We signed up for a shorter class - roughly 2.5 hours - which meant we missed the morning market visit but paid less than advertised at other cooking classes in the town. The fun quotient was there - all the ingredients were experimental and interesting - but the food was substandard compared with our general Laos experience. Large amounts of soy sauce and oyster sauce over-salted the dishes, and more fragrant elements like Thai basil, cilantro or lemongrass seemed to be minimized. The chefs were pleasant and friendly, but their cooking seemed more focused on getting the dish done fast rather than making it particularly appetizing. Also not sure about the food hygiene, given that raw chicken was chopped on a small wooden stool that was in bad condition (the leg kept falling off) and hard to see how it's kept sterile. Also didn't get any critical tips, other than removing the spines from the keffir lime leaves, but maybe our class was too short to judge. After we did this, we saw numerous other cooking class offerings in Luang Prabang - would recommend you try others, as the food in the local restaurants was outstanding. This one seems to be owned and operated by an ex-pat who doesn't necessarily appreciate the range of flavours or possibilities. The chefs demonstrated 4 dishes, and allowed us to choose 2 or 3. Although that is an attractive range of choice for an inexpensive outing, think we would have been willing to learn only one, if we could really perfect the flavour combination and presentation.
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