School of Wok

Join chef Min for a hands-on class in Chinese pastry making, featuring Singapore-style curry puffs, Hong Kong-style egg tarts, and ginger milk pudding. With a heritage blending Singaporean and Chinese culture, Min brings her unique perspective and expertise to every dish.

Chef Thuy will take you on a wonderful trip back to her native Vietnam, sharing the wonderful ingredients she uses and the recipes and techniques she has learnt from her family.

Thuy Hoang was born in Saigon (now called Ho Chi Minh City) in Vietnam. She came to the United Kingdom at the age of nine as a refugee with her family. Across her life, Thuy has pursued a huge passion for the vibrant food culture of Vietnam. In 2023, she was a Quarter Finalist on BBC1's MasterChef. Judge Gregg Wallace commented “Thuy, your dish is absolutely delightful…Just really, really enjoying your food” and John Torode “What you’ve made I think is wonderful. It’s great. It’s fresh.”

Thuy advocates for excellent and award-winning food and wine producers through her social media channels. She is also part of the judging panels for the prestigious UK Quality Food Awards, the Great Taste Awards (Guild of Fine Food) and the Great British Food Awards. Thuy has given on-stage cooking demonstrations at food festivals in the UK and Ireland to spotlight Vietnamese cuisine. She also enjoys food writing and has contributed Asian-inspired recipes to food magazines.

Born in Hong Kong and raised in Phuket, culinary trained Chef Romany Henry, turned content creator Dudu Eats, now resides in London, where she shares her passion for cooking, travelling and eating through her content.

A regular on Mob Kitchen, Ro feels it’s important to represent her South-East Asian flavours and culture through her cooking. Aspiring to become a notable name within broadcasting, Ro aims to be a familiar face who resonates with and empowers others like her!

Romany draws immense inspiration from her mother, who demonstrated that food is a means of self-expression and preservation. Ro is eager to carry forward this message, highlighting that cooking is a unique way to experience other cultures.

• Nail the iconic Chinese street food pan fried soup dumplings “Sheng Jian Bao” think fluffy, crispy and super juicy aromatic filling.
• Perfectly steam an entire Sea bass covered in a Thai Chilli Lime Garlic broth, a beautiful centre piece to any dinner party.
• Understand how to use quick and intense heat to stir-fry Thailand’s beloved morning glory vegetable dish.
• For a sweet finish, learn how make Hong Kong’s popular glutinous rice balls stuffed with molten black sesame, served in a warming brown sugar and ginger broth.