Our kitchen
Cooked in Singapore.
Built for protein.
Protein Wok exists because “eating for your goals” somehow came to mean dry chicken breast and steamed broccoli, while the most flavor-dense cuisines on earth sat right there the whole time.
The story
From a cooking studio in Singapore
This site is run from Singapore by a cooking instructor who has taught thousands of people to cook Asian food, from hawker classics to weeknight stir-fries. That classroom experience shapes every recipe here: the questions home cooks actually ask, the steps they actually skip, and the techniques that actually matter.
The premise is simple. Soy, sambal, lemongrass, five spice, fish sauce: these flavors can carry serious macros without a single sad meal. Every recipe on this site clears 30g of protein per serving and says so up front.
How recipes are made
The rules every recipe follows
Macros, honestly
Protein, calories, carbs and fat are calculated from the real ingredient quantities. If a bowl says 41g, the math is in the recipe card.
Technique, explained
Why the pan must smoke. Why tofu gets torn, not cubed. Why the glaze goes in late. Every recipe teaches the why, not just the what.
Weeknight reality
Honest timings, normal supermarket ingredients, substitutions for the hard-to-find stuff, and storage notes for meal prep.
Start with your number
Work out your daily protein target, then pick a recipe that gets you there deliciously.
Protein calculator Browse recipes