Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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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. He’s on a mission to prove delicious Asian food shouldn’t just be from your local take away… it’s really not as complicated you think! With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. Jeremy has published two of his own cookbooks: demystifying Chinese cooking in Chinese Unchopped, and exploring different delectable dishes in Hong Kong Diner. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products.

Pang cooks up one dish while he’s on the road, inspired by the produce he’s been introduced to, and then back in his own kitchen, a range of Asian dishes that cover almost every occasion: family feasts, comfort cooking, restaurant classics. In each episode, he’ll travel the UK, revelling in its landscape, meeting different food producers and sampling a huge variety of ingredients which he will use to cook up a unique Asian dish. Celebrity Chef Jeremy Pang is starring in the brand-new ITV series ‘ Jeremy Pang’s Asian Kitchen,’ to inspire the nation to cook easy Chinese and Asian style dishes at home.On the road, Pang fires up the BBQ in his mobile kitchen to make a soy chicken burrito, sure to please a crowd.

Every episode of Asian Kitchen is packed with incredible food, filled with flavour, delicious recipes, useful hints, tips and hacks to make this style of cooking achievable for everyone.

Jeremy travels throughout the United Kingdom, revelling in its landscape, meeting different food producers and sampling an ecclectic variety of ingredients, of which he will use to cook up a variety of unique Asian dishes. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. After a lesson in foraging for mushrooms, Jeremy uses his find in a comforting crispy dish, a tempura medley of mushrooms.

The final frozen delight is served with a drizzle of ‘caramel sauce’ made from coconut cream and a splash Sweet Soy Sauce, topped with juicy coconut flakes. But if you had something crispy, you have something opposite that melts in the mouth, you had something soft with a gentle bite, you had crunchy – usually from fresh vegetables or flash-fried vegetables, salads, anything like that – and you had a perfect balance of those textures.These crispy delights feature pork infused in Char Siu Sauce, Shaoxing Rice Wine, and Premium Dark Soy Sauce, before being wrapped in light golden pastry puffs. Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”. Joe Swash steps into the kitchen for his first lesson and tries his hand at duck spring rolls, a perfect starter or snack. In 2022 he starred in his debut TV show on ITV, Jeremy Pang's Asian Kitchen, accompanied by guest Joe Swash [11] and he is a regular panelist on BBC Radio 4's Kitchen Cabinet.

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