From the first email to the last taste test, here is what you can expect when you book a class with us. We keep the process straightforward so you can focus on learning, not logistics.
We keep our classes and pantry picks straightforward, but a few details are worth spelling out so there is no confusion later.
Every recipe we teach is built around ingredients you can find in a regular grocery store. We do not assume you have access to a specialty Asian market, and we always offer substitution notes for local produce when something is harder to source.
Weekend classes are hands-on and capped so you get enough counter space and attention. We do not record sessions for later viewing, so plan to attend live. If you need to cancel, let us know at least 48 hours ahead and we will move you to another date.
Our grocery section stocks a tight range of sauces, dried mushrooms, and spice blends chosen for everyday cooking. We rotate stock regularly, so if a specific item is out, it usually comes back within a couple of weeks. We do not carry one-off specialty ingredients that would sit unused on your shelf.
Recipe cards include step-by-step photos and substitution notes. Suggested weekly meal plans are meant as a starting point, not a strict schedule. Feel free to swap proteins or vegetables based on what you already have at home.
Most classes can be adapted for vegetarian or gluten-free diets, but not every dish translates perfectly. If you have a specific restriction, mention it when you book so we can confirm whether the session will work for you.
How a class comes together
Every class and recipe guide at Asia Prima follows the same path. We test each dish with supermarket ingredients, write down what actually works, and only then share it with you. Here is the timeline we keep to.
Week 1
We start by picking a dish that fits the class theme, then walk through a regular grocery store to confirm every ingredient is on the shelf. If something is hard to find, we swap it or note a substitution before the recipe goes further.
Week 2
The dish gets cooked at least three times. We measure oil temperatures, check how the sauce behaves with different pans, and adjust seasoning so it tastes right without specialty ingredients. Notes go straight into the recipe file.
Week 3
We rehearse the full class with the exact equipment students will use. This is where we catch small problems: a step that takes too long, a fold that needs clearer guidance, or a broth that needs a few more minutes. The flow gets tightened.
Week 4
The final version gets photographed step by step, from prep to plated dish. We write the card with substitution notes for local produce and a suggested weekly meal plan, so the recipe is useful beyond the class itself.
Weekend
The class runs on Saturday or Sunday with a small group. Afterward, students get the recipe card and a short follow-up email with answers to common questions from the session. That closes the loop until the next dish goes into testing.