Pum Thai Cooking School

Patong, Phuket, Thailand.

We stopped in at this cooking school on the main road through Patong (the back road, not the beach drag) because we had an hour and a half to kill before the movie we were going to see, and needed to get dinner anyway. Seeing as they had express classes, where you cook two dishes in 45 minutes, it was pretty serendipitous.

I have to say up front, the express classes probably aren’t the best, especially if you want to learn more than a process. All of the prep work is done for you, which speeds things up, but takes away the learning opportunities – asking questions about ingredients and learning prep tricks is half the fun of a cooking class I think – and it wasn’t much more than a hands-on version of watching a cooking show. That being said, it was still fun.


Mr N (seen above) cooked a green chicken curry, which was tasty, but a little too sweet for my liking. I should stress here that it wasn’t his fault, as you’re pretty much coached through exactly how much of each ingredient to use, so the result is pretty uniform. The recipes are just need some refining. The pad Thai Mr N also made was OK, but surprisingly had no tamarind in it at all, and the egg was fried separately to the rest of the dish, and not incorporated into the noodles. Weird. Mr N was also quite sure that the green curry was the source of his gastrointestinal problems for the next couple of days, but we ate a lot of stuff on holiday, so it’s hard to be sure.

I made the tom yum goong, which was pretty uninspired – we just used a tom yum paste, and the prawns weren’t of great quality – to the point I didn’t even take a photo of it. I also made a pad see-ewe, which was not bad, but again, I followed the recipe, and it was a bit too sweet for me.

I think that the longer classes would be more educational, as one includes a market visit, so I’d presume you get to do all the prep yourself. I think next time I do a Thai cooking class, I’m definitely going to learn to make curry paste from scratch.