The other week I attended an event at Tower Bridge (more on this coming up soon) and I was introduced to the people from School of Wok while Jeremy Pang, the founder, was giving a demo in the extreme heat and with the wrong flour. The next week they got in touch and invited me along to try out Chinese Unchopped, one of the newer offerings at School of Wok and this time, ran by Jeremy himself. I eagerly accepted and got my crab claw ready (you’ll see).