Fresh Stop - Clementi West Street 2

The Red Grouper, also known as Coral Trout had a beautiful red body with blue spots. It is a highly-priced fish, especially during Chinese New Year. The fish meat is firm and bouncy. Also, it is usually steamed in Chinese restaurants to taste its freshness and quality.

Turnips sweet are a root vegetable and member of the cruciferous family, along with other vegetables like bok choy. Turnips have a crisp, white inner flesh and a zesty, peppery flavor. People can eat them raw or cooked. However, roasting turnips tends to bring out their best flavors and qualities.

Ingredients: Wheat Flour, peanuts, sugar, vegetable oil, egg, salt and baking powder Country of origin: Malaysia

Ingredients: Premium golden raisins, sulphur dioxide Country of origin: USA

Cod has a very mild, milky flavor. Its texture is nice and flaky, but it’s firm enough to stand up well to baking and broiling. Since it’s a milder fish, we like to add flavor with citrus, herbs or spices. Cod will cook in under 15 minutes; it’s done when it flakes at the touch of a fork.

Country Of Origin: Singapore

Common in Asian cuisine, this round-shaped food is a meatball-like product made from fish meat that is most often sold by street vendors as well as restaurants. It is a food containing fish that is formed into a ball and deep fried with or without a light batter coating on the outside.

Meatballs are a food made from meat. Most meatballs are made from ground beef first and molded into spheres of meat ball.

Crab balls are a perfect appetizer, a great light lunch or dinner, and also a delicious addition to a brunch spread. Versatile, filling, and wonderful for freezing and having at hand for impromptu gatherings or last-minute meals,

Country of origin: China

Country of origin: China

Country of origin: China

Country of origin: China

Country of origin: China

Country of origin: China

Country of origin: Canada

Bean sprouts are a culinary vegetable grown by sprouting mung beans. Bean sprouts offer crunch and a subtle nutty flavor with high water content. They can be added to meat, vegetable or tofu stir-fries, or

Bitter Gourd is generally consumed cooked in the green or early yellowing stage. In Chinese cuisine, bitter gourd is commonly cooked by stir-fried, soups, dim sum, and in herbal teas.

This egg-shaped fruit has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, eggplants offer a mild flavor with sweet notes and a creamy texture.

Adding a little crunch and spice to fish paste. Red chillis are also anti-cancer and anti-bacterial.

These peppers have a crunchy texture that has a mildly bitter and sweet flavor. They are used for garnishing, main course dishes or even salads.

These peppers have a crunchy texture that has a mildly bitter and sweet flavor. They are used for garnishing, main course dishes or even salads.

Kai Lan is one of the most popular vegetables found across Asia and is favored for its thick, tender stems and bitter-sweet flavor. All parts of the plant, including the leaves, stems, flower buds, and flowers are edible

Carrots is a unique composition between sweet, fruity and more harsh or bitter flavors. It is a root vegetable often claimed to be the perfect health food. It is crunchy, tasty and highly nutritious. Suitable for both sweet and savory recipes.

Onions are members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives. Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals. Onions are inevitable part of Indian cooking recipes.

Spring onions is commonly known as scallion or green onion, this is the most preferred Chinese ingredient which is loaded with essential nutrients. Both the green leafy part and the white bulb of the spring onion are edible. It tastes a little milder than the regular onion

The flavor of Long beans is grassy and slightly sweet with a more intense bean flavor than traditional green beans. The bean pod's flesh contains succulent, pale, lime green peas (the plant's seeds) with eyes similar in shape to black-eyed peas.

Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health. When cooked, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous

Potatoes are a versatile root vegetable and a staple food in many households. They are an underground tuber that grows on the roots of the Solanum tuberous plant. Potatoes are relatively cheap, easy to grow and packed with a variety of nutrients.

Botanically, a tomato is a fruit—a berry, consisting of the ovary, together with its seeds, of a flowering plant. Tomatoes are fruits that are considered vegetables by nutritionists. It is typically served as part of a salad or main course of a meal, rather than as a dessert.

The inner flesh is a pale white-green and is soft but toothsome, reminiscent of the young cucumber. Old cucumbers have a mild, slightly grassy flavor but may have some bitterness around the seeds and outer flesh. Often used to cook soup like the old cucumber soup as it gives a unique flavor.

