Course Summary

Enhance your knowledge of Asian cuisine with this exciting menu curated by fusion chef Travis Tong. Following this course, students will understand the fundamentals of Thai cuisine and develop a thorough appreciation for the delicate balance of flavours and textures. Under expert guidance, students will prepare a full three course meal of classic Thai dishes. 

Course Sessions

Tuesday, 4th February - 1 class

Session ID DHAT2901C
4 Feb - 4 Feb 6:00pm - 9:00pm
Location CAE
Session Fees
$169 / $161 (conc)

Create a delicious three course Thai dinner with chef Travis Tong. The menu will be inspired by the following classic dishes:


Crying Tiger rare beef salad.

Learn how to correctly marinate beef for optimal flavour and texture. Understand the preparation process for the crying tiger dressing.


Yellow seafood curry

Get to grips with curry! Learn the essentials of making curry paste and seafood handling, such as filleting fish, cleaning mussels and preparing seafood stock.


Coconut sago sticky rice pudding, mung bean

Famous worldwide, this perfect marriage of coconut cream and pandan leaf will have you racing to the kitchen. Served with traditional sticky rice, this stand out dish will inspire all!


Travis Tong was born and raised in Malaysia, Kuala Lumpur. He completed a commercial cookery course at Le Cordon Bleu in Sydney in 2007. Since then, he has worked in several hatted restaurants in Sydney, including Sepia, Assiette and Sailor’s Thai. His speciality is Asian cooking, blended with modern techniques.


Please bring an apron, notpad and pen to class.

Students with any special dietary requirements should contact CAE on 9652 0611 to advise. Please also mention it to the chef when arriving for the class.

Last updated: November 20, 2019 04:49pm