Question 1

What happens during the morning market tour?

Accepted Answer

The Morning Class opens with a 1-hour market tour: we explore 'same same, but different' Thai ingredients, taste fresh produce, and gather what you will cook, then head to the school. Skip the market? See the Evening Class.

Question 2

Do you use plastic bags at the local market?

Accepted Answer

No. Our motto is "no plastic bags": every Chef carries a reusable cloth bag, and that is where every ingredient goes. It is a small ritual that connects you to the market the local way. More in our market tour guide.

Question 3

How many dishes will I cook in the morning?

Accepted Answer

You will cook 10 authentic dishes and the curry paste from scratch - appetizers, hand-pounded curry pastes, stir-fries, an Akha soup, and Mango Sticky Rice - eating each one as you go. Browse the full menu on our Traditional Recipes page.

Question 4

Do I have to share my cooking station?

Accepted Answer

Never. We follow a strict 'Your Wok, Your Rules' philosophy: every Chef gets an individual station, wok, and stone mortar, and your diet, your allergies and your spice level stay yours on every dish. See how it works in our class FAQ.

Question 5

Do you offer hotel pick-up for the morning class?

Accepted Answer

Yes - complimentary hotel pick-up runs between 8:15 and 9:00 am, covering Chiang Mai's Old City and Nimman. Check your hotel and the meeting points on the Free Pickup map.

Question 6

Can you accommodate vegans or people with food allergies?

Accepted Answer

Yes. Some dishes you cook at your own station, some we cook together, and we swap at the ingredient level: fresh tofu, mushroom stock, gluten-free soy. For an allergy the dishes we share are prepared separately, with separate ingredients and utensils. See our allergy-safe protocols and dietary guide.

Question 7

Who are the Akha people?

Accepted Answer

The Akha are an indigenous hill-tribe people of the highlands of Thailand, Myanmar, Laos, and China, known for their animist traditions, distinctive dress, and deep food-as-medicine wisdom. Our founder Chef Niti is Akha, and every class shares that living heritage. Learn more on Wikipedia or our Highland Heritage guide.

Question 8

What is authentic Northern Thai (Lanna) food?

Accepted Answer

Northern Thai cooking is milder and earthier than the south - think creamy khao soi curry noodles, herby sai ua sausage, and nam prik chilli dips eaten with sticky rice. It draws on Lanna and hill-tribe traditions, including our own Akha dishes. Read the background on Wikipedia, then cook it with us via our Recipes.

Morning Cooking Class & Market Tour | Thai Akha Kitchen