School of Wok is proud to run our kitchens using AEG’s award-winning technology. From steam ovens, to induction hobs our kitchens represent modern day domestic living with both stylish and efficient high-quality appliances. Partnering with AEG to #TakeTasteFurther, School of Wok has also been a hands-on participant in recent Taste festivals.


A true legend and master in bringing Oriental cuisine to the UK, School of Wok and Jeremy Pang are humbled to have received Ken Hom’s support in various business ventures. From the launch of School of Wok Professional, to writing the forward for Pang’s first cookbook; Chinese Unchopped, we are honoured recipients of Hom’s knowledgeable and generous contributions.


Globally renown for making Chinese sauces for over 100 years, School of Wok uses many of the exceptional Lee Kum Kee products during a variety of classes. Lee Kum Kee products are a wonderful tool in the kitchen, helping to create a true depth of flavour and balance; from their classic Oyster Sauce, to Hoisin, XO sauce, Chiu Chow Chilli Oil and more.


Providing style, craftsmanship and sustainability, School of Wok is delighted to have sponsorship from Symphony Kitchens, who kindly outfitted the school’s kitchens with smooth, stylish-but-understated, hard-wearing worktops and surfaces.


With over 280 years of experience, products by ZWILLING J.A. HENCKELS are recognised globally as the symbol for the highest possible quality and function. School of Wok is proud partners with this exceptional brand, using their western-style knives for all of our non-cleaver slicing and dicing.


School of Wok is proud to partner with Hong Kong Tourism Board, as fellow supporters for discovering all that ‘Asia’s World City’ has to offer.


By partnering with Macau Tourism Board, School of Wok was able to host London’s very first Macanese cooking class in 2015, helping to introduce Britain to Macanese cuisine, culture and all it has to offer.


School of Wok launched into partnership with local charity and food bank, The Passage, by offering our corporate clients the opportunity to add a highly beneficial CSR (corporate social responsibility) element to their team building events. The Passage’s mission is to provide resources which encourage, inspire and challenge homeless people to transform their lives.


In June 2015 Jeremy Pang released his first cookbook, Chinese Unchopped, published by the brilliant, efficient and visionary Quadrille Publishing UK.

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