Flavors of Malaysia: Laksapalooza

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

What’s now becoming an annual tradition, this is our third year of celebrating all things laksa!  For those of you who are new to laksa, it is a spicy noodle dish in Southeast Asia. As there are as many laksa as the number of states in Malaysia, this year we are focusing on laksa from the state of Johor, located in the south of the country. 

The sultanate of Johor introduced this version of laksa from their travels to Italy around the end of the 19th century. He brought back spaghetti bolognese, but instead of a bolognese, he asked his chef to create a thick and rich fish ragu. Today, Johor Laksa is a popular food at special occasions. Alongside the classic Johor Laksa are a few contemporary variations of laksa to round out our celebration!

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Laksa Wings

Laksa Lobster Bisque

Johor Laksa: Spaghetti in a Spicy, Creamy Fish Gravy with Fish, Salt Cod, Pineapple, Cucumbers, Asian Herbs and Omelet

Laksa Madeleines

This menu contains the following common allergens: Fish, Shellfish, Egg, Tree Nuts, Dairy, Wheat. There are options available if you're allergic to peanuts, but they involve tree nuts. 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}