Taste your way around Thailand at Sticky Rice Cooking School while learning how to prepare slow-cooked aromatic duck, discover why betel leaves make an easy yet wow-factor Thai starter, and master everyone's favourite – crispy pork belly with homemade pounded red curry paste (no jars here!). Menu Sautéed prawns with roasted peanuts wrapped in betel leaves with a coconut and shrimp paste dressing. Twice-cooked tamarind pork belly with green paw paw and apple slaw. Stir-fried beef with Kaffir lime and Thai eggplant – using a handmade red curry paste (made in-class) to create a fragrant Thai beef stir fry enhanced with kaffir lime. Braised master stock duck – meltingly tender duck infused with cinnamon, star anise, and mandarin. Mango Sorbet