Bangkok Old Townnear the Giant Swing
A family-run Thai cooking school inside a traditional teakwood home. Eight seats, three classes a day, everything cooked by your own two hands.
The rhythm of a class
Three moves, in the order you will live them.
Start with the base
Chilies, garlic, lemongrass and galangal meet a stone mortar. You build the flavour by hand, with no jars and no shortcuts.
Find the heat
One station, one flame, one wok of your own. Toss, taste and adjust until the balance feels right to you.
The best last step
The class resolves around the long teak table. Everything in front of you is something you just learned to make.
Made by your hands
Step inside the kitchen
The room is warm. The herbs are ready. Your station is waiting.
Two ways into the kitchen
Both are small, fully hands-on and made from scratch. Choose the quick favourites or stay for the full Thai cooking story.
An easy-going introduction
The greatest hits, cooked from scratch in one easy-going session. Every guest cooks every dish.
Everyone cooks
A deeper dive
Stay for the deeper story. Choose your dishes, tune the spice and pound fresh curry paste by hand.
Always included
Then choose from
From first chop to last bite
Favourite Thai Flavors
Start with three dishes everyone wants to bring home. Prep the aromatics, find the heat, then sit down to Pad Thai, coconut chicken and mango sticky rice.
Authentic Thai Cooking
Choose your dishes, pound fresh curry paste and learn how sweet, sour, salty and spicy move together. This is the deeper dive for people who want the why behind the recipe.
Every class ends here
Eight seats keeps the room personal. You cook at your own station, but the final course is shared: stories, bowls passed across the table and the meal you made yourself.
What you will cook
Class 01
Tamarind, palm sugar, prawns, peanuts. Tossed in your own wok.
Class 01
Galangal, lemongrass, kaffir lime — the smell that fills the whole house.
Both classes
Warm coconut rice, cold ripe mango. Everybody makes it.
Class 02
Rolled by hand, fried until they crackle when you bite.
Class 02
Granite mortar, stubborn chilies, twenty minutes of pounding. Worth it.
Class 02
Pick your curry and your spice level. We build it around you.
A teakwood home, not a studio
Smart Cook Bangkok lives inside a traditional Thai teakwood home in Bangkok Old Town, a few steps from the Giant Swing. You cook where the family cooks — wooden floors, open shutters, herbs on the table.
We started in Chiang Mai in 1999, opened in Ao Nang, Krabi in 2004, and now we are here. The rule has never changed: small, personal, hands-on.
Maximum guests per class
Three kitchens, one family
Twenty-five years of teaching Thai food one small table at a time. Keep scrolling and the kitchens stack up.
The family began by teaching the food they knew: fresh ingredients, balanced flavours and one table small enough to know every guest.
Fresh that morning / taught by hand
A new kitchen by the coast, but the method stayed personal: small groups, mortar and pestle, one station for every cook.
Small groups / everything from scratch
The newest chapter sits near the Giant Swing. The room is new to the story; the family rhythm around the table is not.
5 Trok Tuek Din / Bangkok 10200
25 years / 3 kitchens / 1 table
Reserve your cooking place
Six small steps. Pick your day, see live seats and review everything before you pay.
Secure payment by Stripe
Step 1 of 6
Date
Find us
No hotel pickup or drop-off
