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Showing products 13 of 13.
A generous 80g pure-butter pain au chocolat with an ultra-crispy, golden flaky crust and a melt-in-the-mouth soft center filled with delicious chocolate.
Ultra-thin and crispy, 6mm French fries deliver the perfect balance of golden exterior and soft, fluffy interior in record time. Pre-cut and par-fried for optimal convenience, they are the go-to choice for classic fast-food crunch.
Edamame are young, green soybeans harvested while still tender and sweet. Eaten as a snack or appetizer, they are usually boiled or steamed in their pods, lightly salted, and prized for their crisp texture and high plant-based protein content.
Singapore-style Shiitake Crystal Dumplings feature earthy shiitake mushrooms, bamboo shoots, and crisp vegetables encased in a translucent, chewy wrapper. They are light, savory, and visually striking dim sum delicacies.
A fluffy, steamed white bun stuffed with a juicy, savory-sweet filling of finely chopped vegetables like turnip, carrots, and shiitake mushrooms.
Premium boneless mutton sourced from free-range New Zealand livestock, precision-cut for curries, stews, and kebabs. It offers superior tenderness, absorbs spices beautifully, and cooks much faster than bone-in alternatives.
Expertly cut from pasture-raised New Zealand sheep, these bone-in pieces provide the ideal balance of meat and bone to enrich your gravies. Perfect for authentic, slow-cooked curries and biryanis.
Premium, grass-fed New Zealand lamb mince featuring a balanced fat-to-lean ratio. It offers a naturally sweet and delicate flavor, making it an ideal, protein-packed base for quick stir-fries, meatballs, koftas, and rich pasta sauces.
Premium, grass-fed New Zealand lamb mince, expertly ground for a tender texture and 80/20 lean-to-fat ratio.
Premium grass-fed New Zealand lamb, expertly butchered from the rib section. Known for its rich, melt-in-the-mouth tenderness and delicate flavor.
Premium, bone-in New Zealand lamb hind shank. This heavily exercised muscle is perfect for slow-cooking and braising, breaking down into a tender, fall-off-the-bone texture that yields a rich, savory gravy.
Premium, grass-fed New Zealand 8-rib lamb rack with the natural fat cap left on. Highly tender and rich in flavor, this cut is perfect for elegant roasting or grilling while staying succulent.
A premium, grass-fed primal cut where the thick fat layer (the "cap") and silver skin are trimmed away from the ribeye, leaving only the meat and clean, exposed rib bones