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$180 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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How Afterpay works
Please note: Afterpay is not available on bookings of over $1,000, and on certain classes.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
For extra peace of mind, all our bookings are covered by our $20 million public liability insurance.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
FAQs
Something else
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 7 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, $180 per guest
Sydney Seafood School usually responds
by the next business day
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See more
Thai Street Food Cooking Class
Learn how to cook delicious Thai seafood street food dishes in Sydney!
ClassBento donates
with every booking to
3 hours
1 to 12 guests
$180
(Afterpay available)
What you'll do
Bet you didn’t know that we have a Thai food expert in the house. Join long-time Sydney Seafood School presenter Grace Milinthangkul to learn about the flavours she's cooked with all her life: from galangal to Thai basil, bean paste to fish sauce and (of course) chilli!Grace is many of our guests’ favourite presenters, not only because she’s a barrel of laughs, but also because she is full of stories and knowledge about Thai cooking and culture. Her two restaurants in Thailand and her childhood spent cooking with her grandmother’s home-grown herbs are just the tip of the iceberg.What you'll learn:
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- How to use (and where to buy) traditional Thai ingredients, and what to sub them out with if they’re not in season
- The key to balancing sweet, sour, salty, spicy, and bitter flavours: a cornerstone of Thai cooking
- How to use a wok like Grace’s grandma
- Tom Yum Kung (famous spicy and sour soup)
- Pad Hoi Prik Pao (chilli and basil clams with chill paste)
- Kang Kung (morning glory) stir-fried with bean paste
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Knowledge required
Beginners welcome.
What you'll get
- Expert demonstration in our tiered theatrette.
- Fully equipped cooking island in our state-of-the-art kitchens, to prepare your own dishes.
- Time to enjoy your creations in our stunning dining room.
- Take-home recipe booklet.
What to bring
Please wear closed-toe shoes.
More about this class
This teacher has 80 reviews for their other experiences - which you can see here.
This class is also covered by ClassBento's money-back guarantee.
Your teacher
Would you believe we've been around since 1989? Don't worry, retro prawn cocktails are off the menu (most of the time). As Australia's leading seafood cooking school, we host innovative cooking experiences for every skill level, inspired by cuisines from all over the world.Jump into one of our fun-filled classes to learn about Australian seafood, reconnect with your friends, cook and eat some delicious dishes, and maybe get a little messy (watch out for the squid ink!).
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