Bangkok: Sukhumvit Thai Cooking Class & Market Tour

Summary

Bangkok flavors up close with hands-on cooking and fresh market finds

You’ll shop local markets in Sukhumvit with a Bangkok chef, then cook classic Thai dishes like Pad Thai or green curry in a bright kitchen. Expect laughter, hands-on lessons (and maybe some sticky rice on your fingers), plus recipes to take home so you can relive those flavors long after you leave.

What’s the experience like?

“You’re supposed to pound it like this,” our chef said, grinning as she handed me the mortar and pestle. I tried not to look too clumsy—green curry paste splattered a bit on my shirt anyway. The morning started at Asoke station, where we met the group and wandered into a nearby market. I didn’t expect the air to be so thick with lemongrass and fried snacks—one stall owner waved us over to sniff holy basil (I think I sneezed). Our guide, Pim, told stories about her grandmother’s mango sticky rice while picking out the ripest fruit. It was humid but nobody seemed to mind; everyone was busy poking at vegetables or laughing about how many types of eggplant exist in Thailand. So yeah, you’ll get your hands dirty before you even start cooking.

The kitchen itself was brighter than I thought—lots of sunlight bouncing off steel counters and little bowls of prepped ingredients. We each had our own station (and an apron that barely fit me). Pim showed us how to make coconut milk from scratch; it’s messier than you’d think but the smell is sweet and kind of comforting. Making Pad Thai was a blur of noodles and quick-fire instructions—at one point someone dropped a chili and everyone cheered when she fished it out without burning herself. There’s something about eating your own Tom Yum Goong right after sweating over it that just hits different. Lunch was loud, with people trading bites and arguing over which curry was best (I’m still voting for green curry).

I never thought I’d care about mango carving but somehow spent twenty minutes trying to make mine look like a flower—Pim laughed at my attempt but said it “had character.” Recipes were handed out at the end so we could try this chaos at home; honestly, I’m not sure my kitchen will ever smell as good as that room did after four dishes in two hours. If you’re looking for a Thai cooking class in Bangkok that actually lets you get messy—and gives you stories to tell later—this is it.

Step-by-step itinerary

Day 1 — Thai cooking class with market tour

• Meet at BTS Asoke Exit 3
• Explore nearby market with guide
• Learn about Thai ingredients
• Prepare coconut milk and curry paste
• Cook four authentic Thai dishes
• Savor dishes while hot
• Take home recipes

Top questions

Where does the Thai cooking class in Bangkok start?

The morning class meets at BTS Asoke Exit 3 or MRT Sukhumvit Exit 3; afternoon/evening classes meet directly at House of Taste Thai Cooking School on Sukhumvit 4.

Is there a market tour included in this Sukhumvit cooking class?

Yes, the morning class includes a guided local market tour near Asoke station before cooking begins.

What dishes do you cook during the class?

The menu changes daily but always includes four classic Thai dishes such as Pad Thai, curries (green/red/Panang), Tom Yum Goong or Tom Kha Gai soup, and mango sticky rice.

Are vegetarian or halal options available?

Yes, vegetarian, halal, and kosher options are available if requested when booking.

How long does the Bangkok cooking class last?

The hands-on portion lasts about two hours plus time for eating what you’ve cooked.

Is lunch included in this Thai cooking experience?

Yes, you eat all four dishes you prepare during the class—so come hungry!

Do I need any prior cooking experience?

No experience needed—the chef guides everyone step by step.

Can children join this Bangkok cooking class?

Children under 7 must be with an adult; infants/young kids can come in strollers.

What’s included

Your day includes all ingredients for four classic Thai dishes (with vegetarian or halal options if needed), guided local market tour for morning classes, use of personal locker, cold/hot drinking water throughout, professional chef instruction in English, printed recipes to take home—and plenty of time to taste everything fresh from your own wok before heading out again.