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    Quick & Easy Chinese Special Fried Rice

    Hong Kong Style Leftover Fried Rice

    Quick & Easy Chinese Special Fried Rice is one of the most fundamental wok dishes in Chinese cooking. This Quick & Easy Chinese Special Fried Rice recipe is all about heat control, constant movement and using quality leftovers to create something deeply savoury and satisfying.

    In Cantonese cuisine, “special” fried rice usually means a combination of meats and seafood, often including char siu, prawns and chicken. The key to great fried rice is day-old chilled rice, a smoking hot wok and what Jeremy calls “dancing rice” where the grains jump freely off the surface of the wok.

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    Delicious Chinese Dim Sum Turnip Cake

    Delicious Chinese Dim Sum Turnip Cake, also known as Lo Bak Go, is a classic Cantonese 

    dim sum dish made with grated turnip, rice flour and savoury aromatics, steamed until set and

    then pan fried until crisp. This Delicious Chinese Dim Sum Turnip Cake recipe follows a

    traditional method, building flavour gently before steaming to create that signature soft

    interior and golden crispy edge.

    Turnip cake is all about texture. Steamed first to set the rice flour paste, then chilled and

    sliced before frying, it delivers a crisp exterior with a smooth, melt in the mouth centre and

    bites of tender turnip throughout.

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    Sweet & Sticky Chinese Hoisin Cola Ribs

    Sweet & Sticky Chinese Hoisin Cola Ribs are a rich, caramelised party favourite inspired by classic Cantonese hoisin ribs, with a clever twist of Coca Cola for extra glaze and depth. This Sweet & Sticky Chinese Hoisin Cola Ribs recipe balances thick sauces such as hoisin and ketchup with thinner ingredients like dark soy and rice vinegar to create the perfect sticky coating.

    Cooking low and slow allows the sugars to caramelise gradually, creating deep colour and tender meat that pulls away from the bone. A final baste during roasting builds that irresistible lacquered finish.

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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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      Chicken Katsu Curry Burger

      Crispy deep fried chicken katsu layered inside a toasted sesame bun and drenched in a rich, thick Japanese curry sauce. This Chicken Katsu Curry Burger takes the essence of classic katsu curry and transforms it into an indulgent fusion burger. Crunchy panko chicken, sweet apple-infused curry sauce and sharp pickles come together for the ultimate crispy, saucy bite.

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      Chinese Takeaway Chicken Curry with Egg Fried Rice

      Capture the magic of your favourite British Chinese takeaway at home with this classic chicken curry and egg fried rice. Rich, slightly sweet and gently spiced, this nostalgic dish combines tender velveted chicken, a smooth curry sauce with a hint of banana sweetness, and fluffy golden egg fried rice. It is comfort food at its finest.

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      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.
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      Watercress in Superior Broth (Xàng Tāng Xī Yáng Cài)

      This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.

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      Sizzling Salmon Belly Clay Pot

      This Sizzling Salmon Belly Clay Pot is a fragrant Cantonese clay pot dish with crispy pan-fried salmon belly layered over golden ginger, garlic, shallots and spring onions. Finished with Shaoxing rice wine and light soy sauce, it's rich, aromatic and perfect served with steamed rice.

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      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.
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      Chongqing Chilli Chicken – Fiery Sichuan-Style Stir Fry

      Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.

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      Sichuan BBQ Chicken Wings

      A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.

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      Authentic Gaeng Hung Lay

      Authentic Gaeng Hung Lay is a deeply aromatic Northern Thai pork belly curry, slow simmered until rich, tender and unctuous. Unlike coconut based Thai curries, Gaeng Hung Lay is built around a handmade paste, whole spices, tamarind and pickled garlic, creating a beautifully balanced dish that is sweet, sour and savoury all at once. This Authentic Gaeng Hung Lay recipe follows traditional techniques, starting with pounding the paste and slowly braising chunky pork belly until meltingly soft.

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      Yunnan Little Pot Rice Noodles

      This comforting Yunnan Little Pot Rice Noodle Soup (Xiǎo Guō Mǐxiàn) is a quick, flavour-packed noodle dish built by layering bold ingredients rather than cooking everything together. Thick Yunnan rice noodles are topped with stir-fried pickled mustard greens, a fragrant black bean and chilli oil, sweet soy sauce, blanched vegetables and a light, aromatic stock. As the boiling broth is poured over the noodles, the flavours mingle in the bowl to create a beautifully balanced hot and sour soup.

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      Hakka Stuffed Tofu (Yong Tau Foo)

      Hakka Stuffed Tofu is a comforting, home-style dish where soft tofu is filled with a savoury pork mixture, pan-fried until golden, then braised in a rich, umami sauce. With a balance of tender tofu, juicy filling and silky gravy, it’s a deeply satisfying dish rooted in Hakka cuisine.

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      Thai Rice Salad (Khao Yum)

      This Thai Rice Salad (Khao Yum) is a vibrant and refreshing Southern Thai dish featuring naturally blue jasmine rice, crisp vegetables, grapefruit, toasted coconut and prawn floss, all brought together with a rich sweet, salty and tangy fermented fish dressing. It's colourful, aromatic and packed with contrasting textures.

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