Step away from winter and into the warmth of Thailand’s coastal kitchens. This holiday masterclass is a study in freshness and fragrance, where lime, chili, and lemongrass come together in dishes that feel both vibrant and refined.
The evening begins with Nam Jim Seafood, the essential Thai sauce that awakens every flavor it touches. Guests then prepare Yum Talay, a delicate salad of shrimp and calamari with herbs and citrus, before moving to Pla Neung Manao, whole fish gently steamed in banana leaf and finished with lime. The journey concludes with mussels cooked in nam phrik pao, Thai chili jam, finished with basil and lime leaf.
Guided by a Michelin-trained Thai chef, you will work at your own station and leave with the skill and confidence to bring these coastal traditions to your own table. A luminous and unexpected expression of the holiday season.
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