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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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These Korean Pork Belly Tacos combine slow-roasted, melt-in-the-mouth pork belly with soft homemade corn tortillas, quick pickled red onions and fresh lime. Sweet, spicy, savoury and tangy, they're the perfect fusion of Korean and Mexican flavours.
Leftover Thanksgiving Banh Mi is the ultimate way to transform roast turkey, gravy and Brussels sprouts into bold Vietnamese street food. This Leftover Thanksgiving Banh Mi recipe recreates the light, airy baguette texture traditionally debated in Vietnam, then fills it with smoky wok fried turkey and sprouts finished with fish sauce, palm sugar and lime.
The key to a great banh mi is the bread. This version compares plain flour dough against a mix of plain flour and rice flour, with vitamin C used as a natural bread improver to create a lighter crumb. Once baked and crisp, it becomes the perfect vessel for rich leftover flavours.
Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines crispy prawns, soba noodles, crunchy kale and a fragrant Southeast Asian rempah made from lemongrass, galangal, turmeric, chilli and shallots. Finished with crispy shallots and a deep-fried soft-boiled egg, it's packed with texture and bold flavours.
Tamago Sando is Japan's iconic egg salad sandwich, made with pillowy-soft shokupan (Hokkaido milk bread) and a rich, creamy egg filling featuring Kewpie mayonnaise, mustard and spring onions. A medium-boiled egg is placed in the centre so each half reveals the signature golden yolk when sliced, making this a classic Japanese convenience store favourite.
