Wok Foundations: School Opening Special
Instructor
Yutian Xing
— What you'll learn to cook —
Jiaozi
Chinese wheat-based dumplings filled with pork, Chinese chives, and mushrooms in a light soy-sesame marinade.
Stir-Fried Sichuan Chicken
A spicy Sichuan classic: chicken marinated in five-spice and soy, flash-fried with fresh vegetables in a rich rice wine sauce.
Egg Fried Rice
Traditional jasmine rice tossed with egg and peas, seasoned with toasted sesame oil and soy sauce.
Frequently Asked Questions
Our menus may contain allergens such as nuts, shellfish, gluten, and eggs. We can cater to most allergies by providing alternative ingredients or recipes, provided we have advance notice.
Please contact us at the time of booking or email info@woklab.es to let us know your requirements so we can prepare your station accordingly.
Get ready for an immersive 3-hour culinary experience:
- 2.5 Hours — Hands-on cooking where you'll learn professional techniques and prepare your dishes.
- 30 Minutes — The "Grand Finale." You'll sit down to relax and enjoy the multi-course feast you've just created.
We keep our classes intimate to ensure a personalised experience. Each session has a maximum of 12 students and is led by 1 Head Chef and 1 Assistant Chef, giving you plenty of one-on-one guidance at your wok.
Everything is provided for your session — you just need to show up!
- All Ingredients & Equipment — Professional-grade tools and fresh ingredients.
- Welcome Drink — A refreshing drink to greet you upon arrival.
- Unlimited Refreshments — Bottomless soft drinks, tea, and coffee throughout the class.
- The Meal — A full sit-down dinner (the food you've prepared!) served with a glass of wine or beer.
- Leftovers — If you can't finish it all, you're welcome to take your creations home.
Participants must be 16 years or older to join the class independently. Younger aspiring chefs are welcome but must be accompanied by a participating adult.
Just your appetite and some comfortable, closed-toe shoes. We provide aprons for use during the class and containers for any leftovers you'd like to take home.