Tasting Thailand Cooking Class 2026
Highlights
- Savour slow-cooked aromatic duck infused with cinnamon and star anise, creating a melt-in-your-mouth experience.
- Master homemade red curry paste in class, ensuring authentic flavours without the jarred shortcuts.
- Wrap sautéed prawns in betel leaves for a fresh, zesty starter that impresses every guest.
- Enjoy mango sorbet as a refreshing finale, perfectly balancing the rich Thai flavours throughout your meal.
Taste your way around Thailand at Sticky Rice Cooking School while learning how to prepare slow-cooked aromatic duck, discover why betel leaves make an easy yet wow-factor Thai starter, and master everyone’s favourite – crispy pork belly with homemade pounded red curry paste (no jars here!).
Menu
Sautéed prawns with roasted peanuts wrapped in betel leaves with a coconut and shrimp paste dressing.
Twice-cooked tamarind pork belly with green paw paw and apple slaw.
Stir-fried beef with Kaffir lime and Thai eggplant – using a handmade red curry paste (made in-class) to create a fragrant Thai beef stir fry enhanced with kaffir lime.
Braised master stock duck – meltingly tender duck infused with cinnamon, star anise, and mandarin.
Mango Sorbet
Images and Video
Dates & times
- Next occurrence: reoccurring
Features
Tags
Disabled access available, contact operator for details.