5
Star Reviews
Up
to
Students Taught Every year
different classes to choose from
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.
Office hours
Gai Yang is a Thai-style roast chicken marinated in a fragrant blend of garlic, lemongrass, tamarind and palm sugar, then roasted until juicy with a caramelised, sticky glaze. This version is perfect for batch cooking, forming the base for multiple dishes throughout the week.
Duck Lo Mein is a rich Cantonese noodle dish built around slow braised duck legs served over flash fried egg noodles and crisp vegetables. The duck is gently braised in a deep savoury sauce made from hoisin, oyster sauce and soy sauces until the meat becomes tender enough to fall from the bone. The strong braising sauce coats the duck and lightly seasons the noodles, while crunchy vegetables and bean sprouts add texture to the finished dish.
Chinese Rice Porridge with Condiments
Hong Kong Style Congee is a traditional Cantonese rice porridge made by slowly cooking rice in a large amount of liquid until the grains burst and release their starch. This Hong Kong Style Congee recipe follows the classic method of soaking rice in oil before simmering, creating a silky, smooth texture that forms the perfect base for savoury toppings and condiments.
Congee is commonly eaten for breakfast in Hong Kong, but it is equally comforting at any time of day. The beauty of congee lies in its simplicity. A well made base can be served plain or topped with preserved vegetables, pickled ginger, crispy shallots or even Chinese dough sticks for added texture.
