Truffles with Pierre-Jean Pébeyre (Serindia Contemporary, 2014) **Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA) Ken was first seen in his own series on BBC Two in October 1984, and by episode 2 of the show he had introduced viewers to the use of the wok. Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well.

The wooden handle has been crafted to ensure it is functional as well as traditionally stylish. Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food. The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. Honorary Chairperson of The Institute for the Advancement of the Science & Art of Chinese Cuisine (1993) A glass lid 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. The flat base ensures the wok is well-balanced so doesn't topple over when sat on the hob. It is also suitable for cooking on all hob types including gas, electric, ceramic and induction.Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food. The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. One Michelin star awarded in March 2015 and again in 2016 and 2017 for his restaurant MEE located within the Belmond Copacabana Palace Hotel in Rio de Janeiro. MEE is now among the top six restaurants in Rio to win one Michelin star and currently there are no two or three stars awarded in the town. Gourmand International Awards Cookbook – ‘Best in the World’ award for the Culinary Travel Category for Exploring China: A Culinary Adventure (with Ching He Huang) (Paris Cookbook Fair) (2013)

Easy Family Dishes: A Memoir with Recipes (BBC Books, 1998) ** Winner of the Andre Simon Memorial Book of Year 1998 Exploring China: A Culinary Adventure by Ken Hom & Ching He Huang (BBC Books, 2012) – The The Best25 (25 years of cookbooks) The Gourmand Awards, 2021 Paris Cookbook FairTruffes (in French) with Pierre-Jean Pébeyre (Hachette, 2001) ** Short listed for Prix Litteraire de la Gastronomie Antonin Careme 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. Guild of Food Writers Awards 2013 – Food Broadcast of the Year for Exploring China: A Culinary Adventure (BBC2); (shortlisted 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) The beautifully crafted wooden handle is secured via two rivets to ensure you always have a sturdy handle that won't come loose. Finished with a hanging loop for easy storage