Southeast Asian Fine Dining Masterclass
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Food enthusiasts are invited to step into our vibrant kitchen on Gloucester Road for an immersive, high-energy afternoon celebrating the complex, aromatic world of Southeast Asian haute cuisine. This intensive 4-hour masterclass is designed specifically for adults looking to elevate their home cooking and discover how the bold, punchy flavours of classic street food staples can be transformed into stunning, restaurant-quality plates.
From the moment the aprons go on, guests will dive into a sensory journey across Vietnam, Malaysia, and Thailand. Under expert guidance of JJ, students will explore the delicate balance of sweet, sour, salty, hot, and umami, mastering advanced culinary techniques that bridge traditional heritage with modern fine dining presentation.
The Fine Dining Menu & Technical Skills
This masterclass is highly hands-on and focuses heavily on precision knife work, building complex scratch-made pastes, and contemporary plating techniques.
The Starter (Vietnam): Precision & Balance Pan-Seared King Scallops with a Nuoc Cham Glaze, Pickled Kohlrabi & Herb Emulsion.
The Main (Malaysia): Depth & Complexity Pan-Fried Duck Breast with a Rich Kapitan Curry Sauce, Delicate Roti Jala (Lace Pancakes), and Charred Pak Choi.
The Dessert (Thailand): Elevation of a Classic. Deconstructed Mango Sticky Rice featuring Sweet Coconut Rice Mousse, Alphonso Mango Fluid Gel, and a Toasted Sesame Tuile.
This is a premium, all-inclusive masterclass experience. Guests don’t need to bring a thing except their passion for great food.
A full, relaxed sit-down meal at the end of the session to enjoy your creations.
A digital pack containing all recipes scaled perfectly for home use.
Minimum fitness level required.
Age restrictions: 16+
| Adult (16+) | £150 |
| Group Ticket | £500 |
Available dates
How to get there
Facilities
- Toilets
- Wheelchair accessible
- WiFi
- Adult changing
- Family friendly
- Parking
- Refreshments available
On the day
- We do not provide any aprons. Please feel free to bring your own.
- Bring your own Tupperwares just in case that there is any food leftover.
Changes happen, don't worry
You'll be hosted by
Paul Mannering
Paul started his work in kitchens washing dishes as a 15 year old, and soon grew to love the hustle and bustle of this industry. He’s now worked as a professional chef for 24 years in kitchens all over the UK, as well as the U.A.E and Netherlands. As well as sharing his love for food at Cooking It, Mark also works at the National Chef Academy as Vice Principal, combining his passion for food and teaching with enthusiastic apprentice chefs. As a chef he’s willing to try anything and is always on the lookout for unique flavour combinations.
Any questions?
Ask your question directly to Cooking It.