Sasi's Lovemade Kitchen

We had an amazing day cooking with Sasi, She is very lovely, Authentic dishes, warm home vibes, fresh herbs and explained one by one and even made cocktails for us! We enjoyed every moment and the food was so delicious. I can finally know how to cook Tom Yum Goong now. Thank you so much kha.🙏 - Highly recommend. ❤️

This was a really great day, learning to cook authentic and healthy Thai food in a beautiful setting with a wonderful teacher, Sasi. It really did feel like being taught how to cook proper Thai dishes by a friend in their own home, and we were made to feel more like friends and guests rather than clients or customers; Sasi’s warmth and friendliness are truly genuine. Sasi is a very knowledgeable cook and a great teacher, and she also explains the Thai approach to cooking and eating. She's also a lot of fun, and a great host, and makes a mean house-style Pina colada! Previously, I had done a four-day cookery course in Chiang Mai, which was good, but it just did not compare to this, even though it was longer. Harvesting some of the herbs and making your own coconut milk from scratch, as we did, made it much more rewarding, as well as making the dishes really fresh and tasty. Even a common staple like pad Thai was better than any pad Thai I’d eaten in the last 30 years, in Thailand or in any other country. I think this is down to the love, care and attention Sasi takes and encourages when cooking, as well as the top cooking tips that you simply do not get from following cookery books. We also made super-fresh som tam, getting the balance of flavours just right (the key to amazing Thai dishes), some fried chicken wings to go with the som tam, and a Phanaeng curry, again with perfectly balanced flavours (salty, sweet, and makrut lime for this particular dish). Making your curry pastes from scratch really does make a huge difference. Usually when I cook, I don’t enjoy the dishes as much as my guests seem to enjoy them, but the cookery day with Sasi was so rewarding and enjoyable, and in such a lovely setting, I really enjoyed every mouthful of what we cooked, as if it was made by the finest Thai chef. This is not average Thai restaurant-style food though, like you might get in a Thai restaurant in Europe (or even Bangkok) - it’s a level above, fresher and healthier, with a focus on high quality ingredients, including organic herbs from Sasi’s garden. The day also made me appreciate the complexity of Thai flavours, but don’t be put off, as the dishes are perfectly achievable at home for someone with reasonable cookery skills. Sasi also understands that we are not all going to sit at home on a 'rabbit' grating coconut to press for milk, so she also explains shop-bought substitutes that can be bought, and which are the best type to buy. Twenty-eight years (!) after my first Thai cookery course, I’ve been inspired again to make the effort, to source good quality, fresh Thai ingredients (often available in big cities in the UK now), and to make my own curry pastes once again (it’s worth the additional effort, as they are so much better than shop-bought versions, and they keep in the fridge for a bit, so you can make several meals). Thank you, Sasi, and I hope to visit your home in the future, to learn how to prepare some other dishes AND have the best Thai feast at the end of it!

5/5 ⭐️ Absolutely unforgettable Thai cooking experience! Our family and friends joined a cooking class at Sasi’s Lovemade Kitchen, and it was truly one of the best cultural experiences we’ve ever had. We cooked four dishes—Tom Yum Goong, Coconut Chicken Soup, Glass Noodles with Minced Shrimp, and Green Curry—and every step was fun, hands-on, and surprisingly educational. We started by harvesting fresh herbs and vegetables from Sasi’s organic garden. Everything was picked right before cooking—the fragrance of the herbs alone was amazing. Then came the highlight: making coconut milk from scratch. We cracked open real coconuts, collected the fresh coconut water, used the traditional Thai “rabbit” grater to scrape the coconut meat, and hand-pressed the milk twice. The taste compared to store-bought coconut milk is simply incomparable. For the green curry, we stir-fried the herbs to release their aroma, then pounded them into a paste with basil leaves—the whole kitchen smelled incredible. The Tom Yum paste was bright, fresh, and full of flavor, and the BBQ prawns added the perfect smoky touch. At the end, we sat together and enjoyed the dishes we made ourselves, and everything tasted unbelievably delicious. Sasi is a warm, patient, and knowledgeable teacher, and the entire experience feels authentic, personal, and full of joy. If you want to learn real Thai cooking—this is THE place. Highly recommended!