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.
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Classic wok cooking at it's finest, here's a simple recipe for making the most deliciously savoury seafood fried rice!
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This simple Pork Belly Braised Noodle dish is layered with mushrooms, egg noodles and one HELLUVA sauce. If you're looking for warming Asian comfort food without the fuss - this is the recipe for you.
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Make the perfect Chinese egg fried rice with this quick recipe
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A spicy, umami-packed stir fry – perfect with a hot bowl of rice.
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Rustic, spicy, and packed with bold Sichuan flavours, this Sweet & Sour Stir-Fried Pork takes a classic Chinese favourite and gives it a fiery twist.
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A dish that's simple enough for a weeknight but bold enough to impress your mates.
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A deeply savoury, slightly sweet braised pork noodle dish with intense umami, whole spices, and a rich lardy base. This version captures the authentic, rustic flavour with a short ingredient list and deep aromatics.
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A classic Xi’an-style noodle dish, School of Wok style - chewy, tangy, and totally satisfying.
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A fragrant, fiery Thai curry made from scratch with homemade fish balls and a vibrant green curry paste.
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A quick, flavour-packed stir fry that keeps your steak tender and asparagus crisp! 🍜 This steak & asparagus stir fry is one of the fastest, tastiest dishes you can make at home.
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A Cantonese comfort dish full of umami and texture
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A peppery, spicy and aromatic pork salad where we embrace the “less desirable” cuts.
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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 is a Sichuan favourite - crispy, tender chicken tossed with dried chillies and numbing peppercorns for a fiery, aromatic bite.
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Crispy, deep fried chicken and a beautifully toasted sesame bun with a really rich and unctuous katsu curry sauce.
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A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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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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A School of Wok favourite – nostalgic, flavour-packed and made from scratch!
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Crispy pan-fried salmon belly, gently steamed with ginger, garlic, and rice wine in a fragrant claypot. Rich, aromatic, and full of flavour.
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A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
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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.
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Golden, crispy tofu pockets filled with a savoury pork and mushroom stuffing - a comforting classic that's bursting with umami and perfect for sharing.
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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.
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