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Cook traditional Shan dishes in an open garden kitchen with a local Inthar family in Chiang Mai. This private, three‑hour class includes hotel pickup and customizable dietary options.
Cook traditional Shan dishes in an open garden kitchen with a local Inthar family in Chiang Mai. This private, three‑hour class includes hotel pickup and customizable dietary options.
You step off the tuk‑tuk into a backyard garden where a low, open kitchen hums with the soft clatter of woks and the bright scent of lemongrass and turmeric. Min and May greet you like neighbors, passing baskets of banana leaves and piles of fresh herbs. The garden’s trees throw dappled shade over a wooden table where you’ll chop, season and fry alongside them — not as students in a classroom, but as guests in a family kitchen.
Verified experiences and guided adventures in the surrounding area.
Operated by Traveling Spoon · Chiang Mai, Chiang Mai Province
You step off the tuk‑tuk into a backyard garden where a low, open kitchen hums with the soft clatter of woks and the bright scent of lemongrass and turmeric. Min and May greet you like neighbors, passing baskets of banana leaves and piles of fresh herbs. The garden’s trees throw dappled shade over a wooden table where you’ll chop, season and fry alongside them — not as students in a classroom, but as guests in a family kitchen.
Shan (Burmese-Inthar) cuisine is plainspoken: fermented tea leaves, sticky rice textures, and bright, herbal salads that speak to the upland rice cultures around Inle Lake. Historically, Shan food reflects cross-border trade with Thailand and Myanmar’s mosaic of ethnic groups — expect dishes built on preserved beans, grilled or wrapped fish, and light fritters rather than heavy curries.
In practice you’ll learn 2–3 recipes — sample menus include brown bean soup, kim‑paung‑khaw (spring onion tempura), tomato or eggplant salad, and steamed fish wrapped in banana leaves — then sit down to eat what you made with the hosts. The class runs about three hours, with hotel pickup and drop‑off from central Chiang Mai included.
Plan to arrive hungry and hands ready for work: comfortable, washable clothes, closed‑toe shoes for a working kitchen, and advance notice of any dietary restrictions so Min can adapt recipes. Bring a camera, but also give yourself time to ask about ingredients and family stories — that’s where the real flavor lives.
Practical: confirm your pickup address when booking, expect a small outdoor kitchen setting, and tip locally if the service and food merit it.
Yes—round‑trip transfers from central Chiang Mai hotels are included; enter your hotel name and address when booking.
Yes—Min can prepare vegetarian, vegan, lactose‑free and gluten‑free dishes if you notify him ahead of time.
This experience is 100% private—bookings are per group and the host cooks specifically for your party.
The host speaks English and local dialects; he also shares stories about Burmese food and culture during the class.
Traveling Spoon operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You step off the tuk‑tuk into a backyard garden where a low, open kitchen hums with the soft clatter of woks and the bright scent of lemongrass and turmeric. Min and May greet you like neighbors, passing baskets of banana leaves and piles of fresh herbs. The garden’s trees throw dappled shade over a wooden table where you’ll chop, season and fry alongside them — not as students in a classroom, but as guests in a family kitchen.
You step off the tuk‑tuk into a backyard garden where a low, open kitchen hums with the soft clatter of woks and the bright scent of lemongrass and turmeric. Min and May greet you like neighbors, passing baskets of banana leaves and piles of fresh herbs. The garden’s trees throw dappled shade over a wooden table where you’ll chop, season and fry alongside them — not as students in a classroom, but as guests in a family kitchen.
Shan (Burmese-Inthar) cuisine is plainspoken: fermented tea leaves, sticky rice textures, and bright, herbal salads that speak to the upland rice cultures around Inle Lake. Historically, Shan food reflects cross-border trade with Thailand and Myanmar’s mosaic of ethnic groups — expect dishes built on preserved beans, grilled or wrapped fish, and light fritters rather than heavy curries.
In practice you’ll learn 2–3 recipes — sample menus include brown bean soup, kim‑paung‑khaw (spring onion tempura), tomato or eggplant salad, and steamed fish wrapped in banana leaves — then sit down to eat what you made with the hosts. The class runs about three hours, with hotel pickup and drop‑off from central Chiang Mai included.
Plan to arrive hungry and hands ready for work: comfortable, washable clothes, closed‑toe shoes for a working kitchen, and advance notice of any dietary restrictions so Min can adapt recipes. Bring a camera, but also give yourself time to ask about ingredients and family stories — that’s where the real flavor lives.
Practical: confirm your pickup address when booking, expect a small outdoor kitchen setting, and tip locally if the service and food merit it.