Oriental & Asian food
In the London based School of Wok you can learn the art of Oriental and Asian cuisine. The leader chef is Jeremy Pang who is a third generation chef in his family and he is truly mastering Asian cuisine.
Jeremy's grandfather is a traditional Chinese baker and his restaurant is quite well known in London Chinatown, called Kowloon at 21-22 Gerrard Street. Everyone is cooking in the family so there was no doubt to continue the family line.
School of Wok specialized in the Oriental and Asian cuisine, you can choose to do different programs from 3 hours quick prep course up to a 3 weeks long course. You can learn here fancy and cool things but it's also very useful for everyday meals.
Asia is divers, it's colorful and rich of tastes; Korea, Vietnam, Thailand, China and Southeast Asia. Learn to make Sushi, stuff Dim Sums or make a brilliant dish with seafood.
While we were visiting, Jeremy was preparing a starter with fish and mango, then langoustine with chili and garlic. He believes that a good Chinese cook has to feel the perfect balance between tastes, textures and colors.
Because of the mentioned variety it is hard to state what's Asian food like. The continent is huge and each region has it's own speciality and uniqueness. Chinese tend to use sauces but further south the fresh spices are more dominant.
Jeremy's favorite destination is Malaysia as besides the seafood, he is a big fan of the different fusions of Chinese, Indian and Malaysian cuisine.