/ Course content /
Teacher Meihua was born in Chiang Rai, Thailand. He has been exposed to the "Thai Restaurant" run by his mother since he was a child, and inherited his mother's craftsmanship and passion for Thai cuisine. Not only is she proficient in Thai, Dai and Yunnan-Burmese cuisine, she is also keen on innovation and learning. She often goes to professional institutions in Thailand for further studies and brings the latest Thai cuisine trends back to Taiwan.
In this course, the teacher will focus on introducing three representative Bangkok street foods.
**Pineapple fried rice (practical)**
The first is "Pineapple Fried Rice". This dish combines Hawaiian-style pineapples with Thai spices. It is a delicacy that shows the inclusiveness of Thai food. It has also become many people's impression of Thai food. During the course, the teacher will teach you to add key ingredients. Thai seasoning, fried pineapple fried rice!
**Green Mango with Sweet and Sour Sauce (Demonstration)**
Next, the teacher will demonstrate "Green Mango with Sweet and Sour Sauce", which can be seen everywhere on the streets of Thailand. The teacher described it as Thailand's "licorice guava". Through the unique Thai sweet and sour sauce and the unripe green mango, it presents a rich taste and layers.
**Lemongrass Spare Ribs Hot and Sour Soup (Demonstration)**
Finally, "Lemongrass Spare Ribs Hot and Sour Soup" will take you to experience the passion and magnanimity of Thailand. This soup uses spices to cook the tender pork ribs, and blends in the hot and sour taste. Finally, the ribs are placed boldly on the plate, and it will definitely amaze everyone when it comes out!
This course is suitable for all friends who love Thai culture and food. Whether you are a novice in cooking or a cooking enthusiast looking for new inspiration, Teacher Meihua is ready to carefully guide you on an unforgettable Thai food journey. Sign up now and travel to every corner of Bangkok in the kitchen of Taiwan!
**This course contains ingredients that may be allergens. If you have food taboos or allergies, please evaluate your situation before registering, or contact us to learn about the ingredients used in this course. No replacement of ingredients will be provided during the course.**
/ Instructors /
Thai Bistro Zhu Meihua
Born in a multi-ethnic family in Chiang Rai, northern Thailand, he cooks Chinese, Thai, Dai, Yunnan and Burmese cuisine. He never fights at the family table, and he has also developed the sour and spicy taste buds of Teacher Meihua who know Southeast Asian cuisine. In the 65th year of the Republic of China, my mother established Taiwan's first Thai restaurant "Thai Restaurant". She inherited her mother's skills since she was a child and fell in love with cooking. She has been traveling to Thailand to study in professional institutions for many years, bringing back the latest Thai taste. Taiwan can see the richness of Thai food beyond Moon Shrimp Cake, and we look forward to experiencing the exquisite taste of Thai food with everyone at Wo Kitchen!
/Venue Introduction/
Location: Laurel Nest Kitchen
Address: No. 126, Section 3, Roosevelt Road, Zhongzheng District, Taipei City 100 (next to Exit 5 of Taipower Building Station, MRT)
Workshop Description
Notes
Cancellation eight days before the course start date ► You can get a full refund or keep the fee for use within 60 days (from the date of completing the order).
Cancellation within seven days to four days before the course starts ► 80% of the course registration fee will be refunded, and an additional 30% of the original course price will be charged for the original purchase of ingredients required by the kitchen to prepare the course. Due to the waste of ingredients due to cancellation, The cost of purchasing ingredients will be deducted when refunding.
Cancellation from three days before the course start date to the day of the course ► No refunds or fees will be accepted.
For example: For courses on 8/8 (Saturday), full refund or fee retention will be available no later than 7/31 (Friday).
For the course on 8/8 (Saturday), if you call before 18:00 on 8/1 (Saturday) to inform the cancellation, 80% of the registration fee for the course will be refunded, and 30% of the original price of the course will be charged for the purchase of ingredients.
For courses on 8/8 (Saturday), if you call or send a letter at 18:00 on 8/5 (Wednesday) to inform you that you want to cancel, no refund or fee will be retained.
* If the course is canceled due to personal factors of the student, the inter-bank handling fee for the refund must be borne by the student.
* If Wo Kitchen cancels the course due to force majeure, the full refund or fee will be retained (to be used within 60 days from the date of completion of the order), and inter-bank handling fees will be borne by Wo Kitchen.
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