How long is the class?

The workshop runs approximately 2.5 hours.

Meeting point is Elandsstraat 169-173, 1016 RZ Amsterdam.

Is the class hands-on or a demo?

It’s a hands-on workshop—participants work at stations and prepare dishes under Marni’s guidance before dining together.

Are dietary restrictions accommodated?

Yes—indicate allergies or restrictions when booking so the instructor can suggest substitutions where possible.

What’s the group size?

Groups are capped at 24 to keep the environment social and interactive.

Hands-On Thai Masterclass with Marni Xuto in Amsterdam's Oud-West

Q: What language is the class taught in?

The session is conducted in English.

Step into a compact cooking studio on Elandsstraat in Amsterdam's Oud-West, where Bangkok-born Chef Marni Xuto teaches a hands-on Thai masterclass that turns everyday ingredients into a richly layered meal. Located at Elandsstraat 169-173, 1016 RZ Amsterdam, this 2.5-hour workshop pulls the aromas of Thai street kitchens into the city, offering a practical course in techniques that emphasize balance and sustainability. The class itinerary reads like a crash course in Thailand's most communal dishes: crispy spring rolls seared to a golden crunch; Thai green curry with prawns building heat from fresh herbs and coconut; Som Tam—green papaya salad—patched with lime and palm sugar; Larb minced pork, bright with toasted rice powder and lime; and perfectly steamed jasmine rice. These are the core features of the experience, and the lesson is not just recipes but the method of layering sour, sweet, salty, and spicy so you can recreate the flavors at home. Marni Xuto, a Bangkok native and founder of Thai Food Made Easy, guides each step with clear technique: knife work for veg, the correct rhythm of pounding a mortar and pestle, and heat control for coconut-based sauces. The session is deliberately tactile—expect sizzling pans, fragrant citrus and lemongrass, and hands-on stations that end at a communal table where everyone shares the meal they've prepared. Group size caps at 24, which keeps the vibe social without becoming a crowded demo. This workshop is a standout in Amsterdam's food scene because it pairs authentic Thai home-cooking philosophy with sustainability—using simple, local ingredients and teaching techniques that minimize waste. It’s also a cultural exchange: Marni offers stories behind each dish that reveal regional origins, family customs, and why certain herbs or preparations matter in everyday Thai life. Practical notes: the class runs about 2.5 hours and is suitable for all skill levels; bring an appetite and a willingness to get hands-on. Located within easy reach of Vondelpark and local markets, the studio makes a neat stop on a culinary day out in the city. Whether you’re a traveler keen to bring real Thai technique home, a local looking for a lively date-night, or a food-lover hungry for authentic tastes, this masterclass delivers a compact, flavorful education in Thai cooking led by an authentic voice. Expect to leave with practical recipes, clear measurements, and the confidence to reproduce each dish at home; Marni emphasizes sustainable substitutions and seasonally available produce common in Amsterdam markets. The session is conducted in English and the small-group setup encourages questions and tasting as you cook. Meeting point: Elandsstraat 169-173, 1016 RZ Amsterdam. Reserve through the operator's booking link to confirm spots; classes run frequently and are popular with visitors and locals seeking a genuine, hands-on culinary lesson.

About Keizer Culinair

Keizer Culinair is a culinary workshop provider based in Amsterdam, Noord‑Holland, offering hands‑on cooking experiences focused on French and Italian traditions. The program list includes Masterclass Classique Française and Masterclass Cucina Povera plus multiple three‑ and four‑course workshop options. Workshops run as three‑ or four‑course menus and many sessions are delivered as four‑hour hands‑on classes in central Amsterdam.

French‑themed offerings teach classic preparations such as steak tartare, entrecôte with béarnaise sauce, and tarte Tatin. Italian‑themed Cucina Povera experiences emphasize simple, seasonal ingredients, practical techniques, and fresh pasta, including desserts like Torta della Nonna. Several listings note that beverages are included and that dietary needs can be accommodated.

Keizer Culinair positions its workshops for a range of participants: individual cooks, groups seeking team‑building activities, and anyone wanting practical cooking skills. Sessions combine recipe instruction, hands‑on preparation, and shared dining of the finished menus. Course formats include three‑course and four‑course options and dedicated masterclasses.

All offerings take place in Amsterdam and highlight regional European cuisine techniques. Booking information, durations, and specific menu details are provided per trip description. The business lists multiple experiences under the Classique Française and Cucina Povera themes to suit different group sizes and skill levels. Keizer Culinair’s descriptions focus on practical cooking, classic recipes, and onsite tasting to deliver a complete culinary workshop in Amsterdam.

Descriptions note suitability for team‑building and group participation, and menus can vary between three‑course and four‑course formats. Detailed trip summaries specify dishes, timings, and any beverage or dietary options for individuals and groups.