Shanghai Green belongs to the cruciferous family of vegetables. First cultivated in China thousands of years ago, it is now available all over the world. These vegetables are a good supply of nutrients and are low in calories. Shanghai Green is well- suited to a healthful diet.

With ruffled, lacy, deeply ridged leaves, savoy cabbages are perhaps the prettiest cabbages around. The leaves are more loosely layered and less tightly packed than green or red cabbage, although its uses are similar. It is delicious thinly sliced in salads, quickly stir-fried, or braised in butter.

Sharp leave spinach is a leafy green vegetable which is cultivated for its edible leaves and added to various recipes. Spinach is an annual or rarely biennial plant which prefers well-drained soil and grown in cool climates.

Bok choy, (Xiao Bai Cai) is the main group of Chinese cabbage. This vegetable can also be used as an alternative for the Napa cabbage. When cooked, the texture softens into a tender consistency, and the flavor mellows into an earthy, mild taste.

Spinach is a superfood. It is loaded with tons of nutrients in a low-calorie package. Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals.

Garlic is used widely as a flavoring in cooking, but it has also been used as a medicine throughout ancient and modern history, it has been taken to prevent and treat a wide range of conditions and diseases. Garlic is also most commonly used for conditions related to the heart and blood system.

Known as the flowering cabbage, it is usually cooked with brown or white sauce and is served as a side dish to complement the main dishes. Suitable for stir-fry, steam boat and even Yong Tau Foo.

Yellow corn is a variety of sweet corn. Yellow corn can be roasted, grilled, blanched, steamed, or pureed. Its bright and sweet flavors lend well to pastas and salads

Lady fingers often cooked by stir-frying, steaming or boiled. Lady fingers has a sticky texture.

Chokos, also known as Chayote, is loaded with an array of nutrients and antioxidant compounds that provide many potential health benefits. Chayote squash is best suited for both raw and cooked applications such as grilling, stir-frying, boiling, steaming, and baking.

Leeks have a flavor that is milder than an onion, with a slight sweetness. They are often used as a herb or flavoring agent, but can also be served whole as a vegetable. Leeks are commonly stir-fried together with meat.

King oyster mushroom, though dense and spongy in texture, lack aroma and flavor, but when cooked, the mushrooms have a savory umami flavor, a soft, crunchy texture, and a mild flavor reminiscent of abalone. Often cooked with garlic sauce or teriyaki sauce.

Coriander, are also widely known as Chinese parsley, dhania or cilantro is an herb thats commonly used to flavor international dishes. People use it as a flavorsome addition to soups, salads, curries, and other dishes.

Pumpkin is a plump, nutritious orange vegetable, and a highly nutrient dense food. However, the flesh of the pumpkin plant provides a range of health benefits outside of popular festivities. While commonly viewed as a vegetable, pumpkin is scientifically a fruit, as it contains seeds.

The upright green leaves taper to a point at the tip, and when attached to their stems, Pandan leaves resemble the top of a pineapple plant. Pandan leaves have a unique and distinct grassy aroma when first crushed that mellows out to a subtle, herbal, and floral aroma.

Small onion is the members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives. Small onion have characteristic pungent flavors and some medicinal properties.

Shitake mushrooms are brown-capped mushrooms used around the world for food and as supplements. They’re tan to dark brown, with caps that grow between 2 and 4 inches (5 and 10 cm).

These peppers have a crunchy texture that has a mildly bitter and sweet flavor. They are used for garnishing, main course dishes or even salads.

Its young shoots and leaves are preferred to mature leaves as they are more tender and sweeter in taste. Kang Kong has a similar flavor and succulent texture to common spinach, with mild, nutty undertones. Commonly cooked in by stir-frying with chilli or boiled.

Ginger is a flowering plant that originated in Southeast Asia. It’s among the healthiest (and most delicious) spices on the planet. Ginger can be used fresh, dried, powdered, or as an oil or juice. It’s a very common ingredient in recipes. It’s sometimes added to processed foods and cosmetics.

