Cooking is more than just a hobby for us—it’s a shared love language, a source of joy that brings everyone together. Our passion for exploring different cultures through their cuisine took us on a delightful culinary journey during our time in Thailand. Driven by our love for Thai food, we decided to go all-in, even taking two Thai cooking classes to deepen our understanding of the cuisine, learn new techniques, and discover authentic Thai ingredients. It became a highlight among our top 5 favourite things in Thailand, and the experience has left us eager to recreate the magic at home since finding good Thai restaurants back home is a bit of a challenge.
When it came to choosing the cooking classes, we didn’t have a strict agenda, just a craving for learning and cooking as much as possible. In Bangkok, a TikTok discovery led us to May Kaidee’s Thai Vegetarian and Vegan Cooking School. What sealed the deal was the promise of a variety of dishes. Meanwhile, in Chiang Mai, Grandma’s Home Cooking School drew us in not just for the cooking but for the added farm visit, giving us insights into Thai farming practices and access to regional ingredients. Despite some overlap in recipes, both classes left us smiling and full.
The cooking class experience itself was a four-hour blend of cooking, laughter, and feasting—a perfect timeframe allowing us to explore the vibrant cities while enjoying the culinary adventure. May Kaidee’s class in Bangkok had an intimate setting, with a short stroll leading us to a charming restaurant adorned with greenery and a refreshing breeze. A semi-private class became an unexpected blessing, allowing us to learn more as we watched the other family’s tofu-making process. The extensive menu included Tom Yum and green chilli paste, Tom Kha and Pad Thai, Massaman and Green Thai curry, spring rolls, green papaya salad, and black sticky rice with mango. The amount of food left us full for hours, and the take-home recipe book promised future kitchen experiments.
Grandma’s Home Cooking School in Chiang Mai presented a different but equally wonderful experience. With a 30-minute ride from our hotel to the farm, where picturesque cooking huts and dining stations awaited us. Each participant could choose their dishes, and during ingredient prep, we explored the farm, discovering the nuances of local ingredients like lemongrass, Thai ginger, chilli, and kefir leaves. An unexpected highlight was the encounter with chickens who love Thai chilli. Our cooking repertoire included chilli paste, Pad Thai, Tom Ka Kai, Tom Yum, Nam Pik Khao Soi, and Mango with Coconut Sticky Rice. Opting for dishes different from Kodi allowed us to taste a wide variety. We left with a digital recipe book and tones of photos.
Reflecting on the takeaways, we realized our glass cooktop was limiting our Thai cooking potential, prompting us to consider investing in a dedicated wok burner. Thai dishes, we discovered, are often best for solo or duo dining, fitting perfectly into our cooking routine. A pro tip for Pad Thai—egg in before noodles, and no need to fully cook those noodles, just a soak in cold water does the trick. May Kaidee also enlightened us on chilli paste, demonstrating how a blender can expedite the process, and we’re excited to make larger batches to keep in our freezer.
With easy access to Asian markets back home, we’re buzzing with excitement to share the vibrant flavours of Thai cuisine with friends and family. Until our next culinary adventure, happy cooking!
