From Cambodia to Thailand to Burma – these curries will take you on a global culinary adventure. Learn to make classic curry pastes from scratch – we will make some traditional and not so traditional curries in this class.
Pan fried Barramundi with Yellow Curry Paste
Stir Fry Crispy Pork, Beans and Thai Basil with Pad Phrik King Curry Paste
Nyonya Chicken Curry with Rempah Paste and Fried eggs
Pickled Cucumber Relish
Spiced Coconut Rice with Coriander
$140 per head
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London