Sticks Beyond Chopsticks: Asian Street Food

Crispy, chewy, crackly — three of the most famous street snacks in Asia, and every one of them comes on a stick. In this hands-on class you'll make all three from scratch, start to finish, at your own station.

• Mix and shape chewy Japanese dango from glutinous rice flour, then pan-sear them until they blister and glaze them in a sweet-salty soy sauce
• Wrap mozzarella in batter, roll it in panko, and fry your own Korean corn dogs until golden — then finish them with sugar, ketchup, mustard, or sriracha mayo
• Boil sugar to a hard crack and dip strawberries into glass-clear tanghulu candy that shatters when you bite it
• Learn why the dango dough pulls away from the bowl, why you don't stir the sugar syrup, and how to tell when the oil is ready
• Eat everything while it's hot (the corn dogs won't wait)

You'll take home the recipe cards for all three and the skills to do this in your own kitchen.

This one is great for anyone who loves night-market food, K-drama snack scenes, or just the idea of candy-coated fruit on a stick. Beginner friendly, a little messy, a lot of fun. Come hungry. 🍡

Adults only (18+). Choose Regular or Gluten Free when you book — the gluten-free option swaps in GF flour and GF panko for the corn dogs; dango and tanghulu are naturally gluten free.

⚠️ Allergen note: This class contains dairy, eggs, and soy. The Regular option contains gluten.