Starting at the market

The morning class begins with a trip to a local market to buy the day's ingredients. The school schedules it early on purpose, when the market is at its freshest and the air is cooler, and a guide explains Thai tastes and customs, the local meat, fish and produce, unusual ingredients and how Thai-style bargaining works. The afternoon class replaces the market with a tour of the school's herb mini-garden of potted Thai herbs, and the evening class brings the market to you, with a lesson on the fruits, vegetables, herbs and spices behind the dishes.

What you cook

Each day of the week has its own menu, built around tom yum goong, pad Thai, green papaya salad and mango with sticky rice. The curry changes: green curry with chicken most days, red curry on Tuesdays and Massaman curry with chicken and potato on Wednesdays and Sundays, each made with its own paste. Students also cook rice and sticky rice and make coconut milk, all the prep and cooking is done by students themselves, and everyone leaves with the recipes. There is a vegetarian option, and the kitchen uses no MSG.

Groups and team building

For companies and larger groups the school runs team cooking competitions. Teams of four to six cook the same four or five dishes, instructors judge them on taste, teamwork and presentation, and the winning team receives an award before everyone sits down to eat what they made. Halal ingredients are used for these sessions.

Sources: Silom Thai Cooking School, booking form. Checked September 26, 2026.