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

Most cooking classes give you a bag of pre-prepared ingredients and a wok. This class first takes you to a market north of the city center, explains the herbs and pastes that define Thai cuisine, and then takes you to a farm in the countryside where those very herbs grow. Seeing lemongrass and galangal in their natural environment before cutting them changes your whole day.

On half-day courses, you choose one dish from each category: curry paste, curry, soup, noodle dish, and dessert. On full-day courses, a stir-fry dish is added. Vegan, vegetarian, and allergy-related requests are easily accommodated. Groups are small, instructions are given step-by-step, and even complete beginners can easily manage. The instructors are consistently mentioned by name in the feedback, which means the lessons are individualized and not formulaic. At the end, you eat what you've prepared yourself.

If you are hesitant to order unfamiliar dishes from a street vendor, this is a low-risk way to find out what you actually like.