|Class description:||Melting confit duck parcels. Tender slow cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing.
Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper. Master the art of Crispy Salt and Pepper Crab.
Stir fried beef with Kaffir lime and Thai eggplant. This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime.
Lemongrass chicken salad with sesame peanut dressing. A deliciously light Thai chicken salad like you have never had before!
Quick Mango sorbet a great dessert to finish.
Chef Yukiko Anschutz |