School of Wok

LAST REMAINING SPOTS

Next Friday, 15th May at 6pm, we’re thrilled to welcome special guest chef to School of Wok for an unforgettable hands-on cooking experience.

Coastal Flavours of India: A Journey Through Kerala, Goa & Beyond

Travel through India’s vibrant coastline where coconut, curry leaves, tamarind and warming spices shape some of the country’s most beloved dishes. In this immersive class, you’ll cook, taste and learn the stories behind the food, while building confidence using spices in your own kitchen.

On the menu:
Malabar Prawn Curry
Goan Fish / Vegetable Caldinho
Mangalorean Chicken Sukka
Beans Poriyal

Whether you’re a passionate home cook or simply love Indian food, this is your chance to explore the bold, diverse flavours of coastal India with expert guidance from Radhika.

🎟️ Spaces are almost gone - grab one of the last remaining spots now via our website!

Chin Taylor’s classes on 10th & 11th July are now LIVE 🔥

Don’t miss your chance to cook with —these won’t stick around for long.

Book now to secure your spot via our website

New class just dropped 👀 Vegetarian Dim Sum at School of Wok 🥟

Learn to make Har Gau from scratch and master pro folding techniques, plus create delicious bites like Chestnut & Sticky Rice Siu Mai and Tofu Skin Rolls.

Hands-on, flavour-packed, and perfect for veggie food lovers 🌱

Check out our website for more details

Happy Songkran!

Celebrate Thai New Year with our delicious G*i Yang recipe. Smoky, juicy chicken packed with bold flavours from garlic, coriander, fish sauce, and a hint of sweetness - this is Thai street food at its best.

INGREDIENTS

2 chicken legs (legs and thighs)
THE MARINADE
6-8 cloves of garlic
3 lemongrass stalks
Handful of coriander (leaves and stalks)
3-4 tbsp light soy sauce
1 tbsp fish sauce
2 tbsp palm sugar
1 tbsp kecap manis (sweet soy sauce)
2 tbsp tamarind concentrate
3-4 tbsp hot water (to help melt the palm sugar)
1 tbsp crushed black peppercorns

METHOD

Finely chop the garlic, lemongrass and coriander root, a pestle and mortar to a paste, add the rest of the marinade ingredients.
In a mixing bowl pour over the marinade onto the chicken, making sure all the chicken is well covered (if you want you can massage the marinade in between the skin and meat). Cover the bowl and marinade in the fridge for an hour, ideally overnight.
COOKING

Heat an oven proof skillet on high heat. Place the chicken skin side down and cook for 3-4 minutes, turn the chicken, brush with the marinade and cook for further 3-4 minutes and then place the skillet into an oven for 20-25 minutes at 200°C until the chicken is cooked through and the skin is nicely browned / charred.

Spring has arrived, and we’re celebrating with something special 🌸

From 10th–24th April, enjoy 15% off School of Wok classes and gift vouchers - use the code SS26 at the checkout.

Whether you’ve been looking to dive deeper into Asian cooking or treat someone to a unique experience, now’s the perfect time.

Steak & Asparagus Stir Fry

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.

Ingredients:
1 thin ribeye steak (approx. 200g)
1 bunch asparagus, trimmed and sliced on the diagonal
2 bird’s eye chillies, pierced
2 spring onions, roughly chopped
3 garlic cloves, sliced
1 thumb-sized piece ginger, sliced
A handful of coriander (stalks finely chopped for the stir fry, leaves reserved for garnish)

The Marinade:
1 tbsp light soy sauce
1 tsp sesame oil
½ tsp sugar

The Sauce:
1 tsp English mustard
1 tbsp oyster sauce
2 tbsp Shaoxing rice wine
½ tsp dark soy sauce
½ tsp sugar

Other:
1 tbsp vegetable oil (plus a little extra if needed)

METHOD:
Slice the ribeye thinly across the grain. Lightly bash the slices with the back of your knife to tenderise.
Mix with the marinade ingredients and set aside.
In a small bowl, stir together the mustard, oyster sauce, Shaoxing wine, dark soy sauce, and sugar.
Roughly chop the ginger, garlic, and spring onion.
Finely chop the coriander stalks, saving the leaves for garnish.
Keep everything ready to go, this dish cooks fast!

COOKING

Heat 1 tbsp oil in a wok until smoking hot.
Add the ginger, garlic, spring onion, coriander stalks, and pierced chillies. Stir fry until fragrant (about 30 seconds).
Push the aromatics to the side of the wok. Add the steak in a single layer and sear quickly, turning once so it caramelises but stays tender.
Add the asparagus, tossing through the steak.
Pour in the sauce and toss everything together. The asparagus should be just tender with a little bite, and the steak glossy with the sauce.
Scatter over the fresh coriander leaves then serve immediately with steamed rice or noodles.

Cook Your Way Along India’s Coastline with Chef .

Join us on 15th May, 6–9pm for a truly special hands-on cooking class that brings the vibrant flavours of India’s coastal regions to life.

On the menu:
• Malabar Prawn Curry
• Chettinad Pumpkin & Tamarind Curry
• Goan Fish Caldinho
• Mangalorean Chicken Sukka
• Beans Poriyal

Whether you’re a curious beginner or a seasoned home cook, you’ll leave inspired (and very well fed!).

Spaces are limited—reserve your spot and join us for an unforgettable evening of coastal Indian cooking.

Thai Cooking Class with .thaifood

📅 Friday 27th March | ⏰ 6–9pm

Join us for a 3-hour Thai cooking experience with Chef Marni Xuto and learn to create bold, authentic flavours from scratch 🌿

On the menu:
Crispy Spring Rolls
Larb Moo
Prawn Thai Green Curry

Hands-on, flavour-packed, and full of tips you’ll actually use at home. Plus, plenty to eat (and take home 👀).

👉 Limited spaces available – book now