École de cuisine thaïlandaise à Aonang

We had a wonderful experience at an evening (5 pm) Thai cooking class in Ao Nang at Sukhothai Cooking School. Due to fewer tourists in Thailand at the moment, we ended up being just two participants, which made the experience even more personal and enjoyable. Jantree, our teaching chef, contacted us well in advance to organize everything, which was greatly appreciated. She has an excellent eye for detail, from presentation to technique, and shared professional tips throughout the class. Her explanations were clear, hands-on, and always delivered with a warm smile. All the dishes we prepared were delicious, including some that were new to us. Our personal favorites were the Butterfly pea lime juice, Toong Tong and Panang curry. The kitchen was very well organized, with two assistants helping efficiently with preparation and cleaning, allowing us to fully focus on cooking. The semi-outdoor kitchen was comfortable and well protected, even in case of rain. Water bottles were provided, and additional drinks were available to purchase at the restaurant. The format of the class was perfect—we cooked each dish and then enjoyed eating it right away. Once we started to feel full, any remaining food was thoughtfully packed into takeaway boxes. The whole team was also happy to take great photos throughout the experience. At the end, Jantree provided each of us with a booklet containing all the recipes, and the class concluded with a personalized completion certificate, which was a lovely touch. Overall, we had a fantastic time—enjoying both the cooking and the food in a friendly and welcoming atmosphere. Highly recommended for anyone visiting Ao Nang.

Such a great experience. Several lovely courses to cook. You cook a course and then eat it. It was great fun too. Jan is absolutely lovely. Highly recommend.

Good teaching, delicious food, and a very spacious and pleasant location. 2-3 hours like the Panang chicken . Good teaching, delicious food, and a very spacious and pleasant location.