Tingly Thai Cooking School: Morning, Afternoon or Evening Class

Three start times, the same four dishes, and only one of them includes the market.

The morning session begins at half past eight and goes straight into Wat Kheak fresh market, five minutes away, for the ingredients. Back at nine, cooking until noon. The afternoon runs from one until half past four, and the evening from six until nine, both starting and finishing in the kitchen.

What you make is fixed: tom yum kung, the hot and sour prawn soup; pad thai kung, fried noodles with prawns; a chicken curry decided by the day, green on Mondays, Thursdays and Fridays, red on Tuesdays and Saturdays, panaeng on Wednesdays and Sundays; then khao neeaw mamuang, mango with sticky rice.

Everything is assembled by you rather than demonstrated, then eaten.

Up to thirteen people, in English, with all ingredients and equipment provided and a recipe book at the end. The school is on Soi Phrachom off Silom, and the room is wheelchair accessible. Not recommended in pregnancy, with a spinal injury or with cardiovascular problems.