Learn to prepare bánh xèo, a crispy Vietnamese crêpe made with rice flour and coconut milk, lightly tinted with turmeric for its signature color and aroma. The crêpe is filled with marinated shrimp and pork, then served with an abundance of fresh vegetables and fragrant herbs for wrapping and dipping.
We’ll finish the meal with a refreshing Vietnamese dessert featuring fruit cocktail and ice—a light, cooling finale that perfectly welcomes the spring season.
This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu.
"Evelyn is an amazing instructor. She’s passionate about food from her native country and excited to share her knowledge."
Born and raised in Malaysia, Evelyn brings a rich cultural heritage and a lifelong love of food to everything she does. She moved to Canada on a scholarship, where she met her husband of 25 years. Together, they’ve raised two children and cultivated a shared passion for exploring the world—especially through its cuisines. As a family, they’ve traveled extensively across Europe, Asia, Australia, Canada, and the United States, often charting their journeys one delicious meal at a time.
With over 30 years of teaching experience—primarily in music—Evelyn is a natural educator. Her curiosity and creativity in the kitchen have led her to teach culinary classes in a variety of settings, host pop-up dinners, and even cater intimate gatherings. She is especially passionate about the vibrant, diverse flavors of Southeast Asia, and has a deep understanding of traditional ingredients and techniques. Evelyn excels at recreating authentic dishes with a creative touch, making bold flavors accessible—even when hard-to-find ingredients need substitution.
Whether she’s teaching a group how to craft a Malaysian curry or sharing food stories from her travels, Evelyn’s warmth and enthusiasm make her classes an inviting and memorable experience.
Evelyn Sun
