Cooking class experience — learning Hainanese Chicken Rice properly

I took a cooking class specifically to learn how to make Hainanese Chicken Rice correctly. The instructor explained why belacan shrimp paste is used the way it is — something I'd never understood from just eating it. The bold and complex result when you make it yourself is different.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. We learned how a Kuala Lumpur kopitiam shapes the way this dish is eaten. The class ended with the meal and a glass of fresh sugarcane juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.