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Amazing cookery lessons from the School of Wok. You have seen us on YouTube, now come and experience the real deal.

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    Most Popular Recipes

    Three Chinese Condiments

    Master Chinese condiments with easy recipes. Create Garlic Oil, Chilli Oil, and Ginger & Spring Onion Oil for authentic flavors in your dishes.
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    Soy Garlic Korean Fried Chicken

    Korean Fried Chicken - who doesn't love it? Here's another fantastic recipe for all you fried chicken lovers out there!
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    Cold & Spicy Korean Kimchi Noodles

    Cold & Spicy Korean Kimchi Noodles are a refreshing, flavour-packed dish perfect for warm days. Chewy rice noodles are tossed with crunchy vegetables, tangy kimchi and a bold gochujang-based sauce. Finished with sesame oil and a soft boiled egg, the dish balances spicy, sour and savoury flavours with a cooling, satisfying texture.

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    Chinese Hot & Sour Soup

    An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!

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      Cookery Classes in Central London

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      Advanced Bao Folding Technique

      Advanced Bao Folding Technique is a step by step guide to mastering professional level pleating for steamed bao buns. This Advanced Bao Folding Technique tutorial focuses on hand positioning, structured pleat progression and controlled twisting to achieve 5, 7, 9, 11 or even 13 neat pleats around your bao.

      Beautiful pleats are not about speed. They are about structure, repetition and understanding how the dough sits in your hand. This technique works for bao buns, soup dumplings and larger steamed buns, helping you create a smooth rounded base with evenly spaced pleats that gather neatly at the top.

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      Alternate Ways To Cut Mango and Cucumbers

      Alternate Ways To Cut Mango and Cucumbers is a knife skills tutorial inspired by street food techniques from Thailand and India. This Alternate Ways To Cut Mango and Cucumbers guide shows you how to julienne an unripe mango cleanly against the stone and how to fine dice a cucumber while keeping it mostly intact for control and precision.

      These techniques focus on stability, control and using the natural structure of the ingredient to guide your knife. While traditionally done in the hand by experienced street vendors, this version adapts the methods safely for the home cook.

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      How to Remove Rust from Your Wok

      School of Wok Technique Guide

      If your wok has developed rust on the inside surface, do not panic. Carbon steel woks naturally rust if left damp or not properly dried. In most cases, rust does not mean the wok is ruined. It simply needs restoring and re seasoning.

      This technique guide explains how to safely remove rust and bring your wok back into working condition.

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      How to Care for a Cast Iron Wok

      A cast iron wok is durable, retains heat exceptionally well and is perfect for slow cooking, braising and deep frying. Proper care ensures longevity, prevents rust and maintains its performance.

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      How to Clean and Maintain a Wok

      School of Wok Technique Guide

      A properly seasoned wok is one of the most important tools in Chinese cooking. Knowing how to clean and maintain a wok correctly ensures it develops a natural non stick surface, prevents rust and improves flavour over time. This technique guide explains how to clean a wok after cooking, how to dry it properly and how to rescue a rusty wok.

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      How to Rescue Your Wok

      School of Wok Technique Guide

      If your wok has developed speckles of rust, do not throw it away. A carbon steel wok can almost always be rescued. Rust usually forms because the wok was not dried properly after washing. The good news is that rescuing a wok simply means re seasoning it correctly.

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      How to Steam Without a Bamboo Steamer

      Bao Bun Steaming Techniques

      Steaming is the gold standard method for cooking bao buns and dim sum. A traditional bamboo steamer naturally absorbs excess condensation, preventing water from dripping back onto your food. However, if you do not own a bamboo steamer, there are several effective alternatives that will still give you light, fluffy bao without sogginess.

      The key principle is controlling condensation. Any flat metal or glass lid will collect steam, which then drips back down onto the bao. Managing that moisture is the difference between perfect bao and soggy buns.

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      How to Season a Wok

      School of Wok Technique Guide

      Seasoning a wok is the most important step before you begin cooking with it. Carbon steel woks come with a factory applied anti rust coating to prevent corrosion during storage and shipping. This coating must be removed completely before first use, then the metal must be heated and sealed with oil to create a natural non stick surface.

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      Knife Skills: How to Butterfly & Roll Cut Meat

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      Knife Skills: How to Cut Vegetables & Make Chilli Oil

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      Spicy BBQ Gochujang Chicken Wings

      Spicy BBQ Gochujang Chicken Wings are smoky, sticky and deeply savoury, cooked slowly over charcoal and finished with a glossy Korean style glaze. This Spicy BBQ Gochujang Chicken Wings recipe balances sweet honey, salty soy and punchy gochujang with a touch of rice vinegar for brightness.

      Traditionally Korean wings are deep fried before being coated in sauce, but this version embraces live fire cooking. By cooking the wings indirectly over charcoal first, then basting at the end, you get crisp skin, juicy meat and a lacquered spicy finish.

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      High quality products

      School of Wok Apron(12322067) School of Wok Apron(12322067)

      £16.00

      THE SCHOOL OF WOK COOKBOOK THE SCHOOL OF WOK COOKBOOK

      £20.00

      Bamboo Steamer (12322011) Bamboo Steamer (12322011)

      £45.00

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