Course summary
Discover the perfect balance of sweet, sour, salty, and spicy as you learn to craft two iconic Thai dishes: the refreshing, zesty, and crunchy Som Tum (Green Papaya Salad) and the aromatic Thai Cashew Chicken (Stir-fry), featuring golden roasted cashews tossed with tender chicken in a bold, savoury sauce. Guided by expert instruction, you’ll slice, pound, sizzle, and season your way through traditional techniques that make Thai cuisine so unforgettable.
This class delivers a delicious blend of culture, skill‑building, and fun. Expect vibrant ingredients and dishes bursting with colour and crunch.
Perfect for food lovers, date nights, team events, or anyone craving a taste of Thailand.
What you will learn
- how to make Papaya Salad (Som Tum)
- how to make mixture crunchy texture of the papaya
- how to make signature Thai sour-sweet dressing
- how to make Thai Cashew Chicken
- hands on cooking practice from a qualified chef
What you will get
- taste testers and food to take home
- recipes
- tips and knowledge to take home and put into practice
What you need to bring
- apron
- container
About the tutor
Lyn was born in Singapore, qualified chef, the winner of the World Food Championship 2023 – Seafood Category. She attained her Culinary qualification at William Angliss Institute. She participated in various community cooking, and she once auditioned at MasterChef Australia and got into the top 50. Lyn also got into the top 10 at the Food and Beverage Challenge in Singapore in 2024 and became a guest judge at the Ultimate Meat Challenge in Singapore in 2024, and the main judge for the Australian BBQ Competition in 2021 as well.
Her cooking type is more hands-on, and the students will learn professional knife skills and techniques at the same time.
Lyn also loves to share her knowledge and passion for traditional Singaporean street food cuisine.
Instagram Profile: Cheflyn_Cocinera
Course cost
COST: $75.00
Class availability: 8 PLACES REMAINING
Course dates
Sunday 26 July
2.00pm – 5.00pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
8 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
