"Head Chef Jeremy Pang is an up-and-coming TV chef, running an award winning Oriental Cookery School, and now, author of Chinese Unchopped, authentic Chinese recipes, broken down into simple techniques.
To go with the new book, the School are putting on classes with Jeremy where he takes us through the crab claw (keeping your fingers out of harm's way whilst chopping and slicing), the Wok Clock (placing all your ingredients in clockwise order in preparation for the stir fry part), and wok tossing (cooking the fresh ingredients in lightning quick time)." [fa icon="fa fa-external-link"]