Why should you go there and how do you do it right?

Four and a half hours sounds like a long time for a cooking class, until you see how the day unfolds. It begins at a market in Chiang Mai, where you look at the produce and try to identify half of it. Then it's off north to the farm where the herbs and vegetables grow. Only there does the cooking begin. By the time you finally sit down to eat what you've prepared yourself – usually five or six dishes plus dessert – quite some time has passed.

The instructors are the reason guests return so enthusiastically. They're mentioned by name in the reviews, which speaks volumes. Nune, Tommy, Marium, and an instructor named A are all mentioned. Be prepared to constantly chop and prepare food yourself, rather than watching a demonstration, and expect to eat more than you can possibly finish. The mango sticky rice, in particular, is a frequent rave review. The course is suitable for solo travelers, couples, and anyone who has never cooked Thai food before. The kitchen is clean and very well-equipped.