Chinese Hot & Sour Soup
An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!
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Gear up for a culinary journey! Join our 5-day course, where each day brings a new cuisine into the spotlight. We cover, Sushi, Dim sum, Chinese, Thai, Vietnamese and Korean. By the end of the week, you'll be armed with a fresh set of skills guaranteed to wow your friends and family or even future customers. Let the cooking adventure begin! Click the button below, then click "Duration" and select the 5 day class.
"Ian, Kiki and Lance all delivered informative, engaging and helpful lessons. A really great experience. I would highly recommend and it’s given me a great foundation to build from."
"I took my granddaughter for her 18th birthday on a Thai cooking course at School of Wok and we had an amazing time and cooked delicious food"
"Had a great time here for our work Christmas party! We learnt a lot about the cooking process as we went and made some really tasty food on top of it. The School of Wok team were so friendly and helpful throughout and our colleagues all really enjoyed it!"
Located in the heart of London's vibrant Covent Garden. With our prime location, we are easily accessible by all main forms of transport, making it convenient for anyone to join us for a fun and educational culinary experience.
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An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.
Takeaway-Style Vegetable Omelette with Glossy Gravy
Simple Chinese Egg Foo Young is a British-Chinese takeaway classic, known for its crispy edges, fluffy centre and savoury gravy poured generously over the top. This Simple Chinese Egg Foo Young recipe follows a lighter pan-fried method rather than deep frying, giving you the same golden exterior with better control over texture and oil.
Egg Foo Young is essentially a Chinese-style omelette that can include vegetables, meat or seafood. The key techniques are searing the vegetables first to prevent excess moisture, adding a cornflour paste to the egg for structure, and cooking over high heat before reducing slightly to finish. The result is crisp on the outside, soft and wispy in the centre, topped with a glossy sauce.
Layered Crispy Scallion Pancake with Dipping Sauce
Vegetarian Chinese Spring Onion & Spinach Pancake is a crispy, flaky street food classic inspired by traditional Chinese scallion pancakes. This Vegetarian Chinese Spring Onion & Spinach Pancake recipe combines a simple hot water dough with fragrant spring onion, ginger and clarified butter, layered and rolled to create delicate flaky folds.
Unlike Western pancakes, this savoury version is rolled, folded and twisted into layers before being flattened and pan fried until golden and crisp. Finished with a simple soy, black vinegar and chilli oil dipping sauce, it delivers rich, savoury depth with a bright, tangy kick.
