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Asian cooking class

Acidity, heat, fermentation and plenty of movement in the kitchen

An Asian cooking class at Kromans is for groups who want to prepare a menu with power, balance and clear influences from Thailand and Korea in particular. Tom yum gung meets Korean galbi, speed-fermented kimchi, beef fillet, pak choi, green asparagus, watercress, coconut, papaya and cardamom.

It suits companies, teams and private groups who want to cook together in Copenhagen with acidity, heat, grilling, fermentation and freshness all in play. Asian food is not one cuisine, and we do not pretend otherwise. This is about flavour, balance and a little speed around the wok — even when the wok is not the main character.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Asian cooking classes

Here you will find our Asian class. The menu draws particularly on Thai broth and Korean flavour techniques, with vegetables, beef fillet and a coconut dessert providing points of balance.

Great Asian Food and “hygge”

A flavour-packed journey through Asian cuisine.
Welcome to Asia!
  • Tom yum goong
  • Korean galbi of veal ribs with quick-fermented kimchi
  • Marinated fillet of beef with pak choi, green asparagus and watercress
  • Coconut-baked bananas with papaya and cardamom parfait

DKK 1,425 excl. VAT

Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Asian gastronomy

Asian gastronomy is far too vast to reduce to a single sauce and a pair of chopsticks. This theme therefore works best as a menu of clear reference points: Thailand, Korea, grilling, fermentation, broth, crisp vegetables and a dessert that rounds things off without draining the energy from the evening.

Tom yum gung is inscribed on UNESCO’s list of intangible cultural heritage and described as a traditional Thai prawn soup made with ingredients including lemongrass, kaffir lime leaves, galangal and shallots. This explains why it makes such a strong starting point: aroma, acidity, heat and broth in the same mouthful.

The Korean thread arrives through galbi and kimchi. UNESCO describes kimchi as seasoned preserved vegetables with fermented elements, while the kimjang tradition concerns not only cooking but also making and sharing kimchi as a community. That suits Kromans rather well, where people learn with their hands, senses and conversation all engaged.

In flavour terms, the menu works with contrasts: broth against grilling, fermented bite against tender meat, vegetables against heat and coconut against spice. Tom yum needs to be lively, not merely hot. Galbi needs depth and sweetness without becoming cloying. Kimchi needs to provide acidity and edge. And the vegetables should not lie there like decoration with low self-esteem.

At Kromans, the craft becomes practical. You taste, adjust and discover how quickly an Asian-inspired dish can change character when the acidity, salt or heat is out of place. This is where cooking together makes a difference. People taste more boldly when they stand together. That is just as well, because this menu has no intention of being quiet.

Explore the Asian kitchen in greater depth

An article about acidity, heat, aroma, broth and the layers of flavour that make tom yum gung more than merely a hot soup.
An article about grilling, marinating and fermentation, and how kimchi can bring freshness and edge to a menu.
An article about how heat, freshness, crunch and umami work together in an Asian-inspired menu.

FAQs

What is an Asian cooking class at Kromans?

An Asian cooking class at Kromans is a sociable food experience in Copenhagen where you prepare an Asian-inspired menu together.

The menu draws particularly on Thai and Korean traditions through tom yum gung, galbi, kimchi, vegetables, beef fillet and a coconut dessert.

Who is the Asian class suitable for?

The class suits companies, teams and private groups looking for an evening of distinctive flavours with all the senses involved.

It is a good choice for groups who want to cook with energy, acidity, heat and balance — without the evening becoming stiff around the apron strings.

Do we need previous experience of Asian cooking?

No. You do not need previous experience of Asian cooking. The chef guides you through the menu as you work.

You learn by smelling, tasting and adjusting, and by feeling the difference between a dish that is merely hot and one that is genuinely balanced.

What do you learn in the class?

You learn about broth, marinating, fermentation, grilling, vegetables, seasoning and the balance between acidity, heat, salt, sweetness and umami.

The point is not to master the whole of Asia in one evening. It is to understand a few specific flavour techniques and use them properly.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together with professional guidance, relaxed hospitality and a shared dinner.

It is an evening of kitchen life, tasting and music — and probably one person discovering that kimchi can do rather more than sit in a jar looking fashionable.