SarahApril 24th, 2019

What a fantastic experience this was! I was given a Korean Street food cooking course as a birthday gift and it was super helpful being shown how to chop and prepare the ingredients correctly before going to cook. All the staff I encountered were very nice and eager to help us learn plus we got to know lots of cultural insights into Korean cuisine. I'd highly recommend people to do this course and probably the other ones available as well as they've been very helpful in me becoming more competent with cooking Korean cuisine. See photos for examples of what we made :) Thanks School of Wok!

Danny VassJuly 31st, 2019

Came here for a work team building event. The task was to make some bad buns. It was a lot of fun and we were well looked after by the owner. The result was a few delicious buns washed down with a beer. Highly recommended if you want to have fun with a group and eat well too.

Phil SpiveyFebruary 2nd, 2019

Great day learning how to cook properly with a wok. Heather and her assistant Sharon were brilliant teachers and made the day even better than I expected. Great value considering it’s a six hour course with five dishes cooked and drinks to go with it. Thoroughly recommended.

Allan JonesMay 1st, 2019

Brilliant school with superb staff. Philip and Sharon were fantastic. Difficult to fault a seamless day of instruction, cooking and eating excellent food. Oh, and drinks! Highly recommended.

Dave NeelyMay 3rd, 2019

I’ve followed Chef Pang and the School of Wok on YouTube for over a year, enjoying the videos and cooking instructions very much. When we found ourselves with a trip to London scheduled, I knew that I had to take one of their classes. We scheduled a 3 hour Dim Sum class for the Friday night that we were there. The class started at 6:30 and we received emailed instructions ahead of time telling us when to arrive and what to wear, etc. For the class, we made several items including BBQ chicken wings, sui mai steamed dumplings, crispy beancurd rolls, and baozi steamed buns with pickled veg. There were about eight of us taking the class, plus the instructor and an assistant. I had hoped that Chef Pang would be teaching the class or even be there to say hello, but alas he wasn’t. Our instructor Paddy was very friendly and attentive, so no complaints about him at all. Here are my impressions both good and otherwise on the experience. Pros: -The staff was very attentive and answered all questions. -Each attendee was offered a drink before class started, either soft drinks or wine. Very nice. -I liked the array of items that we made, it was a good cross section of dim sum (though certain items were more successful than others, more on that later). -The learning area was laid out nicely and I think everyone had a good view of the instructor. We were positioned around a large table for the most part, but we did go back to the kitchen for a quick bit of wok stir frying. -Once the class was finished and the food was cooked, we were seated at the same table we learned from and presented the dishes as a nice meal, it was a great way to end the evening (and everyone was very hungry by that point after working with all that food for the past 2 ½ hours). Our favorite dishes were the wings, sui mai and the baozi. -Items for sale came with a 10% discount, I picked up a nice cleaver for a fair price that I’ve since used at home and like very much. Cons: -Couples/partners were often given one item between them during the class to share work on. The individuals who came solo had their own items. The couples were then required to determine who would do what with a shared resource while the solos got to do everything. Considering that we paid full price for each person, I feel that everyone should have gotten their own set of items to work on. It was a more complete experience for the people that came solo. -For the baozi, we actually cooked out of the Baozi kits that School of Wok sells. I have to admit this seemed very self serving and I would have much rather cooked from common ingredients that we find at the market. I understand that the kits are faster acting for dough than waiting for yeast to rise, but in other bread making classes I’ve attended we would work with the base ingredients to make the dough, then the instructor would have some other risen dough available to complete the preparation. I just think that’s a better learning experience than opening plastic bags from a kit. For the pickled veg, we literally mixed a powder with water to create the pickling solution rather than the simple act of mixing vinegar, sugar and other spices (I had to ask for the real recipe). My minor complaints aside however, we had a very good time during our class. Even as an experienced cook, I learned some new techniques that I will apply going forward. There are some areas that can be addressed but for anyone looking for a good evening learning to cook and enjoying some good food, I would recommend School of Wok and would visit again if I had the opportunity.