Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

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Occasionally apply a thin coating of cooking oil to the inner surface of the wok to prevent rusting should the coating become scratched.

The Taste of China (Pavilion Books, 1990) ** Short listed for Andre Simon Memorial Book of Year 1990 Additionally, he has been one of the fathers in articulating what is now popularly known as ‘fusion cooking’. His seminal book called East Meets West Cuisine was published in 1986. It was his natural development of cultural experiences, elective affinities that lend to the blending of Eastern and Western foods, seasonings, and techniques derived from his family life, professional teaching career and travels. The success of the concept led him to create menus for an airline, hotel restaurants worldwide as well as restaurant concepts over the last 45 years.Easy Family Dishes: A Memoir with Recipes (BBC Books, 1998) ** Winner of the Andre Simon Memorial Book of Year 1998 A wok left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage. Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Ken was born in 1949 in Tucson, Arizona, where his Cantonese parents had emigrated. After losing his father when he was just eight months old, his mother moved to Chicago to be with relatives. In 2022, Ken’s father was honoured with the award of a Congressional Gold Medal for his services during World War II. As Ken grew up, he found American food unpalatable compared to his mother’s cooking, so she used to send him to school with a flask of hot rice and stir-fried vegetables.

Since 2008, he has been an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He has helped raise almost 11 million for the charity over the last 15 years. www.aahuk.org. Ken Hom also tirelessly supports several other charities such as The Ronald McDonalds House Charity (RMHC) and Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detection. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery. A visit to a Chinese supermarket in Hong Kong featured, plus a discussion on the benefits of the traditional wok over the flat bottomed variety, and he continues to share expert tips on Asian cooking today. "My aim is to share my food and culture with everyone. The only way we will survive in today's world, is to learn and to be tolerant" Exploring China: A Culinary Adventure (with Ching He Huang) (BBC Books, 2012) **Winner Gourmand World Cookbook Award 2013 for Culinary Travel – Short listed for The Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel

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Heat until the smoking stops, then you can add your next layer of oil. Once again, rub it across the whole wok. Make sure you're really careful with the kitchen towel and your fingers.

Wok – Thailändisch Kochen (Augustus Verlag, München 2002) Gastronomische Akademie – Deutschland (GAD) Silver Medal Winner of the André Simon Memorial Book of Year 1998- Easy Family Dishes: A Memoirs with Recipes BBC Books, 1998) The wok may be used in a dishwasher, however it is advisable to take the wok out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth. For first time use simply wash the wok with a mild detergent and rinse with water. Wipe dry with a paper towel or cloth.

Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Thoroughly dry with a clean cloth The glass lid may be placed in a dishwasher, however it is advisable to take it out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth. In December 2016, MEE won the Best Asian Restaurant award in Rio de Janeiro and shortly after it received the prestigious Restaurant of the Year Award 2016 given by the Government’s Tourist Bureau. Ken Hom has also worked as a consultant for hotels, restaurants and airlines and has cooked personally for presidents, prime ministers, celebrities and royalty. During his long career, Ken Hom has fronted a number of top restaurants world-wide, including the Yellow River group and the Oriental Restaurants group throughout the UK, the Maison Chin restaurant at the Bandara Hotel in Bangkok and most recently MEE restaurant at the Belmond’s Copacabana Palace Hotel in Rio de Janeiro. All restaurants won several prestigious awards, with MEE being awarded a Michelin star as well as winning ‘Best Asian Restaurant’ from the Eat and Drink awards and ‘Restaurant of the Year’ from the Brazilian Government Tourist Bureau.