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Class Teachers

Vivien’s obsession with food began in her Mom’s Brooklyn kitchen. On a shoestring budget, her mom would make an inexpensive cut of brisket taste like fillet mignon. They kept a garden for exotic produce, like lemon verbena for spicy mango salad, lemongrass for curry, & bitter melons for soup. Vivien followed her Mom’s footsteps & grows organic produce in Topanga for her “West meets East” cooking. For example, kale-spinach salad meets cilantro, mint, papaya & hoisin-peanut vinaigrette in a hand roll. Or shredded beets meet green mangoes, Thai basil, & rau ram, all dressed in spicy nuoc cham. Her latest restaurant adventure was at Pok Pok Phat. Hard work, but with the rewards of watching Andy Ricker “wok” his magic & learning to quick fire perfect Phat Sii Ew, make golden crispy Hoi Thawt, and pound quarts of garlic for Phak Buung Fai Daeng. Wondering what all this is? Check out a Hipcooks Thai Class with Vivien, & find out! Your belly will be happy you did.