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Learn Northern Thai home cooking in a private teak house with a hands‑on garden tour and hotel transfers included. Pick fresh herbs, cook four dishes from family recipes, and eat the meal you made at Pea’s table.
Learn Northern Thai home cooking in a private teak house with a hands‑on garden tour and hotel transfers included. Pick fresh herbs, cook four dishes from family recipes, and eat the meal you made at Pea’s table.
Step off a tuk‑tuk into a shaded yard where basil and galangal lean toward you like curious neighbors, and the teak house’s wooden eaves throw cool shadow over a small kitchen that has fed generations.
Verified experiences and guided adventures in the surrounding area.
Operated by Traveling Spoon · Chiang Mai, Chiang Mai Province
Step off a tuk‑tuk into a shaded yard where basil and galangal lean toward you like curious neighbors, and the teak house’s wooden eaves throw cool shadow over a small kitchen that has fed generations.
This private, 3.5‑hour class begins with a guided tour of Pea’s garden—lemongrass, kaffir lime, morning glory—where you pick produce and learn how freshness steers flavor in Northern Thai cuisine. The cooking itself follows family recipes: som tam or pad thai to wake the palate, a stir‑fry with holy basil, and your choice of green or red curry finished with coconut milk. The meal is eaten at Pea’s table with local beer and stories about growing up cooking from age 12.
Chiang Mai’s teak homes reflect Lanna craft and the city’s riverine soils once ideal for wet‑rice and herb gardens; the recipes here are regional, pragmatic, and rooted in household seasons. Expect a tactile, sensory experience—heat from the wok daring you, citrus-scented leaves nudging the air—and a close look at home‑scale Thai foodways.
Practical: the tour includes hotel pickup and drop‑off; it’s suitable for families and most fitness levels but involves standing, chopping, and walking short garden paths. Advise hosts of allergies in advance. Wear closed‑toe shoes for the garden, bring a camera and a small cash note for extra beer or spices. Book early—private slots fill—and aim for a morning or late‑afternoon start to avoid Chiang Mai’s midday heat.
Yes—pickup and drop‑off from centrally located Chiang Mai hotels are included in the tour.
Yes—vegetarian, vegan, pescatarian, and gluten‑free options are available if you notify the host at booking.
You will prepare four dishes from scratch, typically including a starter (som tam or pad thai), two mains, and a dessert.
Yes—families are welcome; children who can safely participate in simple tasks like mixing and plating will enjoy the experience.
Traveling Spoon operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Step off a tuk‑tuk into a shaded yard where basil and galangal lean toward you like curious neighbors, and the teak house’s wooden eaves throw cool shadow over a small kitchen that has fed generations.
Step off a tuk‑tuk into a shaded yard where basil and galangal lean toward you like curious neighbors, and the teak house’s wooden eaves throw cool shadow over a small kitchen that has fed generations.
This private, 3.5‑hour class begins with a guided tour of Pea’s garden—lemongrass, kaffir lime, morning glory—where you pick produce and learn how freshness steers flavor in Northern Thai cuisine. The cooking itself follows family recipes: som tam or pad thai to wake the palate, a stir‑fry with holy basil, and your choice of green or red curry finished with coconut milk. The meal is eaten at Pea’s table with local beer and stories about growing up cooking from age 12.
Chiang Mai’s teak homes reflect Lanna craft and the city’s riverine soils once ideal for wet‑rice and herb gardens; the recipes here are regional, pragmatic, and rooted in household seasons. Expect a tactile, sensory experience—heat from the wok daring you, citrus-scented leaves nudging the air—and a close look at home‑scale Thai foodways.
Practical: the tour includes hotel pickup and drop‑off; it’s suitable for families and most fitness levels but involves standing, chopping, and walking short garden paths. Advise hosts of allergies in advance. Wear closed‑toe shoes for the garden, bring a camera and a small cash note for extra beer or spices. Book early—private slots fill—and aim for a morning or late‑afternoon start to avoid Chiang Mai’s midday heat.