Curry Leaves are a fresh herb that is obtained from the curry leaf plant. It is hard to describe the taste of curry leaves; they have a bitter-ish taste, yet a sweet pungent aroma. Curry powder and curry leaves are absolutely not the same, and cannot be substituted for each other!

When the peel is removed or zested it releases intense sweet citrus aromas. The flesh is translucent yellow and juicy when ripe. Its juice is highly acidic and tart, though extremely versatile in its uses. Often used for cakes such as lemon cakes or a sour agent.

Kai Lan has a similar, but slightly stronger flavor to broccoli and is bitter-sweet with a green, vegetal flavor. The thick stems are pale green, smooth, and crunchy, and the broad, variegated, blue-green to dark green, waxy leaves are semi-glossy with prominent veining

This egg-shaped fruit has a glossy, smooth, and medium-thick dark purple outer skin. The inner flesh is firm, crisp, and creamy white with a few, small edible seeds. When cooked, eggplants offer a mild flavor with sweet notes and a creamy texture.

Celery has a mild and strong taste at the same time, giving it a bold flavor. It reminds you of raw or green onions in a way, with an earthy taste.

Baby corn is tender and succulent with a snap-like crunch, containing a mild, subtly sweet, earthy, and vegetal taste, well suited for fresh and cooked preparations. Baby corn is primarily used to add crunch and texture rather than flavor.

Red onion also called Spanish onion, is a vegetable, one sort of the onion. It has red, almost purple skin and white meat with red strings. Red onion has a strong and sweet taste. It is so much juicer that jam can be made with it.

Lemongrass, also called citronella, is a tall, stalky plant. It has a fresh, lemony aroma and a citrus flavor. It’s a common ingredient in Thai cooking and bug repellent. One of the most popular ways to enjoy lemongrass is in tea.

Wintermelon 冬瓜 aka dong gua, white or winter gourd has a dark green colored skin with a waxy feel. It has a thick white flesh which texture is similar to that of the white part of a watermelon and has a mild, refreshing, and grassy flavor

Lotus Root is an aquatic plant is almost completely edible, from flowers to seeds to roots. Lotus root is common in Asian cuisine and provides a mild crunch to stir fry dishes and soups. When sliced, lotus root creates a snowflake-like presentation, making it perfect for an artful garnish.

Green Papaya is pear-shaped with a true green peel and a pale translucent yellow-green flesh that bears a pocket of seeds in its central core. The flesh and the seeds are the edible part of the fruit. The flesh is similar in texture and consistency to that of a mango

Tang Oh is healthy, edible plant native to East Asia. It has a slightly mustardy flavor and a crispy texture, and it is used broadly in Korean, Cantonese and Japanese cuisines where it is often used to flavor soups, stews, hot pots, stir-fries and casserole dishes.

Pearl beans are bred in Italy to have a thicker skin. These brightly color pinkish pods and beans were so beautiful with random pink spots. It is so delicious, creamy soft & mushy. Nutty flavor, but nothing like peanut at all. The only bummer thing is that they lose that beautiful color when cooked.

Water chestnut is an aquatic tuber vegetable whereby it has a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads.

Cucumber is high in beneficial nutrients, as well as certain plant compounds and antioxidants that may help treat and even prevent some conditions. Also, cucumbers are low in calories and contain a good amount of water and soluble fiber

Bitter Gourd is generally consumed cooked in the green or early yellowing stage. In Chinese cuisine, bitter gourd is commonly cooked by stir-fried, soups, dim sum, and in herbal teas.

Sweet potato leaves is a tropical to temperate climate plant which is cordate, hairless and heart shaped. The upper and lower surface of leaves is olive green in color

Radish is a root vegetables are packed with nutrients. They may even help or prevent some health conditions and have been used as a folk remedy for centuries. It has a crisp texture when fresh. Radish is widely used in cuisines such as European dishes.

The peas, which are essentially the bean's seeds, are vibrant lime green in color, semi starchy in texture with a mild taste of the beans sweet and grassy flavors. Commonly cooked by stir-frying or steaming.

Green chilies have absolutely zero calories and cholesterol, making them the perfect spice ingredient for those seeking healthier diet. They are also loaded with many vitamins and minerals.

