Malaysian Seafood Feast - In Person

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. Masks are recommended.

In Malaysia, because of the various dietary restrictions imposed by different religions (Islam, Buddhism, Christianity, and Hinduism are major religions in the country), seafood is the most common denominator. As a country with more than 4000 miles of coastline, seafood is omnipresent on Malaysian dining tables. In this sampler of Malaysian seafood dishes, you'll fry, steam, and stir fry your way to a delectable pescatarian meal!

MENU

Creamy Butter Prawns—Shrimp with Milk, Curry Leaves, and Chili

Taucheo Clams—Clams with Lemongrass, Garlic, Chili, and Fermented Soybean

Assam Steamed Fish—Whole Fish seasoned with Tamarind, Chili Sambal, and Makrut Lime Leaves

Stuffed Squid in Coconut Caramel and Pandan

Cucumber-Pineapple Pickle

Steamed Jasmine Rice

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy, 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 commitment to the authenticity of the cuisines of the Pacific Rim. For the last 18 years, Linda has shared her passion and knowledge of East & South East Asian cuisines through Bay Area cooking schools - Cavallo Point, Sur La Table, Parties That Cook and Whole Foods Market. Linda’s teaching philosophy is to make these cuisines approachable to the home cook, while respecting the cuisine’s heritage and authenticity in taste. Besides 18 Reasons, Linda also shares her Nyonya food passion with Milk Street Kitchen and leads a community culinary program on Asian vegetables for Radical Family Farms.

An all-around food professional, Linda’s consulting work centers around helping food businesses flourish through the intersectional lens of food, sustainability and equity. Her past experience includes growing Hodo Foods from an artisanal producer to nationwide distribution, and building inclusive food places. Most recently she led the development of La Cocina Municipal Marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing accessible business opportunities for low income, immigrant, women food entrepreneurs. Linda is a member of the Good Food Foundation advisory board and serves on their Equity Task Force. Linda lives in San Francisco. In her free time, she plants Asian herbs at the community garden at Fort Mason. Follow her on Instagram @flavor_explosions

_{Photo credit: Linda Tay Esposito}