This private culinary journey begins at a local wet market selecting fresh herbs and galangal, leads through a temple blessing from a resident monk, then moves to a traditional Thai kitchen for a hands-on class in authentic southern Thai cuisine. The dishes you cook, you eat.
What to expect
Your SITCA chef guide meets you at the morning market in Chaweng, explaining the role of each ingredient — pandan, kaffir lime, fresh turmeric — with the instinct of someone who grew up cooking them. At the school's open-air kitchen, you prepare four courses: a fresh coconut soup, a southern Thai green curry, pad Thai with hand-cut noodles, and mango sticky rice. Each dish is plated restaurant-style and eaten on a shaded terrace. You leave with a printed recipe card and the knowledge to recreate every dish at home.
Good to know
SITCA is in central Chaweng, a 20-min taxi from Nathon Pier. Classes run morning and afternoon — the morning session (starting 09:00) fits most cruise schedules comfortably. Pre-book private sessions at least 2 weeks ahead; vegetarian and allergy-friendly menus available on request. Confirm all-aboard before booking your session time.