Katsu Sando
A delicious Japanese-style sandwich with a deep fried pork cutlet for a Friday treat!
Read RecipeMost Popular Recipes
Minced Turkey Salad (Laab Gai Nuang)
Learn how to make this minced turkey salad that has a Thai twist, with Saiphin Moore's recipe! The chilli powder does give this dish an incredible punch, and I think it’s definitely best when it is extra spicy, but you can reduce the quantity to suit your palate.
Read Recipe
Lemon Chicken
A zesty take on a takeout classic, this lemon chicken recipe promises nostalgic flavour and pizzazz aplenty (without the added MSG).
Read Recipe
Korean Pulled Pork Burgers with Kimchi Coleslaw!
Irresistible Asian-style pulled pork burgers, perfect for your next party!
Read RecipeCooking Classes in Central London
Learn More
Hunan Pork Chilli Stir Fry
A fiery, smoky stir-fry that balances heat, fragrance, and savoury depth. The secret? Toasting your chillies first and letting the pork belly fat do the hard work of flavouring the dish.
Read Recipe
Chongqing Chilli Chicken
Chongqing Chilli Chicken is a Sichuan favourite - crispy, tender chicken tossed with dried chillies and numbing peppercorns for a fiery, aromatic bite.
Read Recipe
Chicken Katsu Curry Burger
Crispy, deep fried chicken and a beautifully toasted sesame bun with a really rich and unctuous katsu curry sauce.
Read Recipe
Watercress in Superior Broth
A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
Read Recipe
Thai-Style Coconut Spiced Glazed Pork Ribs
These coconut spiced pork ribs are seared to perfection and glazed in a rich palm sugar and fish sauce caramel. A knockout rib dish you’ll want to make again and again.
Read Recipe
Chinese Takeaway-Style Chicken Curry
A School of Wok favourite – nostalgic, flavour-packed and made from scratch!
Read Recipe
Clay Pot Salmon Belly
Crispy pan-fried salmon belly, gently steamed with ginger, garlic, and rice wine in a fragrant claypot. Rich, aromatic, and full of flavour.
Read Recipe
Sichuan Chicken Wings
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Read Recipe
Gaeng Hung Lay
A rich Northern Thai curry made with tender pork, ginger, garlic, and warm spices, no coconut milk, just deep, savory-sweet flavor with a tangy kick.
Read Recipe
Stuffed Tofu
Golden, crispy tofu pockets filled with a savoury pork and mushroom stuffing - a comforting classic that's bursting with umami and perfect for sharing.
Read Recipe
Yunnan Little Pot Rice Noodles
This one-pot wonder holds intense flavours from the pickles and the fermented bean paste, which are mellowed out by the sweeter balance of the sweet soy sauce.
Read Recipe
Thai Rice Salad
Craving a vibrant Thai dish that’s as beautiful as it is delicious? Try this Southern Thai Rice Salad - Khao Yum!
Read Recipe
Spicy Hunan Chilli Beef
Try this Hunan Style Chilli Beef, seriously spicy, incredibly flavourful, and perfect with a bowl of steamed rice.
Read Recipe
Crispy Shredded Roast Chicken
Turn your leftover roast chicken into this crispy, flavour-packed Chinese-style dish!
Read Recipe
Leftover Chicken Thai-Style Stir Fry
A quick, bold way to use up leftovers and pack your meal with crunch and flavour!
Read Recipe
Roast Chicken Som Tam
Got leftover roast chicken? Turn it into a bold and refreshing Thai-style salad!
Read Recipe
Quick Roast Chicken Sesame Noodles
Transform your leftover roast chicken into a delicious sesame noodle dish! Perfect for lunch in under 10 minutes, this recipe packs sweet, sour, spicy, and umami flavours into every bite.
Read Recipe
Chinese Aubergine with Pork Mince
Straight from Jeremy Pang's new book, Hong Kong Kitchen - this is all about bold flavours: ginger, garlic, chilli, and a meaty sauce that soaks beautifully into pan-fried aubergine.
Read Recipe
Chinese-Style Scrambled Eggs
Osmanthus Flower Eggs — a unique scrambled egg dish with an addictive meaty texture, packed into crunchy lettuce wraps.
Read Recipe
Curried Noodle Soup
This curried noodle soup is fiery, fragrant, and full of flavour!
Read Recipe
