A Culinary Experience They'll Remember

Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines crispy prawns, soba noodles, crunchy kale and a fragrant Southeast Asian rempah made from lemongrass, galangal, turmeric, chilli and shallots. Finished with crispy shallots and a deep-fried soft-boiled egg, it's packed with texture and bold flavours.

This Soy & Garlic Korean Fried Chicken features ultra-crispy double-fried chicken wings coated in a rich buttery soy and garlic glaze with a hint of chilli and honey. Sticky, savoury and irresistibly crunchy, it's the ultimate Korean comfort food.

Sichuan Street Food Noodles with Sesame & Pork

Spicy Chinese Dan Dan Noodles are one of Sichuan’s most famous street food dishes, known for their deep savoury flavour, nutty sesame base and warming chilli heat. Traditionally served from street stalls in Chengdu, these noodles combine a rich sesame paste dressing with spicy minced pork and preserved vegetables for layers of texture and umami.

The balance is key. Nutty sesame paste, savoury soy, gentle sweetness, sharp black vinegar and fragrant chilli oil create the base. On top sits caramelised pork mince with pickled Sichuan vegetable, finished with fresh greens and herbs. When mixed together, the sauce loosens with hot stock and coats every strand beautifully.

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 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.

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.