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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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This Sizzling Salmon Belly Clay Pot is a fragrant Cantonese clay pot dish with crispy pan-fried salmon belly layered over golden ginger, garlic, shallots and spring onions. Finished with Shaoxing rice wine and light soy sauce, it's rich, aromatic and perfect served with steamed rice.
Chinese Garlic & Egg Fried Rice is one of the fundamental building blocks of Cantonese home cooking. This Chinese Garlic & Egg Fried Rice recipe focuses on two essentials: properly chilled rice and high heat wok control. By making a simple garlic infused oil first and cooking each ingredient in sequence, you achieve separate grains, light egg ribbons and that signature smoky wok flavour.
The key to great fried rice is cold, day old rice. Fresh rice contains too much moisture and will clump together. Once chilled overnight, the grains firm up and separate easily when stir fried at high heat.
Crispy Shiitake & Chive Dumplings are a fully vegetarian take on classic Chinese deep fried dumplings, packed with finely chopped vegetables, rehydrated shiitake mushrooms and fragrant aromatics. This Crispy Shiitake & Chive Dumplings recipe focuses on texture, balance and proper seasoning, delivering a crunchy golden shell with a juicy, flavourful centre.
Using dried shiitake mushrooms gives deeper umami and better flavour absorption than fresh mushrooms. Combined with Chinese chives, Chinese leaf and vermicelli for body, the filling stays moist while remaining light. These dumplings are deep fried until crisp and served with a simple soy and black rice vinegar dipping sauce.
Chinese Chive Pockets (Jiǔ Cài Hé Zi) are a popular Northern Chinese street food made with a soft hot-water dough wrapped around a fragrant filling of Chinese chives, vermicelli noodles, scrambled eggs and fresh herbs. Pan-fried until crisp and golden on both sides, they'e the perfect savoury snack, often served with a simple soy, vinegar and chilli oil dipping sauce.
