Join Chaowarat to discover the regional specialities of Northern Thailand. His menu features miang lao, a dish of caramelised pork mince wrapped in pickled mustard green leaves, served with rice puffs; larb khua gai, minced chicken with shallot, coriander and fried garlic; nuea daet diao (Thai-style beef jerky) and fresh vegetables served with nahm prik kha, a galangal relish; gaeng hung lay, a fragrant, Northern-style curry made with with pork belly and peanuts in a richly spiced lemongrass, galangal and tamarind based sauce; a Thai-style omelette with betel leaves; and for dessert, steamed banana pudding with coconut.
The Food of Northern Thailand
Regional specialties and authentic flavours
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Chaowarat (Arte) Assavakavinvong
Head Chef, Longrain
Arte’s career began in 2007 at Poppy’s Thai Restaurant in Camberwell. After completing his Diploma at the William Angliss Institute in 2009 he worked as Chef de partie at Seamstress Restaurant and Bar until 2011. He then joined the Thai Restaurant, Longrain as a Sous Chef. In 2015 he became Head Chef at the Village People Hawker Food Hall in Fitzroy. During the past 7 years, Chaowarat also gained some work experience at Nahm Restaurant in Bangkok, participated in a small competition in Iron Chef’s Thailand in 2012 and last year was involved in The Living Room at Channel TEN, cooking with Miguel. Recently, Arte was appointed to the Head Chef position at Longrain Restaurant and Bar in the CBD. More