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Published on January 9, 2008

Bangkok offers some great opportunities to learn the magic of the wok from professionals and this week we list the classes being offered around town this month and next.

Techniques from the top

January 12 and 26, 10am to noon, The Conrad Hotel, (02) 690 9299

This Saturday, executive sous chef Boonserm Thanavibul will demonstrate several traditional Thai dishes, including spicy grilled beef salad, the spicy tom yum goong, Thai-style fried noodles with prawns wrapped in an omelette and green chicken curry.

On January 26, it's the turn of master chef Wong Kam-Yao who'll be showing participants how to whip up a delectable Chinese dim sum menu that includes deep-fried rolls with mango, hum sui gor, steamed crab and shrimp dumplings and steamed conpoy dumpling with chicken.

Each class costs Bt1,450, including lunch.

Try cooking with brown rice

January 26, 9am to noon, Spice & Rice Thai restaurant, Siam City Hotel, (02) 247 0123, extensions 1920-1

Executive chef Viroj Cherdsaeng will reveal the secrets behind preparing healthy and appetising dishes featuring brown rice. The demonstration includes crispy brown rice salad, green chicken curry with brown rice pancakes and stirred ground brown rice in sweet coconut. He'll also be ready to answer all enquiries concerning ingredients, techniques and presentation.

The fee is Bt1,400, including a coffee break, souvenir apron and cooking certificate. Students receive a 25 per cent discount at lunchtime in all Siam City Hotel restaurants.

Traditionally Japanese

February 2, 8.50am to 1.30pm (and the first Saturday of every month) at Tsu & Nami Japanese Restaurant, JW Marriott Bangkok, (02) 656 7709

Chef Aki uncovers all the mysteries behind traditional Japanese cuisine, from choosing ingredients to cooking. Participants will learn how to prepare a sake cocktail, sushi, soup, appetiser, an entree prepared using the teppanyaki technique and dessert.

The fee is Bt1,900 per person and includes a specially designed apron, lunch at Nami Teppanyaki Steakhouse and a cooking certificate upon completion of the course.

Juthamas Cholthavornpong

 The Nation