What dishes will I make in the Lao Whole Duck Feast class?

You will make five things from scratch: khao khua (toasted rice powder), laap phet (minced duck salad made from the whole bird including organ meats), tom phet som (tamarind duck soup built from the carcass and bones), khao niew (glutinous sticky rice steamed in a basket), and sang kaya mak eu (duck egg and pandan coconut custard steamed inside a whole kabocha squash).

Is the Lao Whole Duck Feast class gluten-free?

Yes. All five dishes are naturally gluten-free. Seasoning is done with fish sauce rather than soy sauce. If you have a severe allergy, confirm with Chef Soy before the class.

Do I need to know how to butcher a duck?

No prior butchering experience is needed. Breaking down the whole duck is the first thing you will do in class, and Chef Soy will walk everyone through it step by step.

Laap phet is a Lao minced duck salad. Laap is the national dish of Laos — minced meat dressed with fish sauce, lime juice, and khao khua (toasted rice powder). Phet means duck. In this class the laap is made from the breast, leg, organ meats, and rendered skin of the whole duck, mixed with galangal, makrut lime leaves, bird's eye chillies, and fresh herbs including mint, rau ram, cilantro, culantro, and scallions.

What is khao khua and why does it matter?

Khao khua is toasted rice powder made by dry-toasting raw glutinous rice in a pan over medium heat for 15 to 25 minutes until deep golden brown, then coarsely grinding it. It goes into every laap and gives the salad its texture — nutty, slightly smoky, and binding. Lao cooks make it fresh every time.

What is tom phet som?

Tom phet som is a Lao duck soup — tom means soup, phet means spicy, som means sour. It is made from the duck carcass and bones left after the laap is prepared, simmered with lemongrass, galangal, makrut lime leaves, tamarind paste, whole Thai chillies, sweet onion, and cherry tomatoes. Each bowl is brought to the table and seasoned individually with fish sauce, lime, cilantro, scallions, and culantro.

What is sang kaya mak eu?

Sang kaya mak eu is a Lao coconut custard steamed inside a whole kabocha squash. The custard is made from duck eggs, coconut cream, palm sugar, and fresh pandan leaf extract. The pandan turns it soft green and adds a floral fragrance. The hollowed squash holds the raw custard and goes into the steamer whole for one hour, then is chilled and cut into wedges. Duck eggs give it a richer, denser set than chicken eggs.

Khao niew is Lao glutinous sticky rice. It is soaked for at least four hours before cooking, then steamed upright in a cheesecloth-lined basket and flipped halfway through so every grain cooks evenly. It is soft, slightly chewy, and the traditional accompaniment to laap and Lao soups.

Who teaches the Lao Whole Duck Feast class at Dash of Soy?

The class is taught by Chef Soy Dara (@cooking_with_soy on Instagram). Soy Dara was born in a refugee camp in northern Thailand and resettled in the United States at age four. She has cooked Lao food for community gatherings and Lao Buddhist Temple events throughout her life. She is currently a full-time chef at The Pantry in Seattle and their Kids Programming Coordinator.

Where is Dash of Soy Culinary School located?

Dash of Soy Culinary School is at 6726B Corson Ave S, Seattle, WA 98108. Street parking is free.

What skill level is required for the Lao Whole Duck Feast class?

No prior experience with Lao cooking is needed. You should be comfortable in a kitchen. The class covers butchering, multiple cooking techniques, and a steamed dessert. The small class size means Chef Soy works closely with each student throughout.

Can I buy the specialty ingredients in Seattle?

Yes. All ingredients are available at Seattle-area Asian grocery stores. Mekong Rainier (3400 Rainier Ave S) carries everything you need. Other options include Vientiane Grocery (3828 S Graham St), Uwajimaya (International District or Bellevue), H-Mart, and 99 Ranch Market in Kent or Edmonds. Whole duck and duck eggs are available at Uwajimaya and most Asian grocery stores. Pandan leaves, galangal, makrut lime leaves, and tamarind paste are stocked at all of the above.

Things to Do in Seattle: Paint Mount Rainier on a Cake

Seattle Experiences: Paint Mount Rainier on a Cake

Enjoy a calm, creative, and delicious afternoon at Dash of Soy, just 10 minutes from downtown Seattle. In this 3-hour workshop you'll learn to paint Mount Rainier — one of the Pacific Northwest's iconic landmarks — onto your own Asian chiffon cake, which is fluffier and less sweet than a traditional chiffon. You'll mix smooth buttercream "paint" in soft, natural hues, blend colors like an artist, and take home your own edible souvenir, new cake decorating skills, and a layered Asian-inspired drink.

This workshop is a new collaboration with Chef Cindy Yuong of Sweet Dream Bakes. Cindy is a Seattle pastry artist trained at the Culinary Institute of America with over a decade of baking experience, including specialty training in Asian baking traditions. She'll guide you through every step, from mixing edible color palettes to plating your finished cake.

You’ll mix your own smooth buttercream using condensed milk, blending into soft natural hues. Receive personalized instruction and attention as you paint your own Mount Rainier landscape onto a pre-frosted Asian chiffon cake using palette knives, offset spatulas, and piping techniques. You’ll also learn to create a pousse café-style layered drink, learning to balance densities for a beautifully separated beverage (strawberry Calpico soda or strawberry matcha latte; non-strawberry options are also available on request).

No baking, painting, or art experience required to participate in this workshop! Each student will take home their painted 4" vanilla chiffon cake with a filling of their choice (vanilla, strawberry, or ube) in a clear travel cake box.

What's included:

All materials and tools provided
A pre-frosted 4-inch Asian chiffon cake to paint, with your choice of vanilla, strawberry, or ube filling
Buttercream "paints" mixed during class
A pousse café-style layered drink (strawberry calpico soda or strawberry matcha latte; non-strawberry option available on request)
Take-home cake in a clear transport box
Recipe to recreate the techniques at home
Snacks, bottled water, coffee, and tea provided during class
This experience is also available on Viator with limited availability (6 seats). Book direct on dashofsoy.com for full seat selection (up to 8 students per class) and to support a small Seattle business.

This class is taught by Chef Cindy Yuong. Cindy Yuong is a Seattle-based pastry chef and founder of Sweet Dream Bakes, creating thoughtful desserts and experiences inspired by culture, creativity, and connection. With over 10 years of baking experience, training at the Culinary Institute of America, and specialty baking classes in Asia, she brings both technical skill and an artistic approach to her work. She shares her creations through pop-ups, custom cakes, and hands-on classes designed to feel calm, approachable, and meaningful.

Book a class.

New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.

All sales are final with no refunds. We need a minimum of 4 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.

Here’s what you’ll learn:

How to make and color smooth buttercream frosting “paint”
Color your frosting like an artist and create natural hues
Create an edible, majestic Mount Rainier painting on a cake canvas
Technique for palette knife, offset spatula, and cake turntable
Pipe frosting with a piping bag and piping tips
Build a visually layered, pousse café-style drink

During this class, you’ll learn how to transform buttercream into paint and create your own edible Mt. Rainier landscape on a pre-frosted chiffon cake canvas. Using palette knives, spatulas, piping techniques, and a cake turn table, you’ll build texture, color, and depth—just like painting on a real canvas.

The small-class setting means all students are encouraged to ask questions and discuss potential variations that will make your art and cake decorating more enjoyable and effective in everyday baking.

Seattle Experiences: Paint Mount Rainier on a Cake

Book a class.

Here’s what you’ll learn:

Lao Whole Duck Feast (Gluten-Free)

Dash of Soy