$145.00 per head
Take a journey down the Mekong and learn to cook regional street food dishes from Hanoi to Ho Chi Min City.
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Bahn Xeo – Crepes with pork, prawns, sprouts and herbs
Chicken with Lemongrass, Five Spice & Chilli
Pomelo and Shrimp Salad with Tom Yum Dressing
Bolalot- Marinated Beef wrapped in betel leaf with nuoc nam
Class Includes - Tuition, recipes, lunch/dinner with regional wine, beer or softdrink
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