When two food lovers hang out together, food porn fulfils conversation satisfaction requirements. While we cooked, we exchanged our local food maps: food that you shouldn't miss if you visit a place; where the best place to get it is; and how it's like when you have it. Those food suggestions were explained in a way that made you actually able to smell and taste the flavours! It was like living in a dream.
This class was one of the classes that made me nervous because Chris has lot of inside knowledge about Thai cuisine. He has cooked a lot of Thai foods and he is a good cook too. Why am I still nervous even after teaching a lot of classes? Because I would like to give and teach as much as I can. I always want my students to get what they can't get from elsewhere. In other words, I would like to teach everything that I know. Which made me nervous because I wasn't so sure I would do good enough for someone like Chris. However, he said to me that he learned a lot with me. And I would like to say, he did asked me loads of interesting questions about Thai food that I don't normally get. I loved that a lot.
Chris really knows what he is doing, so the class ran smoothly. The curry paste was the finest I have taught. And it took the same time as my mum and me making a curry paste. Again, this dish is not complicated but it needed sweet time to get the pork nice and tender, and juice in the meat as well as in the sauce. And yet the words I described can't explain how nice the Hang Lay that Chris made was! After the food was served, the room was completely silent. Chris enjoyed having his own Hang Lay and one bowl wasn't enough. He refilled it again and again. We were joking that the taste of Hang Lay that he made today is way better than the food from a very well know restaurant in New York, so I said that Chris should open another restaurant next-door just to shoot the previous one down.
Ms. Warangkana Masanga
Past Class's Dishes