San Francisco, California
London, United Kingdom
Let Chef Hong Thaimee teach you the basics of Thai cooking in her hands-on Thai 101 course. Cooking classes make great gifts, birthday or anniversary celebrations, team-building events, family reunions, friendly get-togethers, and more.
What dishes will I learn to cook?
You will cook three staple Thai dishes, all of which can be made vegetarian or vegan-friendly upon request:
1) Somtum Green Papaya Salad
2) Old School Pad Thai
3) Green Curry
How many students attend each class?
In an effort to keep the classes intimate and engaging, each class is limited to 10 students or less (excluding private events).
What is included in the class?
All ingredients and equipment are provided on-site, as well as a digital copy of all recipes. All students will have the chance to enjoy their cooking and are welcome to a Thai beer provided by Singha or non-alcoholic beverage of choice.
Do you host private classes?
Ngam also coordinates private cooking classes for parties of 5 or more, which are scheduled according to the chef’s availability and are priced as follows (please note that we cannot conduct classes beyond 3pm):
5 to 10 students – $100 per student (not inclusive of tax + gratuity)
10 or more students – $90 per student (not inclusive of tax + gratuity)
For more information on any of our classes please contact Ben@ngamnyc.com
Other Upcoming classes:
• Saturday, August 9th – 11:30 a.m.
• Saturday, August 16th – 11:30 a.m.
• Saturday, August 23rd – 11:30 a.m.
• Saturday, August 30th – 11:30 a.m.
When & Where
Chef/Owner of Ngam Restaurant
The word “love” frequently comes up when talking to Chef Hong Thaimee, whether it’s an expressed love for the cuisine of her native Thailand, her love for fresh local ingredients, or the atmosphere of love she strives to create at Ngam, her restaurant in Manhattan’s East Village where she serves modern Thai comfort food. This powerful and genuine attitude is all part of Chef Hong’s approach to introducing New Yorkers to updated Thai flavors.
Hong, a teen model and spokesperson for clients such as Pantene ProV and Nescafe in her 20s, always had a reverence for the environment, opting to pursue a Masters Degree in Business at Payap University instead of advancing her career in entertainment in order to pursue social responsibility on a global scale. Upon graduation, Hong landed a position at the Bangkok office of the global pharmaceutical company Merck, where she oversaw corporate social responsibility, raising funds to help Tsunami victims, building schools in rural Thailand, and promoting other community projects with CARE.
Leaving her corporate job, Hong turned to food as a vessel for creating social good. Having spent years laboring over her grandmother’s stove, learning the fundamentals of Thai cuisine, Hong pooled her savings to travel to Paris, the Caribbean, and New York City in 2006. Her experience tasting and being exposed to a world of flavors influenced her style of home cooking, motivating her to pursue a professional career in food. In later 2006 Hong landed a position in garde manger at famed Chef Jean-Georges Vongerichten’s Spice Market, one of New York City’s most heralded Southeast Asian restaurants. Hong learned how to work in a world-class commercial kitchen and how to cater to a New York clientele. In 2007 Hong trained at the Mandorin Oriental Dhara Dhevi to harness her skills in Northern Thai cuisine, and was later hired again in 2008 by Chef Jean-Georges Vongerichten at his West Village Perry St..
In 2011, Hong was inspired to bring to life the recipes of her childhood, opening Ngam Restaurant in the heart of New York City’s East Village. Authentic Thai dishes like "Hung Lay" Braised Short Rib and Yum Jin Gai Very Rustic Chicken Soup embody Hong’s sensibility for serving locally and environmentally sourced ingredients, and introduce New Yorkers to traditional flavors from a professional American kitchen.
Chef Hong and her love inspiring Thai food at Ngam Restaurant have been featured in Saveur Magazine, Tasting Table,New York Times, CBS News, Food and Wine Magazine, and The Wall Street Journal, to name a few.