Cooking class experience — learning Chicken Rice properly

I took a cooking class specifically to learn how to make Chicken Rice correctly. The instructor explained why pandan leaves is used the way it is — something I'd never understood from just eating it. The richly coconut-sweet result when you make it yourself is different.

the cuisine blends Malay, Chinese, Indian, and Peranakan traditions in a unique fusion. We learned how a Michelin-starred hawker stall shapes the way this dish is eaten. The class ended with the meal and a glass of Tiger beer. I've made it three times since and each time it improves. Highly recommend the cooking class approach.