Our most popular class includes a tour of the local market where you will learn about the ingredients and see a different side of Thai culture. Learn to cook famous Thai dishes in a relaxed and friendly kitchen for approximately 4 hours. You will be taught to cook traditional delicious Thai food and will ensure you leave prepared to recreate the dishes when you get home. The class caters to a small group with a maximum of 10 people in a traditional open kitchen and led by certified Thai cooks, making for a highly personalized and rewarding experience. • Explore a local market to shop for fresh ingredients with your class and your friendly, professional instructors. • Discover all the secrets to cooking delicious and authentic Thai food with this fun cooking class and learn how to make Thai 4 dishes from a local Thai chef.

Additional Information

• Public transportation options are available nearby
• On the rare occasion that we should be required to cancel a tour, we will inform you in advance and offer a different tour date, an alternative tour or provide a full refund.
• Child ticket age between 6-11 years and share the cooking station with their parents.
• Face masks required for travellers in public areas
• Face masks required for guides in public areas
• Face masks provided for travellers
• Hand sanitiser available to travellers and staff
• Social distancing enforced throughout experience
• Regularly sanitised high-traffic areas
• Gear/equipment sanitised between use
• Transportation vehicles regularly sanitised
• Guides required to regularly wash hands
• Regular temperature checks for staff
• Temperature checks for travellers upon arrival
• Paid stay-at-home policy for staff with symptoms
• Contactless payments for gratuities and add-ons

Tickets

*Mobile or paper ticket accepted
*One per booking

Prices

* Per Person

Child : from 6 to 11 : from 0 to 5 Persons

Adult : from 12 to 70 : from 1 to 10 Persons

Cancellation Policy

For a full refund, cancel at least 24 hours before the scheduled departure time.

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