Flavors of Malaysia: Laksapalooza

Sunday, April 21, 2024 4:00pm to 8:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
2 slots available

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.


We had so much fun at last year's Laksapalooza, we decided to make this an annual affair! There are so many different types of laksa we can go on for years to come!      

For those of you who are new to laksa, it is a spicy noodle dish in Southeast Asia. However, there are as many varieties of laksa as there are states in Malaysia. To celebrate the possibilities of laksa's deliciousness, Linda chose four recipes for our spice-filled adventure. We have two classic recipes, accompanied by a few contemporary variations. Celebrate Laksapalooza with us!



Laksa Buffalo Wings

Laksam—East Coast Creamy White Laksa with Fish

Sarawak Laksa—Shrimp, Egg and Chicken Laksa with Rice Noodles

Laksa Cookies


This menu contains the following common allergens: Fish, Shellfish, Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!



Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

Photo by Linda Tay Esposito