Mint leaves provide a refreshing taste that can make the mouth feel clean. It also has antibacterial and anti-inflammatory properties, which can improve teeth and gum health. The act of chewing also helps with cleaning the mouth and teeth. Often used with honey to make a beverage or with tea.

Romaine Lettuce as known as Cos Lettuce is a variety of lettuce that grows in a tall head of sturdy dark green leaves with firm ribs down their centers. It is a common salad green, and is the usual lettuce used in Caesar salad.

Young ginger is fragrant, pungent, fleshy, and juicy with a mild spicy taste. Ginger can easily be thrown into various sauces, glazes, and marinades to brighten up the dish. Traditionally included in Asian recipes like noodle bowls or stir-fry.

Turnips sweet are a root vegetable and member of the cruciferous family, along with other vegetables like bok choy. Turnips have a crisp, white inner flesh and a zesty, peppery flavor. People can eat them raw or cooked. However, roasting turnips tends to bring out their best flavors and qualities.

You Mai Cai 油麦菜 a delicious leaf-typed vegetables that go well as salad, in soup, hot pot and stir-fry, also known as the Chinese lettuce. It has very unique, rich and pleasant fragrance, tender, juicy and slightly sweet taste.

Chili peppers are widely used in many cuisines as a spice to add pungent 'heat' to dishes. Often used as condiments, marinades and pickles.

Shimeji mushrooms are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite globular caps. Known for its delicate flavor and toothsome texture,

Sweet potatoes are sweet, starchy root vegetables that are grown worldwide. Sweet potatoes are nutritious and delicious root vegetables. The sweet potato is creamy and soft enough to be an ingredient in several pie recipes, and most people think of the vegetable as merely a dessert ingredient.

Huai Shan or known as yam roots, It's pale earth tones conceal a snow-white flesh that is crisp and nearly tasteless. Although crisp when whole, when grated, the flesh becomes glue-like due to its high mucilage content, which allows the root to store water.

Widely used in Asian cuisine, enoki mushroom has a mild flavor and a crunchy texture. It’s also good at attracting flavors from the dressing/sauce thanks to its slim stems.

Napa cabbage is sometimes called Chinese cabbage or celery cabbage. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys. You can also turn it into spicy kimchi.

Underneath the woody skin, the flesh is pale yellow to ivory and is fibrous, dense, and aqueous with a spicy, floral aroma. Galangal is crisp and has a pungent, earthy, woodsy, and mustard-like flavor with subtle citrus undertones.

Chinese Celery is actually quite small. Its stalks are thin, hollow and extremely crunchy. Colors range from white to dark green and both the stems and stalks have a strong flavor

The roots form at the base of small, purple-veined, tender leafy greens that are edible and have a sweet, earthy flavor. Underneath the skin, the flesh is dense, fine-grained, and a deep crimson with faint circles appearing when sliced lengthwise.

Lettuce is a crunchy, pale vegetable that will be often found added to the fast-food burger or diner salad. Lettuce is a hardy annual cultivated in low temperatures and it is cultivated as leaf vegetable sometimes for its seeds and stem.

Oyster mushrooms have a distinct aroma with seafood undertones and are velvety and tender with a mild, faintly sweet flavor. Often stir-fried with other vegetables and meat.

White button mushrooms are incredibly popular in the United States, among many other counties. They have a mild flavor and smooth cap, and they can be enjoyed fresh, frozen, canned, dried, or powdered.

Limes, depending on the variety, have an aromatic, floral scent with an acidic, tangy, and bright flavor with notes of pine and spice. Limes are often used for its sour tasting juice, such as for tom yum soup or lime cakes.

Known as Chinese chives, the ‘green dragon vegetable’, is grown using a modified process that changes the yellow chives into a more tender and less fibrous green version that does not have the strong garlic taste

This is the chilli Singaporeans are familiar with. Better known by its Malay name cili padi, it is a common ingredient in local dishes such as Ayam Masak Lemak (chicken in coconut spice).

Garlic, which is inexpensive, is generally used as a flavoring ingredient in recipes rather than as the main ingredient itself. When eaten raw, garlic has a powerful, pungent flavor. For that reason, it's customary to cook it in some way before serving it, which mellows the flavor considerably

Yams are nutritious, versatile, and easy to prepare, making them a great ingredient to cook with. They have a distinct brown, bark-like exterior. The flesh can be white, yellow, purple, or pink depending on the maturity of the yam.

