Your wok chef quits tomorrow. Then what?
It's 11pm and the WhatsApp comes in: “Boss, tomorrow I cannot come already.” The problem was never finding good chefs — it's that your taste and your output sit with one or two people. And people leave.
Book a free demo Bring your bestselling dish · Demo kitchen in Klang Valley
It isn't the hiring.
It's the dependency.
Hire, train, leave — the same cycle every few months. You're not short of staff. You're short of a kitchen that runs without a specific pair of hands.
Your chef suddenly quits — then what?
Chains taste different at every outlet
The same dish, four outlets, four results — because four different people are holding the wok.
Volume jams at the wok station
Catering, canteens and central kitchens: the 300-pax order moves at the speed of one cook.
Forty banquet tables, one dish, same minute
Hotel banquets live or die on simultaneous output that human wok stations can't repeat.
Public holidays cost double or triple
If you can find anyone at all. And every replacement needs months of training before they're useful.
Put the wok on a machine.
Save your chef's recipe once — oil, sauce, heat and timing. Your staff prep, press Start, and plate. Batch one to batch one hundred runs on the same cooking settings. No wok skills needed.
Live demo — prep, press, plate
Prep
Your staff cut, measure and lay out the ingredients — exactly as they do today.
Select the recipe
Oil, sauce, heat and timing are already saved inside the machine.
Load & press Start
Ingredients in, one button. That's the whole skill requirement.
The machine cooks
It controls heat, tossing and timing to the recipe — not to how tired someone is.
Plate & serve
Done. First batch and hundredth batch run identical settings.
You don't have to change your menu to use it. In the first six months we add up to 12 of your own signature dishes free of chargeTBC.
One for volume.
One for à la carte.
Which one fits depends on how you cook, not on what we'd like to sell you. We work it out from your numbers.
Wok Hei King
- 10 pax per batch
- Wok temperature 150°C to 300°C — real wok hei
- Solid & liquid seasoning
- 7" colour touch screen, direct pipe water
- Three-phase 380V · 8 kW
Gastro Nova
- 1–3 portions per serving
- Smokeless, built-in grease filter — no exhaust hood needed
- Temperature 150°C to 230°C
- 14" LCD touch screen, 8 liquid seasonings
- Single-phase 220V · 5 kW
| Specification | Wok Hei King | Gastro Nova |
|---|---|---|
| Cooking capacity | 10 pax per batch | 1–3 pax per serving |
| Temperature range | 150°C – 300°C | 150°C – 230°C |
| Dimensions (W×D×H) | 70 × 86 × 185 cm | 62 × 63 × 195 cm |
| Net weight | 210 kg | 220 kg |
| Power supply | 380V 60Hz, three-phase | 220V 50Hz, single-phase |
| Rated power | 8 kW | 5 kW |
| Seasoning | Solid & liquid | Liquid (8 seasonings) |
| Display | 7" colour touch screen | 14" LCD touch screen |
| Water connection | Direct pipe | Water tank or direct pipe |
| Smoke | Produces smoke — needs exhaust | Smokeless |
Specifications as confirmed with our team. Installed configuration may vary with your kitchen.
“Machine-cooked food got
no wok hei one.”
That's the comment we hear most, so we didn't argue — we handed the plate to Chef Seth, 20 years at the wok, and kept his answer in — including the parts that aren't flattering.
Chef Seth tastes it
Nasi goreng kampung from both machines, side by side. Is there wok hei? Which one is drier? Where's the depth? His verdict is in the video, unedited.
Eighteen years sending people
into other people's kitchens.
When owners couldn't find kitchen staff, they called us. When a chef suddenly resigned, they called us too. Then they called again a few months later — because sending another person just repeats the cycle.
Enric — why we brought in these machines
We install it
Delivery, installation and setup in your kitchen — not a crate left at your door.
We set up your recipes
Your dishes, your settings, plus 2–4 days of training for your team during installationTBC.
36-hour breakdown response
If we can't fix it, we lend you a machine so the kitchen doesn't stop.
Warranty in the contract
One year, parts and labour, written downTBC. Not a verbal promise.
F&B groups we've staffed over 18 years
You pay a chef every month.
The machine, once.
“For that money I can hire a chef for a whole year already.” Fair. So let's not argue — let's calculate.
Is the machine really worth it?
| Payback | Wok Hei King | Gastro Nova |
|---|---|---|
| Price, installation included | RM 41,000TBC | RM 50,000TBC |
| Wages it replaces | Cook + assistant ≈ RM 7,600/mth | One wok cook ≈ RM 4,200/mth |
| Net saving after operator & power | ≈ RM 5,000/mth | Varies with your kitchen |
| Estimated payback | ≈ 8 monthsTBC | ≈ 13 monthsTBC |
The honest part: the machine only saves you money if you can actually cut a salary. If your wok cook also preps, cuts and washes, you'll still need him — and the saving is much smaller. That's why we calculate with your kitchen's numbers, not ours.
What owners ask us.
Does it really have wok hei?
Wok Hei King runs up to 300°C and produces smoke, so it needs an exhaust hood — that's where the wok hei comes from. Gastro Nova is smokeless and runs cooler, so the wok hei is lighter; it's built for kitchens that can't install a hood. Don't take our word for it — taste both at the demo.
Do I have to change my menu?
No. We set up your existing dishes, and in the first six months we add up to 12 of your own signature dishes free of chargeTBC.
Do my staff need wok skills?
No. They prep, select the recipe and press Start. We train your team for 2–4 days during installationTBC.
Can I just buy direct from China?
You can. The question is who installs it, sets up your dishes, trains your staff and shows up when it breaks. We respond within 36 hours and lend you a machine if we can't fix it.
What are the payment terms?
Full payment onlyTBC, so please do the maths before buying. Labour charges outside Klang Valley are billed separatelyTBC.
How do I know it's worth it for my kitchen?
Tell us how many cooks are at your wok station and roughly what you pay them. We'll work out which machine fits and your estimated payback. If the numbers don't make sense, we'll say so.
Bring your bestselling dish.
We'll cook it in front of you at our Klang Valley demo kitchen and calculate the payback together. All fields are required so we can prepare the right machine and recipe before you arrive.