Founded in 2009 by 4th generation foodie Jeremy Pang, the school of wok has three main goals: to eat great Asian food, to teach great Asian food, and to laugh whilst doing so. From humble beginnings visiting clients in their own kitchens, Jeremy and business partner Nev have grown the school into a recognised brand with a flagship cookery school in London's Covent Garden, just a stone's throw from world famous Chinatown.
Jeremy Pang
Jeremy comes from three generations of Chinese chefs. Being surrounded by food connoisseurs Jeremy developed his passion for food and cooking at an early age. After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. Following the success of his mobile kitchen and help from sponsors, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines - right in the heart of London. Jeremy has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner. s.
Jeremy’s Crispy Calamari Bao with Salted Egg Coconut Crunch
Try your hand at creating fluffy bao buns, topped off with crispy calamari. It’s the perfect dish to start off a celebratory dinner. The salted egg coconut crunch adds an unexpected flavour explosion that your friends and family will talk about for days.
MORE RECIPES
Interested in trying more of Jeremy’s recipes? Discover more of his dishes here.
Discover all her recipes