The banana leaf is the leaf of the banana plant. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. The aroma of the leaves leaves an subtle sweet flavor to the food that is cooked in or served on them.

Chives have a rich flavor that is often described as a mix of garlic and onion but are less pungent than a clove of garlic.

Tapioca is almost pure starch and has very limited nutritional value. However, it’s naturally gluten-free, so it can serve as a wheat substitute in cooking and baking for people who are on a gluten-free diet.

Green lemons are acidic and sour but it is generally sweeter than lime which has a bitter flavor.

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory

The biggest feature of the barramundi in terms of appearance is that the back is clearly arched, and the pupils reveal a unique golden red brilliance. The meat quality of the barramundi is very tender and popular among consumers.

Fresh Watermelon, Juicy and sweet!

Bananas are creamy and sweet with tropical flavors. Their flavor can vary, having hints of lemon custard to crème brûlée, as they become sweeter as they ripen.

Navel oranges are aromatic, sweet, and contain a low-acidity which produces a balanced level of sweet, tangy, and tart flavors. Often fresh-eaten or made into a juice.

The flavor of green apples is extremely acidic, but generally refreshing. They can be used in sweet recipes such as cakes and pies or savory recipes such as stews, paired with pork or chicken.

Very white, very sweet and very juicy, the very special pear contains a high sugar content. This smooth-textured scrumptious pear delight is the very latest tasty fruit sensation in the Asian pear sector

Underneath the surface, the flesh is crisp, dense, tender, and dark orange with a central seed cavity filled with pale orange membranes and many dark brown seeds.

Seedless guavas are of the white variety and usually have a firm, crispier texture. Seedless guavas are most often eaten raw as a snack out-of-hand. Seedless guavas may also be used in salads.

Hass avocados have a pebbly skin that ripens from green to deep purple or nearly black. The flesh is soft, creamy, and barely fibrous, with good oil content. The flavor is rich and nutty with a slightly sweet finish.

Fuji apples are crunchy and low in acid, creating a mild and balanced, sweet-tart flavor with notes of honey and citrus. Fuji apples are best suited for both raw and cooked applications such as baking, roasting, and stewing.

The flesh is white to ivory and is fine-grained, moist, and soft encasing a central core with a few, black-brown seeds. When ripe, Packham pears are juicy and creamy with a sweet, aromatic flavor. Often freshly eaten

Blueberries have a sweet and woodsy flavor with an acidity that can vary depending upon growing conditions. Commonly used in pies or used for jams. They can be fresh-eaten or paired with poultry and other savory dishes.

Comes in a packet, peeled for you to enjoy!

Dragon fruit, also known as pitahaya or strawberry pear, is a tropical fruit known for its vibrant red skin and sweet, seed-speckled pulp. Its taste has been described as a slightly sweet cross between a kiwi and a pear.

A small thin-skinned variety of orange belonging to the mandarin orange species of the family Rutaceae. The tangerine tree is smaller than other orange trees. It bears slender twigs and glossy lance-shaped evergreen leaves.

Rockmelon is spherical to slightly oblong. Their exterior rind is tan with a dusty green tinge and covered in a beige netting. eaten similarly to other cantaloupe style melons.

Gala apple's flesh are creamy yellow and crisp, offering a mildly sweet flavor and flora aroma, perfect for use in fruit, green and chopped salads.

The flesh is a nearly translucent white with a crisp texture and a small central seed cavity. Golden pears are very sweet and have little acidity. Often freshly eaten.

The flesh is crisp, moist, firm, and ivory to cream-colored encasing a few black-brown seeds in a central core. Fragrant pears live up to their name with a strong, floral aroma and when ripe, they are crunchy, juicy, and sweet. Often eaten fresh.

Kiwi, the fruit is mainly sweet and used for juices and beverages. It can also be fresh-eaten or mixed with salads.

When ripe its skin is firm, thin and smooth. Its flesh is succulent, velvety and sweet. A faint aroma and a slight opening at its blossom end will also indicate ideal ripeness. Often fresh-eaten or made into juices, even sauces or puree.

