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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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Mie Ayam is a popular Indonesian noodle dish featuring egg noodles served in a light chicken broth and topped with savoury stir fried chicken. The chicken is cooked with aromatic ginger and garlic before being coated in sweet Indonesian kecap manis, creating a rich caramelised glaze. The dish is layered with tender pork meatballs, shredded chicken, fresh greens and crispy fried shallots, giving a balanced bowl full of texture and flavour.
Szechuan Eggplant
Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.
Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.
Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a spicy, sweet and savoury gochujang sauce. This version uses a light anchovy and kombu stock for depth, with fish cakes and vegetables added for texture. The sauce thickens as it cooks, coating each rice cake in a rich, glossy glaze.
This sweet and sour aubergine takes a different route from the familiar ketchup-based Cantonese version. Inspired by the sharper sweet and sour flavours of northern Chinese cooking, the sauce combines black rice vinegar and white rice vinegar for two distinct layers of acidity. The aubergine is coated in cornflour and double-fried until exceptionally crisp, then quickly tossed with dried chillies, Sichuan peppercorns, garlic and spring onion before being glazed in the sticky sauce.
