|Class description:||Hot and Sour Prawn Soup.
Ground beef kebabs on lemongrass stalks served with lime and pepper sauce.
Vietnamese five spiced sweet, sticky BBQ pork served with vermicelli rice noodles, lettuce, roasted peanut salad and Nuoc mam cham dressing.
Char gilled baby squid stuffed with garlic fried rice, served with chilli jam dressing.
Thai BBQ Chicken (Gai Yang) with garlic, lime salt, black pepper and coriander.
Chef Yukiko Anschutz|