Perhaps one of Thailand's most popular curry exports, this Massaman Chicken Curry promises big flavour with just the right amount of heat. Ideal for a weeknight meal or a sure-to-impress dinner party main; Jeremy's recipe is easy to follow, and even easier to devour!
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Crispy and aromatic shreds of potato to 'wake up' the appetite
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Delicious, fresh, flash fried wasabi stems with garlic, ginger and chilli!
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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 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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Craving a vibrant Thai dish that’s as beautiful as it is delicious? Try this Southern Thai Rice Salad - Khao Yum!
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Try this Hunan Style Chilli Beef, seriously spicy, incredibly flavourful, and perfect with a bowl of steamed rice.
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Turn your leftover roast chicken into this crispy, flavour-packed Chinese-style dish!
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