Hoa Túc Cooking Class
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Hoa Túc Cooking Class
Hoa Túc Cooking Class Reviews
5,00Gebaseerd op 3 geverifeerde reviews van Cookly klanten
A little rushed at the market but my fault for buying a few things as we went !! The cooking was well structured and the dishes satisfying. We were all hands-on and ate the output as we cooked it.
Malcolm david P. | Nov 2023
The visit at the market was very interesting. We learned a lot about different typs of vegetables. An add on was also that the market is not touristic. This gives you time to see everything. In the cooking class itself, we learned three types of dishes (summer rolls, banana blossom salad and stir-fried glass noodles with seafood). The class was good instructed and the food was really delicious.
Julia S. | Jan 2023
Fun three hour class, with recipe cards at the end. Wish there was just a little more food though! We made three dishes, and were also served fresh fruit and dessert (che) at the end from the kitchen. A great experience all up - Mi was a great instructor!
Sophie N. | Jul 2022
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Hoa Túc Cooking Class
Hoa Tuc - "Poppy" - came from the owners’ desire to explore new avenues in Vietnamese cooking. Hoa Túc Cooking Class, bringing Vietnamese cuisine to the curious and passionate alike. Making great use of a historical location, Saigon’s old opium refinery, Hoa Tuc was built, designed, and furnished locally with custom-made wrought iron furniture, cast-iron lamps, and pergolas. It boats a beautiful indoor seating area with original columns, a front terrace with a Paris Metro-inspired roof, and a secluded al fresco dining section to its side with creepers and greenery all around.
Enough to make anyone forget the madness of the city while seating in the very heart of it. First, the “apprentices” are guided through the local food market to discover and gather fresh ingredients. Then, they cook together under our skillful Chefs’ instruction. Finally, they sit down to enjoy the fruits of their labor: delicious and nicely presented dishes that are easy to redo at home.
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