The flavor of Guava is a reflection of its aromatics, though more subtle with notes of pineapple, papaya, banana and lemon. The flesh is unique to many fruits, its texture a combination of a firm banana with the succulence of an apple.

The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier that prevents the delicate skin from cracking. The translucent flesh is juicy and is considered seedless, though a few small undetectable and undeveloped seeds may be present.

The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier that prevents the delicate skin from cracking. The translucent flesh is juicy and is considered seedless, though a few small undetectable and undeveloped seeds may be present.

Their flesh is cream-colored with a low acid content. The core is soft enough to be eaten, and the fruit is not fibrous or stringy. Often freshly eaten.

Xin Gao pears are larger in size than most Asian pears, round in shape with brown skin and tiny white speckles. They are sweet and juicy with a brandy aroma and a crisp, firm texture. Often freshly eaten.

The thin skin may also contain a dusty film, also known as a bloom, and this layer forms a natural waterproof barrier that prevents the delicate skin from cracking.

The skin ranges from yellow-green to bright green and is typically crisp, firm, and smooth. The flesh is pale green, semi-translucent, and seedless, though some seedless varieties may have a few underdeveloped seeds that are undetectable when consumed.

A common addition to fried rice or fried vegetable.

The grapefruit interior has a deep red color of flesh. It's a most pigmented grapefruit and seeded. The flesh contains a high juice amount and the taste is semi-sweet and sour. Commonly, fresh-eaten or blended into juices.

The white dragon fruit has a slight tang, subtle hint of sweetness and the texture is watery. The white flesh is higher in acidity than the red one, and is a great choice of ingredient for making it into an appetizing salad.

Country Of Origin: Australia

Chicken frank is a fully cooked sausage made with prime cuts of chicken meat. In general, Chicken franks are made with prime cuts of chicken meat, pretty much in the same manner as Beef Franks are made.

Duck feet, a peculiar choice of ingredient but did you know, duck feet contains a lot of collagen that gets turned into gelatin when cooked properly?

Duck wings have almost no meat on them which is why they're good for making stocks.

Confit is the traditional and perhaps best-known method of using duck legs. Stewing the legs in their own fat, then packing the shredded meat under a layer of that same cooking fat makes an unctuous spread that smacks of luxury.

The breast of the duck is a rich, dark meat, and the cut is covered by a thick slab of fat. Great for recipes that calls for pan-seared, braised, roasted or grilled methods.

The breast of the duck is a rich, dark meat, and the cut is covered by a thick slab of fat. Great for recipes that calls for pan-seared, braised, roasted or grilled methods.

Duck wings have almost no meat on them which is why they're good for making stocks.

Duck meat is a strong flavored, gamey tasting meat that is closer to red meat in flavor than chicken. It has more fat which, when cooked correctly, provides a lovely mix of tender, moist protein with a fatty mouthfeel.

Rendang chicken is also known as the dried curry chicken. This popular dish has created quite a stir when it appeared on Master Chef UK. This lip smacking, aromatic and robust flavors are made from grinding and stir frying of numerous fresh ingredients such as lemon grass

Fresh Organic Sakura Chicken Feet, farmed with antibiotic and growth hormones. It is the healthier choice of chickens.

This premium kampung chicken is a higher grade of the normal kampung chicken also known as 红鸡. The meat is more fragrant and also tastier! Try it today and you will love it!

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Chicken middle joint of a whole wing. Can be deep-dried or air-fried for a health choice option.

Black Chicken may be the most deeply pigmented creature on earth. Not only are the bird’s feathers, beak, comb, tongue, and toes a striking, blue-ish black, but so are its bones and flesh.

Chicken are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat

Chicken are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat.

Minced pork suitable for stir-frying with vegetables, made into meatballs or even a patty.

Singapore's very own organic Sakura chicken! 1) Farmed without antibiotic & growth hormones 2) Fed with lactobacillus “YAKULT” 3) More tender and lower in cholesterol & saturated fats 4) Award winning chicken!

Minced pork suitable for stir-frying with vegetables, made into meatballs or even a patty.

