centuries old — the kind of antiquity
that has become increasingly rare
in the face of the city’s rapid growth.
Amita Thai Cooking Class is situated in
one such house. Tam, the owner of the
school, lives in one of the six houses
of her original family compound, each
with its own garden.
It was her aunt who inspired her to
start the school. “She lived to be 105,
and taught at the very first cooking
school in Bangkok,” recalls Tam. With
centuries of recipes in her collection,
students are given a privileged glimpse
into traditional ways of preparing food.
“
We will not be going to the market.
There’s no need,” she announces.
“
We’ve got a garden for that.” And in
the garden, we can see the original
form that turmeric comes in, plus
ginger and cloves, not to mention the
quintessential Thai herb, kaffir lime.
In the course of one morning, the
students make minced pork with
basil, tom yum soup with shrimp,
and delicious coconut pancakes for
dessert. Melody Hong sums up the
experience at Amita. “You can feel
Tam’s confidence in her family empire
and determination to share her family
wisdom with us,” she says. “It felt like
we’ve turned into a family after the
class.” A family that includes Tam’s
chickens, cats, and a bird that says “Oh
my God!” and “Sawasdee kah!” — the
Thai way of saying “hello” — among
other greetings.
com
Cebu Pacific Air flies to Bangkok from
Manila, Cebu and Clark.
B A N G K O K C O O K I N G S C H O O L S
Clockwise from
top: Students look
on as instructor
Tam explains each
ingredient; (inset)
edible plants and
flowers; lunch made
by each student at
the end of the class;
the students in
action at the open-
air kitchen
63
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