Tropical Spice Garden Cooking Classes - Penang

A first of it’s kind in Penang, the school is custom-made with individual purpose-built workstations that allows for a memorable hands-on cooking experience.

Tucked away in a secluded corner of the gardens, the cooking school is surrounded by jungle trees and wildlife, a small herb garden and a glimpse of the Andaman Sea.

Under the guidance of experienced and professional chefs – each specialising in Nyonya, Malay and Indian cuisines – you can learn to cook local favourites such as Nasi Lemak, Assam Laksa, Chicken Tandoori and even concoct refreshing spice inspired beverages.

As classes are limited to 10 persons, chefs are able to provide a personalised approach. Though the menus follow authentic and traditional methods they are taught in such a way that you are able to recreate the delicious dishes at home.

Morning classes begin at 9am with a complimentary guided tour of the Spice Terraces . This is followed by a pitstop where you can relax over a steaming cup of herbal tea sweetened with stevia leaves.

Once the tour is over, you will be taken to the cooking school where you will learn to prepare an array of delectable dishes from scratch. As the heat goes up and the AC comes on, you will be engulfed in a cloud of fragrant aromas that will have your stomach grumbling in anticipation.

Lunch is served at The Pavilion when you can indulge in the foods of your labour.

To round off your day, a visit to the Gift Shop is advisable as they have quite an impressive selection of herbs and spices. Individually sourced and imported from the best point of origin – cinnamon sticks and black cardamoms from Sri Lanka, vanilla pods from Bali and cloves and nutmeg from Penang – the spices are neatly packed and sealed for your convenience, so you can buy some back even if you plan on taking them overseas.

The Kitchen is set in a specially designed building shaded by jungle trees and a lush garden

Able to accommodate up to 10 persons per class

Fitted with 10 cooking stovetops [20 hobs], 1ovens, 2 large refrigerators, 1 outdoor grinding stone station, 1 outdoor grilling station

Coffee & tea facilities

TSG COOKING SCHOOL COOKING CLASS ~ valid till 31st March 2017
Rate based on per person per package (RM)

Number Of Person Rate Per Person (RM)
Min 2 – Max 10 RM 233 Per Head Per Class
Children (8-14 years old Maximum 10 pax) RM 130 Per Head Per Class
TSG Cooking Class is available every day except Monday.
24 hours pre-booking is compulsory
Regular class starts promptly at 9:00AM with a live guide

Cooking Class Package includes:

garden guided tour with herbal tea, coffee & tea

100% hands-on class

lunch with Chef and a free apron

Inclusive of 6% GST

Please Note:

* Guest’s food allergies and dietary restrictions must be made known upon making enquiries

* Classes are strictly non-refundable and cancellations seeking to postpone their booking will not be entertained.

Guided tour starts promptly at 9:00am followed by cooking class at 10.15am and finishes by 1.00- 1.30pm. Menu are correct at time of publishing. In the event of unforeseen circumstances, amendments to menu may need to be made.

**Please Note that there will be a non-refundable handling charge on payment made. Conditions apply.

TSG COOKING SCHOOL FOOD DEMO ~ valid till 31st March 2017
Rate based on per person per package (RM)

No. of Pax
Rate Per Person (RM)
RM95.40 Per Head
41 -80
RM90.10 Per Head
* TSG Cooking School Food Demo is available upon request and subject to Chef’s availability for either a morning or afternoon session held at The Pavilion
* Garden Guided Tour is included in Cooking Demo sessions
* Portions served will be for tasting purposes only
* TSG reserves the right to vary the menu according to the appointed Chef as below template:
1 demo dish / 1 side dish / 1 cold spiced drink
Please Note:

1. Inclusive of admission to garden, Tropical Spice Garden Cooking School (TSGCS), Slides & Ladders, Gift Shop and Tree Monkey Restaurant

2. Camcorder and video for non-commercial purposes is FOC.

3. Pre-booking 24 hours is compulsory

4. Children: aged 8 - 14 years cannot cook independently and must be assigned to share the work station with a parent/ adult guardian. There is no commission for children’s classes. All children will be required to sign a disclaimer before they begin their class.

