Our only ingredients (other than an inextinguishable can-do attitude) is ridiculously simple, yet effective: Beacon chicken, Hickory wood, Sarawak black pepper, and Himalayan Salt. That’s it.

Our hot smoke process strikes the perfect balance between flavour, aroma, and colour. Getting the smokiness infused into the meat is half the battle won. The other half is resisting sampling the entire batch.

Having an elaborate, detailed process has enabled us to replicate the signature smoked meat flavour every time, all the time.

Less salt? More colour? Smokier flavour? Just tell us what you need to flawlessly blend our meats into your dish.

Other than the hickory wood (which is not available in tropical climates), all our ingredients are locally-sourced. We dry brine the meats, sous-vide, then vacuum pack them to ensures freshness.

A boon for the health-conscious, our meats undergo natural preparation methods to ensure they taste good and last long.