TEAM EVENTS — NOVEMBER TO DECEMBER DATES AVAILABLE
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£27.00

10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Delicious Vietnamese Chicken Pho

    Delicious Vietnamese Chicken Pho is a light yet deeply aromatic noodle soup built on gently toasted spices, charred aromatics and slow simmered chicken stock. This Delicious Vietnamese Chicken Pho recipe layers cinnamon, star anise, cardamom and coriander seeds with lemongrass, ginger and onion to create a beautifully clear, fragrant broth that defines authentic pho. Unlike beef pho which can take several hours longer, chicken pho develops rich flavour in around an hour. Finished with shredded chicken, rice noodles, fresh herbs and lime, this bowl delivers that perfect Vietnamese balance of sweet, savoury and fresh.

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    Thai Beef Coconut Curry Soup

    Thai Beef Coconut Curry Soup is a rich Northern Thai inspired noodle soup similar to Khao Soi. Slow cooked beef simmers in a fragrant red curry broth made with chillies, lemongrass, galangal and coconut milk. Over several hours the beef becomes tender and the curry develops deep layers of flavour, balancing spice, sweetness and savoury fish sauce. Served with noodles, pickled vegetables and crispy fried noodles, this dish delivers both comforting warmth and complex Thai aromatics.

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    Ginataang Manok (Filipino Coconut Chicken Stew)

    Ginataang Manok is a comforting Filipino coconut chicken stew made with bone-in chicken, ginger, garlic and onions simmered in rich coconut milk. Finished with tender green papaya and a touch of smoked paprika, it's a simple, homely dish that's perfect served with steamed rice.

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    Japanese Custard Pudding (Purin)

    This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.

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    Spicy Thai Style Fish Cakes

    Pan-Fried Tod Mun with Green Bean Crunch

    Spicy Thai Style Fish Cakes, known as Tod Mun in Thailand, are a popular street food snack made from blended seafood, fragrant herbs and kaffir lime leaf. These Spicy Thai Style Fish Cakes combine white fish, prawns and squid for a naturally sweet, bouncy texture, finished with finely sliced green beans for signature crunch.

    The secret to authentic Thai fish cakes is drying the seafood thoroughly before blending. Removing excess moisture creates a firm paste that fries to a crisp golden exterior while staying soft and springy inside. Pan frying gives you a lighter finish while still delivering that satisfying caramelised crust.

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    Ayam Goreng (Malaysian Fried Chicken)

    Ayam Goreng is a Malaysian and Indonesian-style fried chicken marinated in a fragrant spice paste, then lightly coated with cornflour and deep-fried until crisp and golden. Packed with aromatic herbs and spices, it's wonderfully juicy inside with a beautifully crunchy exterior.

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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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    Vietnamese Caramel Chicken (Gà Kho)

    This Vietnamese Caramel Chicken is a beautifully balanced dish of crispy chicken thighs braised in a rich caramel sauce infused with ginger, garlic, shallots and fish sauce. The secret is allowing the sugar to caramelise before adding water, creating a glossy sweet and savoury glaze that coats every piece of chicken.

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    Korean Marinated Eggs (Mayak Eggs)

    These Korean Marinated Eggs, or Mayak Eggs, are perfectly soft-boiled and soaked in a savoury, sweet and slightly spicy soy marinade. The cracked shells create a beautiful marbled effect, while the flavour-packed marinade makes them perfect served with rice or instant noodles.

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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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