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The Golden Wok is the cookbook that shows you that a wok isn’t just a cooking utensil, it’s the pride of any Asian kitchen and the most versatile pan in the home!
Covering everything from the basics of how to master wok hei to which wok best suits your culinary needs and featuring over 80 deliciously approachable recipes that celebrate Diana Chan’s Chinese-Malaysian heritage alongside other firm favourites, The Golden Wok is an essential guide that shows you that a wok is the pride of any Asian kitchen and the most versatile pan there is. Whether you’re craving the crunch of prawn fritters, the delicious depths of flavour that come from a slow-simmered curry or the comfort of delicate dumplings, The Golden Wok has you covered. So, dive in and discover why the wok is a cherished heirloom, a symbol of tradition, and the gateway to a whole world of extraordinary cooking.Author Biography
Diana Chan was born in Malaysia and moved to Australia at the age of 18. She’s a self-taught chef who won the ninth season of MasterChef Australia in 2017, and has gone on to make a name for herself as a menu designer, product creator, restaurateur and content creator. She has over 112,000 followers on Instagram, her own range of dumplings sold at Coles, has run a restaurant (Chanteen), constantly collaborates with many known brands (and has partnered with brands as diverse as Lurpack, DBS Bank, Singtel, Nestle, St. Regis, Domain, MYOB and Malaysian Airlines) and has a linen line coming out soon. She was also the host of SBS’s Asia Unplated.
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