5 Day Cooking Course

Enroll in our 5-day cooking course in London and become a true master of East Asian cuisines. Over the course of five full-day classes, you'll learn fundamental yet versatile techniques behind Thai, Chinese, Vietnamese, and Japanese cooking, as well as delicate Dim Sum and Bao making. Each day, you'll master popular and mouth-watering dishes such as Chinese crispy pork belly, Thai Green Curry, and Hosomaki sushi. This diverse culinary experience will leave you satisfied and on your way to ultimate wok-stardom.

Chinese ( 5 day course)

• Sichuan Chicken-Classic stir-fry from the Sichuan province of China - chicken marinated in soy, sesame and five spice, stir fried with vegetables and cashew nuts cooked in a rice wine sauce.
• Special Fried Rice- A dish perfect to make from leftovers- seasoned rice wok-fried until crisp with an assortment of meat, peas and a fried egg.
• Crispy Pork Belly - Double-cooked tender yet crispy Pork Belly seasoned with traditional Chinese 5-spice.
• Steamed Sea Bass with Chilli & Crushed Soybeans - Whole steamed sea bass with a delicious soybean chilli sauce
• Crab and Sweet Corn Soup
• Sweet & Sour Pork- Tender pork loin and vegetables served in a delicious sweet and sour based sauce.
• Mango & Pomelo Sago - Creamy and fruity dessert

Thai ( 5 day course)

• Som Tam Salad- Green papaya salad served with fresh herbs and a spicy, sweet and sour dressing.
• Pad Thai- Vegetables and prawns tossed in a delicious sweet sour sauce and stir-fried with a garnish of peanuts and coriander.
• Thai Green Chicken Curry- An authentic, spicy curry paste cooked with chicken and simmered in coconut milk, seasoned with palm sugar and fish sauce.
• Massaman Lamb Curry- An authentic, spicy curry paste cooked with lamb and simmered in coconut milk, with potatoes and an assortment of vegetables.
• Banana & coconut fritters with pandan syrup - Crispy banana bites with fragrant pandan syrup

Dim Sum & Bao ( 5 day course)

• Siu Mai- A popular Dim Sum delicacy easily recognised by its open wonton wrapper filled with shredded meat, mushrooms and prawns and steamed to perfection.
• Har Gau (Crystal Prawn Dumpling)- Deliciously marinated shredded prawns wrapped in a thin handmade pastry and steamed until clear as glass.
• Char Siu Bao - Barbecue pork filled bun
• Jiao Zi- Delectable Chinese wheat-based dumplings filled with pork mince, Chinese chives and mushrooms marinated in a light soy and sesame-based sauce.
• Custard bao - Steamed bun filled with vanilla custard

Vietnamese ( 5 day course)

• Chicken Pho- Fragrant and aromatic chicken broth served with rice noodles and tender pieces of chicken
• Vietnamese Summer Rolls- Delicate rice paper wrappers filled with fresh vegetables and seafood and served with a Nuoc Cham dipping sauce.
• Mango and Prawn Salad- Fresh prawns and raw mango julienned and served with a spicy and sour Nuoc Cham flavouring.
• Bahn Mi (Vietnamese Style Meat Pattie Baguette)- Crunchy french style baguette filled with pickled vegetables and deliciously marinated beef and turkey patties
• Vietnamese Dipping Sauce (Nuoc Cham)- A delicious sweet, sour and spicy Vietnamese dipping sauce made from fresh lime juice, garlic, chilli, fish sauce and sugar.
• Vietnamese BBQ Chicken Wings & Ribs - marinated in aromatic spices and fish sauce
• Vietnamese Coffee Flan - Custard dessert layered with caramel and a hint of coffee

Rice & Sushi ( 5 day course)

• Chinatown walking tour
• Temaki (Handrolls)- A hand-held sushi roll filled with rice, a selection of fillings to choose from and wrapped with a crisp sheet of nori seaweed.
• Uramaki (Inside out roll)- Typically known as 'inside-out' sushi rolls, fresh sashimi and vegetables wrapped in a thin layer of nori with delicate sushi rice on the outside.
• Hosomaki (Thin rolls)- Fresh sashimi and vegetable rolls wrapped simply in crisp Japanese nori seaweed.
• Onigiri - Japanese rice balls
• Dorayaki - Red bean filled pancakes

Included below are just some of the many skills that you will acquire on this course:

• Each day, you will be taught the key basics of that specific cuisine’s flavour profile: getting to grips with seasonings, spices and sauces that will make each delicious dish capture the quintessential flavours of its region.

• Acquire fundamental skills in cutting, slicing, and chopping by using the traditional Chinese cleaver under the guidance of our expert chef tutors.

• Learn how to make curry paste from scratch using a traditional pestle and mortar. You'll learn how to grind the ingredients together using the pestle and mortar, creating a smooth and fragrant paste that is the key to making truly authentic curry.

• Our experienced chefs will guide you through the process, teaching you the correct technique for wrapping the delicate rice paper around a variety of fresh and colourful ingredients, such as shrimp, herbs, vegetables, and noodles. You'll also learn how to season the rolls to perfection, ensuring that every bite bursts with flavour.

• How to season the perfect stock for Pho. Our skilled head chef will guide you through the process of creating the aromatic and flavourful broth that is the foundation of this popular Vietnamese noodle soup.

• You'll have the opportunity to learn the art of making sushi rice from scratch with the expert guidance of our chefs. They will teach you the proper technique for cooking and seasoning the rice to achieve the ideal texture and flavour that is essential to creating delicious sushi.

• You will work in our specially equipped kitchen and learn the various techniques and skills involved in wok cooking. With our guidance, you'll learn how to prepare popular wok dishes, such as stir-fried noodles and vegetables, fried rice, and more. By the end of the class, you'll have awakened your inner wok-star skills and gained the confidence to create delicious wok dishes in your own kitchen.

• Authentic techniques for wrapping and folding Jiaozi dumplings. Our chefs will guide you through the various methods and show you how to make perfectly shaped and delicious dumplings

• Discover the secrets of the ancient cooking technique of steaming in a wok with bamboo baskets, as demonstrated by our skilled chefs.