At Ton Gluay, we bring the heart of Thai culinary heritage to life. Here, every dish is prepared from scratch using only the freshest ingredients, honoring the traditional cooking methods passed down through generations. In our classes, you won’t just learn how to cook; you’ll immerse yourself in the rich tapestry of Thai culture, exploring the stories and traditions that accompany each meal. With an ever-evolving curriculum, participants can create nearly any dish they desire, extending their culinary skills and nurturing their passion for Thai cuisine. Join us to discover the flavors and traditions that define our beloved Thai heritage.
Welcome to Ton Gluay, where we celebrate the rich culinary heritage of Thailand by cooking traditional dishes the way my grandmother taught me. Our culinary classes focus on using fresh, locally sourced ingredients, ensuring that every dish is prepared from scratch. This hands-on experience allows you to appreciate the nuances of every meal while embracing the authentic flavors of Thai cuisine. As you cook, you’ll also gain insights into Thai culture, learning about the customs and traditions that shape our culinary practices. Unlike other schools, we don’t have a set menu; you have the freedom to create almost any dish you wish, encouraging creativity and exploration in the kitchen. Whether you’re a novice or an experienced cook, each class is designed to guide you through the techniques and secrets of Thai cooking. At Ton Gluay, you’ll not only hone your culinary skills but also foster a deeper understanding and appreciation of the vibrant culture that surrounds Thai food. Join us for an unforgettable journey into the heart of Thailand’s culinary landscape.
Ton Gluay Thai Culinary Heritage (เมืองเชียงใหม่, ไทย) - รีวิว - ThailandAgoda.com
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Ton Gluay Thai Culinary Heritage is perched on a picturesque hilltop overlooking 62/9 Ku Tao Rd., Soi 1 Chang Puak Subdistrict, 50300, Thailand
I’ve been to a couple of other Thai cooking schools already, but this one was very different. We only made one dish, kanom fuk tong (as opposed to five and seven dishes at the other two school), but we made it from scratch. We scraped out the coconut meat and squeezed it to get the coconut milk. We cut up and steamed the pumpkin ourselves. Once it was all prepared, we wrapped it in banana leaf and grilled it over charcoal. It was amazing!Ice is a great teacher too. She told us how to do everything and gave us bits of culture and history lessons. My favorite part was when we had a Thai lemon tea break and could ask her questions about Thailand and Thai culture.The only thing I have to say is that you should go to the address on google maps (if you’re walking like we did). The ones on this site and facebook aren’t right.
It’s not secret that Chaing Mai has a plethora of Thai cooking classes. Check into any guest house and you’ll undoubtably see stacks of fliers for cooking schools vowing to teach you the essentials of Thai cooking. Open any one of the fliers and you’ll see the same thing: green curry, pad thai, spring rolls…the usual garbage that they serve at Thai restaurants all over the Western world. At Ton Gluay, owner and teacher Warangkana offers a much more authentic experience to those hoping to truly get their hands dirty and learn about the specifics of Northern Thai cuisine. She still offers staples, like green curry, for those who might be intimidated by staples like Laab Kua or Sai Oua, but no matter what dish you learn to make you’ll get the follow:1. A truly great lesson, and education, in Thai cuisine from someone who has been cooking most her life.2. A completely from scratch experience. No curry pastes or boxed coconut milk. You’ll learn the true origins of the dish, or dishes, you learn to make3. A wonderful day with someone who is not only incredibly kind, but who totally loves to geek out about food.I don’t know what else I can say other than I cannot imagine having a better experience at any cooking school in the Chaing Mai area.
I’m interested in cooking, but I used to think the method of Thai Food is very complex for me. Teacher Ice made me changed my mind and felt more cozy and easy to cook. She is the best teacher because she knows how to teach newbie as me. She made me proud and surprise to cook Traditional Thai Food. She teaches at the first step that is buying the ingredient at the local market to complete the last step with eating your food. I’m really happy and enjoy to learn Thai Food at Ton Gluay Thai Culinary Heritage.I got the best experience cooking. Hope you will get the best experience likes me.