5. Children aged 7 and below are strictly NOT allowed in the Cooking School during class time.

**Please Note that there will be a non-refundable handling charge on payment made. Conditions apply.

Cooking with Children

Children 8 – 14 years of age is allowed to share cooking station with the parents during the class with additional charge. Children 15 years of age and above are considered an Adult and will be charge under Adult rate and be given an individual cooking station. Children below 8 years of age are not allow to participate in the cooking due to safety reasons.

All children will be required to sign a disclaimer before they begin their class.

Children aged 7 and below are strictly NOT allowed in the Cooking School during class time.

Guest’s food allergies and dietary restrictions must be made known upon making enquiries

Getting There

The public buses which come directly to the Garden are No. 102 Rapid Penang (Airport – Teluk Bahang – Airport) and No. 101 Rapid Penang (Weld Quay – Teluk Bahang – Weld Quay).

Free parking is available along Teluk Bahang Road. Buses are advised to arrive at the Main Gate to drop off visitors before parking. Only authorised vehicles are allowed into the Garden.

Except for personal photography using handheld cameras and camcorders, photography and filming in the Garden is strictly by permit only. Photography and filming for educational, commercial, production etc use in permitted upon request and prior arrangement

Cancellation Policy :

(1) Cancellation notice received more than 21 days (3 weeks), full refund of deposit paid.

(2) Cancellation notice received less than 21 days (3 weeks), 50% deposit will be forfeited.

(3) Cancellation notice received on the class date or after the class date, full payment forfeited

Cancellation Policy (Cooking Demo):

(1) Bookings received without deposit shall be deemed as a tentative booking subject to changes/ cancellation by TSGCS.

(2) In the event TSGCS receives a confirmed booking with payment which collides with the tentative booking for the cooking demo, TSGCS will inform guests and proceed to cancel the tentative booking (should there be no participation). There shall be no cancellation fee incurred in this instance.

Chef Devi Nadarajan

Devi Nadarajan discovered her passion for cooking soon after getting married (which we can see is very true by the increasing weight of her husband, Raymond). Specializing in authentic Thai cuisine, Devi, has been improving herself regularly by learning and trying out different cuisines, and definitely having a good time sharing her culinary efforts with friends & family. Among her signature dishes are Thai Green Curry, Pandan Chicken and Tomyam Kung

Chef Rohana Turner

Specializing in Modern Malay cuisine, Rohana puts a lot of thought into ingredients, techniques and preparation to ensure quick and easy meals, “I want to share my knowledge but I also want the guests to be able to cook these dishes at home.”

The former Singapore Airline stewardess who learnt to cook at the age of 12, began to teach after moving to Melbourne with her Aussie husband. There she enjoyed hosting weekly potluck dinners with guests whipping up a myriad of Malay Fusion dishes under her guidance.

Her feature dishes includes local festive favourites such as Ayam Masak Merah, Tomato Rice , Begedil, Ayam Masak Lemak, Beef Rendang to name a few.

Chef Viji Reitberger

Viji has been cooking for her family since young and coming from a Malacca Straits Chinese background , cooking at the kitchen with her mother has always been s a part of her growing up life. Now having to travel back and forth Malaysia & Germany where her husband ‘s family lives and having stayed there for a few years, Viji still call Penang her “home”.

For Viji cooking is therapeutic and can give such an awesome feeling of satisfaction…when food prepared with love and devotion. Specialize in Indian & Eurasian cuisines, Viji’s signature dishes amongst are Portuguese Devil’s Curry, Chicken Tikka & Fish Tandoori Masala

Chef Cheng Lze Huei

Lze Huei started her career since 2007 by sharing her personal menu and cooking method. In year 2011, she established vegetarian kiosk “I Love Vege” at Queensbay Mall, Bayan Lepas to share her passions with both locals and oversea customers. She can be said as the pioneer in the industry and hope to make it a trend to eat healthy.

Some of her expertise dishes includes Japanese Sushi, Basil Spaghetti & Vegen Mushroom Soup, Hot and Sour Soup of Mushroom and Mustard (Chinese Chai-Boi), and Chinese Herbal Soup serve with mixture of mushroom (Bak Kut Teh), “People are draw to vegetarianism by all sorts of motives…to live longer, healthier lives or do our part to reduce pollution. Others have made the switch because…we’ve always loved animals and are ethically opposed to eating them.By teaching more people (about) vegetarian food, we can share [this] modern eating trend…with more families and friends wherever we go.”