We arrived at Chef Jk's place and were greeted by her cheerful attitude and treated us like her close friends. After she asked what we'd like to have for lunch, we walked to the nearby local wet market to pick up some fresh vegetables, fish and meat for our lunch. We could see that Chef Jk is a regular as every store in the market knows her. After that we took a Tuk Tuk back with our groceries and started chopping the vegetables and herbs. Chef Jk was quick to engage her guests as she teach us how to peel and chop as well as preparing the charcoal for cooking in a traditional Thai style. She uses claypot as part of her cooking which is very traditional and unique cooking style in the urban Bangkok city. Cooking the traditional way might take a longer time but the result was very well worth it! We sat on the floor on the traditional Thai cusion and a bamboo table and had fried fish and garlic, sweet and sour stir-fry and beef massaman- a type of Thai curry (well-balanced of sweet and salty and good ratio of coconut milk, best massaman I've had!) And for dessert we had the famous mango sticky rice in which Chef Jk used her signature blue rice (natural dye from flower)! Overall, great food, great ambiance and great company!

As a BonAppetour Ambassador, I had the privilege to take part in Chef JK's cooking class as a part of the company's curation process. Chef JK is one of those people that immediately connect with you and it felt that you had just met your long-lost friend. She is outgoing and friendly. Though I am a rather beginner level when it comes to Thai cooking, Chef JK patiently taught me how to prepare some delicious dishes- starting from scratch. It was an interesting experience to go to the local market where it is really non-touristic, and have Chef JK introduce us to the merchants, and also the diffferent ingredients that represent Thai cuisine. My favourite part is of course getting to enjoy the dinner at her home, which has a charming and authentic interior. Thank you, Chef JK, for hosting me!

We arrived at Chef Jk's place and were greeted by her cheerful attitude and treated us like her close friends. After she asked what we'd like to have for lunch, we walked to the nearby local wet market to pick up some fresh vegetables, fish and meat for our lunch. We could see that Chef Jk is a regular as every store in the market knows her. After that we took a Tuk Tuk back with our groceries and started chopping the vegetables and herbs. Chef Jk was quick to engage her guests as she teach us how to peel and chop as well as preparing the charcoal for cooking in a traditional Thai style. She uses claypot as part of her cooking which is very traditional and unique cooking style in the urban Bangkok city. Cooking the traditional way might take a longer time but the result was very well worth it! We sat on the floor on the traditional Thai cusion and a bamboo table and had fried fish and garlic, sweet and sour stir-fry and beef massaman- a type of Thai curry (well-balanced of sweet and salty and good ratio of coconut milk, best massaman I've had!) And for dessert we had the famous mango sticky rice in which Chef Jk used her signature blue rice (natural dye from flower)! Overall, great food, great ambiance and great company!