Take a trip "Along the Mekong" 
with me this Saturday

Create your own delicious servings from the astonishing assortment of flavours offered by this wonderful class.

Hi everybody,

I’ll be hosting my cooking class, “Along the Mekong” next Saturday, August 26, at 2:30 p.m. The menu for this class was inspired by the mighty Mekong River in Southeast Asia — and by the many little villages I visited there years ago. 

Here, I sampled all the best this riverside region had to offer. So, on the menu Saturday are: Tiger Prawn Salad with Snow Peas, Leaf-Wrapped Chicken, Barbecued Pork, Mekong Salad Rolls, and Thai Chicken Noodle Soup. Come with me and enjoy all the flavours of the Mekong on Saturday

Chicken marinated in sesame oil and other spices is deep-fried in pandan leaves.

These unusual rolls, packed with shrimp, fresh mint and pork come from the Mekong river region.

Delicately spiced Tiger Prawns highlight the fresh, crispy taste of vegetables in this light favourite.

Pork marinated in sweet evaporated milk, soy sauce, and oyster sauce and gently simmered over a BBQ.

A gentle, lightly-seasoned soup made for simple enjoyment and pleasure.

Could this possibly be the world's most popular dessert?