6:30 pm - 9:00 pm

Landlocked Laos is a country of French colonial architecture, hill tribe villages and Buddhist monasteries, and its vibrant, herb-based and often spicy cuisine is unique among its SE-Asian neighbours. In this class, Chef Tracey will take you through some Laotian culinary classics: Tomato Jeow (Lao dipping sauce), Green Chilli and Saw Tooth Coriander Jeow (Lao dipping sauce), Lemongrass Stalks pocketed with chicken and spring onions, mushroom and sticky rice steamed in banana leaf and finally, fish galangal and herb Salad.