Sweet, salty, buttery, bland, astringent, bitter, spicy, cool-refreshing, and sour—these nine flavors are key to the medicinal values of Thai foods, according to chef Su-Mei Yu, the founder of the Prem Cooking Academy in Chiang Mai. During the academy’s four-day course, you’ll explore these flavors in cooking classes with three local chefs.
WHAT YOU’LL MAKE: Seasonal dishes might include prawns with fresh kale and lime sauce; spicy papaya salad; steamed pumpkin with grated coconut and sesame seeds.
HIGHLIGHTS: Harvest Kaffir lime leaves, lemongrass, and basil from the Prem Academy’s organic garden. Prepare alms trays for monks at a nearby temple. Lounge on the private deck of your suite.
Prem Cooking Academy, 66/(0) 5330-1500, five-day trips from $2,250, including lodging and most meals. Photo by Nittaya Papasak. This appeared in the March/April 2010 issue.
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