The FINANCIAL -- Four Seasons Resort Langkawi, Malaysia presents a unique, unforgettable culinary experience with its indigenous Asian cooking classes that celebrate the rich history and fascinating traditions of Asian cuisines.

"Discover the yum-cha tradition of Sunday morning dim sum, explore the aromatic offerings of exotic Malay spices and seasonings, taste the intriguing flavours of Nyonya food – a vibrant blend of Malay and Chinese cuisines - or savour the fiery zest of southern Thai delights redolent of fresh, fragrant herbs as you learn how to cook with the Resort’s talented Asian chefs," Four Seasons informed.

Reflecting the broad diversity of ethnic Asia culinary specialties, these classes uncover the distinct differences of Malay, Chinese, southern Thai and Nyonya cuisines as they highlight the similarities in cooking techniques and shared ingredients.

A weekly two-hour program, this engaging and entertaining hands-on interactive cooking class series offers new tastes, flavours and experiences for the culinary enthusiast and aspiring chef alike. Lead by the Resort’s enthusiastic and experienced chefs from Malaysia, the essence of Asia is captured not only in the recipes that incorporate the basics of a particular style or technique, but also in the intricate Asian dishes developed on these basics. Drawing on the expertise of these chefs with more than 20 years of Asian culinary experience, invaluable, useful cooking tips are imparted as exciting, new learning experiences are acquired through the skillful demonstrations of methods to Asian cookery from ingredient preparations to actual cooking.

Comprising four self-contained modules, participants can choose to uncover the secrets of spicy and flavourful authentic Malay cuisine, handed down through generations and influenced by foods of the region - Indonesia, India, Middle East and China; or the delicate balance of Yin and Yang in Chinese cuisine from fiery wok-fried Szechuan to refined, steamed Cantonese delicacies; or immerse in the fragrant aromas, lush textures and intricate yet distinctive flavours of salty, hot, sweet, sour and aromatic of southern Thai dishes; or the cross cultural blends of Nyonya food, a combination of exciting flavours and textures in perfect harmony and balance.

Held in the conducive, informal setting of Serai Pavilion, lessons are introductory and recreational in nature where through focusing on all aspects from technique to presentation, the basic insights to Asian gastronomy are revealed. Following the personalised, step to step demonstrations, participants are then invited to sample their creations in adjacent dining area of the Serai restaurant.

These classes are offered weekly, every Tuesday from 1:30 pm to 3:30 pm and include a three-course lunch complemented with non-alcoholic beverages. Participants are presented with a signature apron and a stylish recipe folder. Non-resort guests are welcome to attend the cooking school with advance reservation. Classes are kept intimate on individual enrolment basis for up to a maximum of eight persons; however can be customised for team building and bonding programs for private groups if required.

Recognising the growing appeal of Asian foods and regional ethnic cuisines, the Asian resorts of Four Seasons have designed vacation cooking school programs. Four Seasons Resort Chiang Mai in Thailand and Four Seasons Resort Bali at Jimbaran Bay also have cooking schools.

Guests can enhance their culinary skills and learn how to cook with award-winning Four Season chefs as they enhance their knowledge of the region through its local cuisine while on holiday.

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