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Gear up for a culinary journey! Join our 5-day course, where each day brings a new cuisine into the spotlight. We cover, Sushi, Dim sum, Chinese, Thai, Vietnamese and Korean. By the end of the week, you'll be armed with a fresh set of skills guaranteed to wow your friends and family or even future customers. Let the cooking adventure begin! Click the button below, then click "Duration" and select the 5 day class.
"Ian, Kiki and Lance all delivered informative, engaging and helpful lessons. A really great experience. I would highly recommend and it’s given me a great foundation to build from."
"I took my granddaughter for her 18th birthday on a Thai cooking course at School of Wok and we had an amazing time and cooked delicious food"
"Had a great time here for our work Christmas party! We learnt a lot about the cooking process as we went and made some really tasty food on top of it. The School of Wok team were so friendly and helpful throughout and our colleagues all really enjoyed it!"
Located in the heart of London's vibrant Covent Garden. With our prime location, we are easily accessible by all main forms of transport, making it convenient for anyone to join us for a fun and educational culinary experience.
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Claypot Black Bean Salmon is a comforting one-pot dish where fragrant jasmine rice is cooked in a claypot until crisp at the base, then topped with salmon coated in a savoury black bean paste. As the fish steams over the rice, the flavours infuse together, creating a rich, aromatic dish with crispy ginger rice and tender salmon.
Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.
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.
These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
