School of Wok introduces Celebrity Guest Chef Classes

Ann Hall |

The School of Wok introduces Celebrity Guest Chef Classes at their venue in Covent Garden – the culinary hub for Asian and Oriental food culture in London.

School of Wok Guest Chef Classes   Jeremy Pang, founder and head chef at the School of Wok, is fast becoming a renowned culinary name and acclaimed teacher of Oriental cuisine, not only at the School in Covent Garden but also making appearances at food festivals like Taste of London and on cookery shows such as Sunday Brunch. Since opening the School of Wok in 2009, Jeremy has been sharing the real secrets of Chinese cooking to make it so much more accessible and disperse those MSG myths. Chef Jeremy's enthusiasm and passion for his talent shines through in all his classes and in his cookery book, Chinese Unchopped, and this year he is forming bonds with innovative, exciting and relative chefs in the food industry who will bring their own signature dishes to the School of Wok, and take fusion food to the next level. The first exciting masterclass is in conjunction with Alfred Prasad, the youngest ever Indian chef to be awarded a Michelin star and is one of London's most celebrated Indian chefs. He will be featuring classic light flavourful Indian dishes as well as Indian-Chinese techniques using mainly Chinese spices and key ingredients used by Chinese settlers in India. Get a taste for the Momo – steamed dumplings with spicy chutneys – a traditional street food from the ports of Bengal. Next up in March is Dan Doherty, famed for his Duck and Waffle Restaurant and particularly: Brunch. Dan will be joining Jeremy in an exploration of the rich and flavoursome congees – a traditional rice porridge - eaten across Asia, and of course his mouth-watering crispy duck (perhaps with waffles?). An Evening with Jose Pizarro in April will explore the use of pork in both Chinese and Spanish culture, bringing together these two vibrant cuisines, highlighting traditional sharing-style meals that we all know and love – tapas and dim sum. Jose's new book Basque: Spanish recipes from San Sebastian & Beyond will be on hand for guests to purchase and have signed by Senor Pizarro himself. Thai cuisine of course will also make its mark with Saiphin Moore from Rosa's Thai Café. Her modern take on authentic Thai cuisine will be shared through some of her favourite and most popular dishes, including an intricate Salmon Red Curry and a delicious Thai aubergine salad – see if the recipe below inspires you to come along.  

Click Here to see the full list of classes…

These classes are an inspiration for those who love to cook and eat Asian and fusion food!

Where: School of Wok, 61 Chandos Place, 

When: Friday 19th February 2016 – Alfred Prasad                 Friday 4th March 2016 – Dan Doherty                 Friday 22nd April 2016 – Jose Pizarro                 Friday 13th May 2016 – Rosa's Thai Café

To book your space please contact School of Wok on or call 0207 240 8818


Thai Aubergine Salad (Yum-Makuer-Yao) School of Wok Guest Chef Serves 2 2 Thai Long Eggplants (green or purple) 1 red onion 1.5 teaspoons of chicken powder 1/2 tablespoon of lime juice 1/2 tablespoon of fish sauce 3-5 Thai red chilli (adjust based on your preferred spice level) 5 gram palm sugar 1 sprig coriander, to garnish 1 spring onion, to garnish 1 teaspoon of white sesame seeds, to garnish 1 hard-boiled egg, halved 2 jumbo prawns Char-grilled or oven grill the aubergines until the skin is brown/black. Set aside to cool. For the sauce, mix palm sugar, fish sauce and lime juice. Stir well until palm sugar is completely dissolved. Add chicken powder to the mixture. Finish off the sauce with chopped red chilli. Once aubergine is cooled, peel off the charred skin. Cut them into chunks. Poured the sauce over the aubergines before serving so it doesn't get soggy. Garnish with red onion, coriander, spring onion, sesame seeds and boiled egg. Serve at room temperature.
Coya London, Piccadilly
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