mango sticky rice

Thai Cold Plate Brunch

Category

Thai Cold Plate Brunch

  • Date: September 6, 2026
  • Start Time: 11:00am
  • End Time: 2:00pm

Interactive

Demonstration & Interactive

Perfect for the hottest days of summer, this refreshing class focuses on vibrant Thai cold dishes that are light, flavourful, and easy to prepare. You’ll learn how to build a balanced menu of traditional favourites, including Thai spicy beef salad, yum woon sen (glass noodle salad), corn and cucumber salad, som tum (green papaya salad), and mango sticky rice for a sweet finish.

COMMON ALLERGEN/DIETARY NOTICE:

  • Dairy, Eggs, Gluten, Nuts, Peanuts, Soy

Disclaimer: We do our best to accommodate allergies where possible, but other guests will be handling these ingredients and cross-contamination may occur. Please contact us at [email protected] with any questions.

In this class:

Great cooking is about more than recipes – it’s about timing, technique and having fun. During our classes, you’ll work together with other enthusiasts in a hands-on environment led by our chef.

People under the age of 18 must be accompanied by an adult.

*taxes not included, wine, beer and spirits available, gratuities welcomed on site

  • Date: September 6, 2026
  • Start Time: 11:00am
  • End Time: 2:00pm

$100.00

16 places left

Total: 100
Online class orders are temporarily offline. To book this class, please email [email protected]
We appologise for the inconvenience.
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Class Presentor

Rohit Pinto

I am Rohit, aka Ro, but I identify as The Fat Chef.

My philosophy is simple: life is short, do what makes you happy. For me, that’s cooking, and more importantly feeding people. I love all things food from the greasy deep-fried carnival food to the sophisticated gastronomic fare of the Michelin starred establishments.

Personally, I believe that the best food comes from good ingredients. So fresh seasonal ingredients which come from as close to your home as possible are your best bet! I love authentic cuisine, but I prefer taking the traditional techniques and applying them to different ingredients to get some interesting dishes that taste amazing.

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