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Experience Bangkok’s plant-based flavors with a market tour and hands-on vegan Thai cooking class in Sutthisan. Learn traditional techniques — from extracting coconut milk to pounding Som Tum — and enjoy the dishes you prepare.
Experience Bangkok’s plant-based flavors with a market tour and hands-on vegan Thai cooking class in Sutthisan. Learn traditional techniques — from extracting coconut milk to pounding Som Tum — and enjoy the dishes you prepare.
The morning air at Sutthisan market tastes like lime and chilies: vendors call, sacks of fragrant jasmine rice crackle, and baskets of fresh herbs gleam under fluorescent stalls. Walk 350 metres from Sutthisan MRT and you can be sorting galangal, kaffir lime leaves and young coconut at a stall chosen by your instructor — this class starts with the market as much as the kitchen.
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Operated by Homies Thai cooking class · Bangkok, Bangkok
The morning air at Sutthisan market tastes like lime and chilies: vendors call, sacks of fragrant jasmine rice crackle, and baskets of fresh herbs gleam under fluorescent stalls. Walk 350 metres from Sutthisan MRT and you can be sorting galangal, kaffir lime leaves and young coconut at a stall chosen by your instructor — this class starts with the market as much as the kitchen.
Thai food bears layers of history: Chinese stir-fry techniques, southern Malay coconut curries, and Buddhist-influenced vegetarian practices that shaped plant-based dishes across Bangkok. In this class you’ll handle regional ingredients — squeeze coconut milk the traditional way, pound a Som Tum in a mortar, and balance lemongrass, kaffir and lime into a proper Tom Yum broth — learning techniques that are as much cultural practice as culinary skill.
The practical work follows a clear rhythm: a guided market tour to select produce, a hands-on kitchen session in small groups, and a communal tasting of classics like Pad Thai, green curry, Som Tum and mango sticky rice. Staff offer optional traditional dress for photos and provide recipes to take home.
Plan for three hours standing and moving between stalls and prep benches. Bring a water bottle, a small towel, and a phone or camera for market snapshots. If you have strong allergies or specific dietary needs, notify the school ahead of booking. The class suits beginners and curious home cooks seeking authentic, plant-based Thai technique in an urban Bangkok setting.
The experience runs approximately three hours, including the market visit, hands-on cooking, and tasting.
The class focuses on vegetarian and vegan dishes; confirm any strict vegan requirements or allergies with the school before booking.
The class meets near Sutthisan MRT station, around a 350-metre walk to the market and cooking school — public transit is recommended.
Yes — participants receive printed recipes and instruction so you can recreate the dishes at home.
Homies Thai cooking class operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The morning air at Sutthisan market tastes like lime and chilies: vendors call, sacks of fragrant jasmine rice crackle, and baskets of fresh herbs gleam under fluorescent stalls. Walk 350 metres from Sutthisan MRT and you can be sorting galangal, kaffir lime leaves and young coconut at a stall chosen by your instructor — this class starts with the market as much as the kitchen.
The morning air at Sutthisan market tastes like lime and chilies: vendors call, sacks of fragrant jasmine rice crackle, and baskets of fresh herbs gleam under fluorescent stalls. Walk 350 metres from Sutthisan MRT and you can be sorting galangal, kaffir lime leaves and young coconut at a stall chosen by your instructor — this class starts with the market as much as the kitchen.
Thai food bears layers of history: Chinese stir-fry techniques, southern Malay coconut curries, and Buddhist-influenced vegetarian practices that shaped plant-based dishes across Bangkok. In this class you’ll handle regional ingredients — squeeze coconut milk the traditional way, pound a Som Tum in a mortar, and balance lemongrass, kaffir and lime into a proper Tom Yum broth — learning techniques that are as much cultural practice as culinary skill.
The practical work follows a clear rhythm: a guided market tour to select produce, a hands-on kitchen session in small groups, and a communal tasting of classics like Pad Thai, green curry, Som Tum and mango sticky rice. Staff offer optional traditional dress for photos and provide recipes to take home.
Plan for three hours standing and moving between stalls and prep benches. Bring a water bottle, a small towel, and a phone or camera for market snapshots. If you have strong allergies or specific dietary needs, notify the school ahead of booking. The class suits beginners and curious home cooks seeking authentic, plant-based Thai technique in an urban Bangkok setting.