This workshop is a culinary experience in Asia with some classics reinterpreted into raw plant-based colorful and creative cuisine. We'll prepare a Pad Thai, a Papaya Salad and taste the Miang Kham, as well as a classic from Japanese cuisine, the Nori Maki (nori rolls). We’ll explore ingredients, technics and essentials equipment for raw plant-based cuisine.
Som Tam (Green Papaya Salad)
Raw Pad Thai