEE PLAA
Deep-fried fish with a red curry sauce.
Palm sugar, ginger and grated coconut served in pepper leaves.