5/5 Justin G. 1 year ago on Google
We
seek
out
authentic
experiences
when
we
travel
that
really
offer
a
feel
of
the
places
we
visit.
We
had
trouble
finding
a
school
in
Krabi
Province
that
actually
taught
southern
Thai
cooking.
Chef
Ya
and
her
team
customized
a
special
day
of
southern
Thai
cooking
for
us.
Distinct
from
the
pad
thai,
spring
rolls,
and
mango
sticky
rice
offered
in
every
cooking
class
in
the
country
no
matter
the
region,
Chef
Ya
taught
us
Moo
Hong,
a
stewed
pork
belly
with
warm
spices;
Goong
Pad
Makham,
flash
fried
prawns
tossed
in
a
sweet,
sour,
and
spicy
tamarind
sauce;
Kai
Tod
Hat
Yai,
double-fried
chicken
marinated
in
a
bold
spicy
batter
made
famous
by
the
southern
Thai
city
with
the
same
name;
Pla
Tod
Kamin,
mackerel
marinated
in
garlic
and
turmeric;
and
(although
not
universally
southern)
Pla
Rad
Prik,
whole
fried
white
snapper
in
a
chili
sauce
(which
was
made
far
less
sweet
by
our
southern
hosts
than
in
other
regions
of
Thailand).
The
exquisite
food
was
matched
by
Chef
Ya’s
mastery
of
the
kitchen
and
her
compelling
life
stories;
she’s
a
boss!
Truly
a
cooking
course
designed
for
and
by
lovers
of
food.
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