Ready to Wok & roll?

 

Kate & Hayley's visit to School of Wok (brilliant name), cookery school in Central London. 

The following post may include parts which may be unsuitable for people with a nervous disposition...or vegetarians.

Unsuspecting right in the heart of London is this place.  From the outside it looks like some sort of homeware store, very neat and clean, except for the group of adults all sat round a big square wooden table on wheels, making chinese lanterns. 

Hayley the Spice Kitchen...

We were lucky enough to be invited to go to one of the Chinese New Year workshops put on at the School of Wok.  We arrived just in time to see the lanterns being made - ready for the next part of the workshop - cooking.

On the menu today:
Crispy Gold Bucket Wontons
'Longlife' Lobster Noodles with ginger and spring onion
Braised Fortune Mushrooms with pak choi
Chilli and garlic 'Wealthy Clams'

The prep involved all standing round with cleavers and vegetables - simples.  Jeremy Pang, Head Chef and Founder gave us all some handy tips on using knives and small chef skills to improve everyday cooking.   Did you know, for example, it is less wasteful to peel ginger with a spoon?  It's surprisingly easy, and garlic literally pops out of its skin by dipping it in just a bit of water.  Easy peasy.

Arguably, the most exciting part of the day was when the lobsters were brought out.  I was surprised to be honest that we were to be allowed to effectively (and kindly) kill and cook, not one but two, lobsters.  I mean, they're high end stuff, I only ever have lobster at special occasions.
  

The quickest and least painful way to effectively prep the lobster.

Next came the cooking in the 'spice kitchen' on the snazzy hobs (much more modern than The Little Kitch's), and to round it off - the feast round the table with our fellow cooks.

Showing how it's done. Good luck everyone...

For those who really want to hone in on some Chinese, Thai, Vietnamese and Japanese foods, then the School of Wok is the place for you.  They have a whole kitchen full of different classes and even dim sum making ones.  Can't make up your mind?  No worries, they have demonstration classes - for free.  It's an authentic and genuine place, where you get to really be hands on with what you are doing.  The facilities are great, and you do come out of their feeling like you've just accomplished a great menu, and of course, feeling full.  I think it's well worth the time and price.

Kate cooking up a storm

Chef's turn

Feast time!

Clams and wontons

Taster wines introduced by A Grape Night In