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Memories Of Malaysia

School of Wok chef Jeremy Pang recalls fond food memories of a country where exciting cultures converge When I think of Malaysia, ‘comfort’ and ‘nostalgia’ are both words that come to...
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Jeremy Pang Talks Oriental Express

Sponsored feature Love Chinese cuisine? Jeremy Pang explains how to stock your store cupboard so that a tasty meal is never far away  People often assume that when it comes to cooking Asian cuisines,...
Jeremy Pang

Hong Kong: Glitz, Glamour And Generosity

A recent trip to Hong Kong prompts third generation chef Jeremy Pang to look at sharing as part of Chinese culture... Hong Kong’s skyscrapers and neon lights are quite possibly two of the city’s biggest...
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Jeremy Pang’s Macaroni Wonton Soup

Head chef and founder of the School of Wok's Jeremy Pang has created  a unique macaroni wonton soup that's perfect for an autumnal lunch or lighter dinner. Made with a mixture of soy milk, seasonal...
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The Evolution Of The F-Word

No need for censorship - we mean ‘fusion’. School of Wok’s Adrienne Katz Kennedy says it's no longer a dirty word: After some calamitous creations in the nineties, the term ‘fusion food’ was...
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Worth its salt – Chinese Unchopped

Coming from three generations of Chinese chefs, it’s no wonder that Jeremy Pang followed suit - albeit after a degree in biochemical engineering and a stint in marketing. The exciting flavours and...