Thank you for joining me at the very start of my cookery school journey, it's amazing people like ‘YOU’ that love food and love to cook that will help me mould ‘OUR’ school to be the go to place for Chinese and Oriental cookery.
I want to hear what you want to see, what you want to learn and most importantly what dishes you want me to show you how to cook.
The first 500 subscribers will become my sounding board during production and be privy to behind the scenes footage as well as special offers and loyalty rewards.
Exclusive Offers: Join our Taster Course now for £12.00 and we’ll give you the entire course for FREE (saving you a massive £49.99). Be part of the KWoKOn Team shaping the content of the new course.
"I love a good takeaway, but despite my best efforts, could never replicate that takeaway taste. I can now turn out a fabulous meal, with a lot less calories! This is an excellent course — I recommend it without hesitation."
- John C
Throughout the course, I’ll be teaching basic skills, from knife handling and how to cook perfect steamed rice every time, through to wok tossing and banquet preparations.
Don’t forget to subscribe to #JoinTheJourney where you’ll receive regular recipes and kitchen tips as well as the opportunity to share your opinion on course content and format.
Kwoklyn Wan is a third generation restauranteur, Cookbook Author and TV Chef.
My earliest memories are the ones surrounded by my family, sitting down to feast on banquets of home-style Chinese food.
Growing up in the heart of Leicester with my little brother and older sister, we were constantly surrounded by food and it has played such an important part in all of our lives. Grandfather Wan opened the very first Chinese Restaurant, The Hung Lau, in Leicester in 1962 and then Poppa Wan opened the very first Cantonese Restaurant, The Bamboo House, again in Leicester in 1978.
Now, nearly 40 years later, I am the third generation of Wan Restaurateur’s. The restaurants started out as our playground; where we spent a lot of time playing with our elder cousins, hiding under the tables, running through the kitchen and bolting up and down the stairs. Growing up in the industry, I learnt my skills as a Chinese chef at a very early age.
"The key to immortality is first living a life worth remembering."