The Art of Ramen: A Hands-On Workshop in Flavor and Technique

Welcome to an immersive culinary experience led by Chef Po, who will guide you through the comforting, flavorful world of Cambodian cuisine—specifically, a beloved classic: Kuy Tiew, or Cambodian beef noodle soup.

This dish is a staple in Cambodian households, often enjoyed for breakfast but delicious any time of day. Kuy Tiew is all about balance—a light yet savory broth, tender beef slices, silky rice noodles, and layers of fresh herbs and aromatics. It reflects the heart of Cambodian cooking: simple ingredients transformed through patience, technique, and attention to flavor.

Under Chef Po’s instruction, you’ll learn how to build the broth from scratch, choose and prepare the right cuts of beef, and finish your bowl with traditional garnishes like bean sprouts, scallions, fried garlic, and a squeeze of lime. By the end of class, you’ll not only know how to make Kuy Tiew—you’ll also have a deeper appreciation for how Cambodian dishes tell a story of culture, family, and togetherness.

So, get your aprons ready, your taste buds curious, and enjoy this hands-on journey into the warm and aromatic world of Cambodian cooking.

Age Requirement: Open to ages 15 and up.

Additional Information:

• Classes are limited to 16 students to ensure a personalized experience.
• Participants will be standing, cooking, and working for most of the class. Please wear comfortable, closed-toe shoes and tie back any long hair.
• If you have food allergies, contact us in advance, as recipe changes cannot be made on the day of the class.

Cancellation Policy: Cancel up to 48 hours before the class to receive a full refund or class credit.

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Mitchell Hall, 250 Cleveland Avenue, Columbus, United States

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