Attended a Thai cooking workshop held jointly by Wine & Dine magazine and Royal Plaza on Scotts. It's better than the last one as the menu was easier to prepare and most importantly, we had our fill before calling it a day. Haha...
Goodie bag. Aren't they generous?
Chef Abraham Tan from Carousel Restaurant displaying his culinary skills
Starter - Lab Phad (Thai Spicy Duck Salad) 
Main course - Kaeng Keok-Wan Gai (Thai Green Curry Chicken)
Dessert - Khaw Neow Ma-Moung (Steamed Glutinous Rice with Mango). This is easy to prepare and I'll be sure to serve this at the next Thai Affair @ Punggol.
I was hoping the chef will show us how to prepare the curry paste from scratch but instead he recommended that we use either one of the pre-made pastes as it's convenient and still taste as good. I've tried the green tub and would recommend it too.
Snacks were served after the workshop. I'm not a fan of most Thai desserts but their pumpkin kueh won me over. 
Hubby won 2 Sakura 'Gais' (Chicken). Prize to be delivered hence the namecard. How LUCKY! The boss explained that he will personally deliver the chickens, frozen and packed in a box. Well, I can put what I've learned to use - Thai Green Curry 'Gai'. I wasn't as lucky though, because my prize consisted of a pair of Schott glasses and one-year free subscription of Wine & Dine magazines *wink*