One of the goals I had set myself before I came to Chiang Mai to stay for three months was to get a working knowledge of Thai cuisine. After a careful study of websites I decided on Ton Gluay Thai Heritage Cooking. What I read about the idea behind this school, namely to promote the traditional Thai cooking from all regions of Thailand, convinced me. Also important for this choice was the loving way in which Ms. Warangkana Masanga, shorter known as Ice, described her goals and how she related to her students.My expectations were far exceeded – Ice is a very organized, patient and knowledgeable teacher, always clear in her instructions in a pleasant atmosphere. She is also a source of information not only about cooking but also about Thai customs, society and Chiang Mai itself. She gave me tips on what to see and where to eat, street food as well as restaurants – I had the impression that she had personally tried out every restaurant and food stall in the city. In the three months that I stayed in Chiang Mai we cooked 22 authentic Thai dishes from all parts of Thailand from scratch including stocks! We started every lesson by going to one of the many markets in Chiang mai where we bought all that was necessary for our dish of the day. Every lesson ended with the meal we had just cooked.It has been a great experience for me to learn from Ice and I can totally recommend her school!
I’m one of the lucky ones who had a chance to cook with K. Ice, the founder of Ton Gluay Thai Culinary Heritage. Despite her busy schedule teaching “Farang” what Thai food is all about, K. Ice was kind enough to spare some time to teach a Thai like me how to make Khao Soi, one of the most famous Northern Thai dishes. K. Ice picked me up in the morning and took me to the local market near her place. As she marched confidently pass those grimy, wet stalls donning traditional Thai sarong and swinging a large wicker basket in her hand, I knew I was in for a unique experience. As we got to know each other, I learned that, unlike countless young Thais these days whose notion of preparing a meal is popping something pre-cooked in the microwave, K. Ice was raised in a household where chili pastes and coconut cream were made from scratch, and where hours of kitchen preparations were part of the daily life. Ton Gluay mirrors her determination to show others – both foreigners and Thais – how Thai food was traditionally prepared 50 years ago: the time when every meal was made as natural as nature intended. Although it was really my intention to learn how to traditionally cook Khao Soi, I was quite daunted after spending what seemed like forever shredding and milking the coconuts, all the while sweating like a pig. The actual “milking” of the coconut cream was quite amusing as I got to squeeze the shredded coconut into the warm water and made a mess with my hand like a little kid. K. Ice let me taste my coconut cream, which I found was very fresh, creamy and sweet. The chili paste was of course made from scratch by toasting the chili, spices and herbs before pounding them together with the pestle and mortar. The finished Khao Soi with chicken and yellow noodles floating harmoniously in rich coconut cream was scrumptious – one of the best versions of I’ve ever had. As a Thai, I can honestly say that Ton Gluay’s cooking methods and teaching philosophy are truly authentic, honest, sustainable and therefore more effective than many other cooking schools out there in Thailand. K. Ice was loving, informative and fun to be around. I’m truly impressed by her dedication to teaching whatever she knows with such warmth and sincerity. With practical, hands-on approaches and comprehensive understanding in Thai cuisine, Ton Gluay is a must for anyone who is curious about historical and cultural aspects of Thailand – what goes beyond sightseeing, street food, shopping, elephant riding and partying by the beach.
Forget all the other cooking class in Chiang Mai !! there is only one, a real one. The Ton Gluay Thai, and it is cooker who tell you that, Why ?- first you cook only one or two dish :that means you cook all the traditional process : like the coconut milk from the coconut, the curry …that helps really to understand the way to cook, time and so the cultural heritage of the dish- nothing is artificial, everything is authentic without to be touristic or forced. – secondly, you are in a peaceful ambiance in the Warangkana Masanga’s home- because even if she is totally crazy, funny she is totally professionnal when it is about cooking, and time to work…- and the price is reasonable for the amazing time you will spend. When we finished it we wanted already to do an other one so don’t hesitate and do the good choice : Ton Gluay Thai Culinary HeritageRomain and Aurelie : Bikekitchen
My wife and I love are serious about food and cooking. We routinely cook elaborate multi-course dinners for a dozen people; we’re happy spending all day in the kitchen. Unfortunately, we’ve found when we travel abroad that most one-day cooking classes cater to tourists. In Thailand, we found listing after listing that looked identical: make eight dishes! Just three hours! All the prep work pre-done! And the dishes were all things I’d seen on Americanized Thai menus growing up in the midwestern US. We wanted to cook traditional regional dishes; we wanted to do all the prep work; we wanted to understand *why* we were doing what we were doing. And we appreciated that making eight dishes in three hours would lead to very little understanding.By contrast, Ice offered classes focusing on just one or two dishes at length, with a strong culinary perspective. We weren’t disappointed! We dug in deep on larb and nam prik, discussing each spice and peppering our teacher with endless questions. Ice was a kind and generous teacher. The results were totally delicious, and better yet: we learned a ton! After we finished our meal, Ice helped us buy a bunch of spices at a local shop that we wouldn’t be able to find at home.