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. We are committed to sustainability, so we collect every ingredient in reusable woven bamboo baskets — never single-use plastic. 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 11 authentic dishes 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 student gets an individual station, wok, and stone mortar. It also means zero cross-contamination for dietary needs. 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 8:40 am, covering a 5km radius of 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, flawlessly. Because everyone cooks at their own station, we substitute at the ingredient level — fresh tofu, mushroom stock, gluten-free soy — with zero cross-contamination. See our allergy-safe protocols and dietary guide.

Question 7

Where does traditional Akha food come from?

Accepted Answer

For the Akha people, food comes from the mountain jungle, not the supermarket. Generations of foraging, fermenting, and food-as-medicine wisdom shape every dish — wild herbs, roasted chilies, and forest greens gathered with deep respect for the land. In the Morning Class you taste this heritage directly, from the market to your wok. Explore the Forager's Pantry and our food-as-medicine tradition.

Question 8

Who are the Akha people?

Accepted Answer

The Akha are a resilient highland hill tribe whose ancestors migrated south from the Tibetan Plateau over many centuries, settling across the mountains of northern Thailand, Myanmar, and Laos. Their culture lives on through an unwritten oral code, animist beliefs, and a cuisine built entirely from the forest. Chef Niti was born into this heritage, and the class is our way of keeping it alive. Discover the full story in our Highland Heritage guide.

Morning Cooking Class & Market Tour | Thai Akha Kitchen