You do not need to visit a kampong to enjoy the natural goodness of fresh Kampong Chicken. Kampong Chicken are produced fresh daily by a special breed of hens which are traditionally raised in kampongs. Kampung chickens are said to have less fat and are healthier for consumption.

A pork belly is a boneless cut of fatty meat from the belly of a pig. It's commonly used to make roasted meat with crispy skin, can be boiled or grilled.

Kampong Chickens are reared a little differently than regular chicken. They are allowed to “run free” in modernized closed-house farms, strengthening their legs and bodies and making the meat firmer and nicer to eat.

Lean meats are meats with relatively low-fat content. Skinless chicken and turkey and red meat, such as pork chops, with the fat trimmed off, are examples of lean meat. The fat on a pork chop accounts for about two-thirds of its fat content

Kampong Chickens are reared a little differently than regular chicken. They are allowed to “run free” in modernized closed-house farms, strengthening their legs and bodies and making the meat firmer and nicer to eat.

Pork ribs are fatty, messy, hard to cook, hard to eat, and altogether wonderful. When cooked properly, the fat and cartilage around and between the ribs breaks down and softens, making the ribs incredibly tender and succulent.

Kampong chickens are bigger sized chickens than normal chickens, their meat is firmer and more tender than normal chicken. Chicken wings can be grilled or boiled.

Pork Prime rib is one of the very popular cuts in all cuisines. They are commonly used for pork soups and grilling, as they are known to enhance the flavor of the soup

Chicken thighs are a favorite cut of dark meat poultry with chef and home cooks alike thanks to their flavor and tenderness. Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they become tender and juicy when cooked properly

Pork Soft Bone contains other important nutrients, especially minerals, derived from these tissues. This may make bone a beneficial dietary supplement for many people. It’s commonly used for roasting, stewing and making soup.

Chicken are an excellent source of many essential nutrients. Iron and zinc, which are important for a healthy immune system, are present in much higher quantities in dark meat than in white meat.

Pork fillet, also called pork tenderloin, is a long thin cut of pork. It's often cooked by baking, grilling or roasting with sauces like garlic sauce or teriyaki sauces.

There are so many ways of preparing a Whole Chicken. From roasting, frying, boiling, steaming to baking you name it. Pair it with vegetables or salad to complete your meal. The chicken is freshly slaughtered in Malaysia and sent over to Singapore.

Pork bones, used to enhance the taste of soup or broth providing the soup with nutrients.

Organic Sakura Chicken Backbone

Fresh pork shabu shabu is pork sliced thinly used for hotpots or in Japanese cuisine cooked with black pepper or teriyaki sauces. A very nice cut of the meat for the excellent texture of the meat.

Chicken Bones are excellent for cooking broth or stock. Chicken Bones also add a nutritional boost of calcium, glucosamine and amino acids to your soups.

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage. Tender and juicy when grilled. Often roasted or grilled.

The drumlet looks like a much smaller drumstick and is the meatier section of the wing. It is made up of mostly dark meat, is slightly juicier than the wingette, and is the part that actually attaches to the rest of the chicken

Fresh pork kidney, great for blood nourishment!

The drumsticks are part of the leg and connected to the thigh. This cut is sold bone-in and skin-on. Similar to thighs, drumsticks are a fattier, tougher cut of meat compared to lean chicken breasts, although they also come with a lot more flavor.

Pork Liver is the cheapest liver to buy. It is the strongest tasting, most coarse and least tender liver, compared to lamb, calf or beef liver. Commonly boiled or steamed.

There are so many ways of preparing Chicken Wings. From roasting, frying, boiling, steaming to baking you name it. Pair it with vegetables or salad to complete your meal.

Pork big bone is good for making soup, braising or stew as it taste delicious and nice. It's easy to place on the table straight for hot pot.

Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible tissue on the feet consists of skin and tendons with no muscle

Pork Collar is a muscle that runs from the jowl of the pig, through the shoulder, specifically the boston butt, and extends close to the loin. The marbling is also similar to pork shoulder and can also be smoked low and slow.

Chicken fillets are long strips of meat obtained near the chicken breast. Chicken fillets are great for those who don't have the time to cook elaborate recipes at home.

Pork Lard is the semi-soft, white fat located in the fattiest portions of a pig. It’s commonly used as a cooking fat for centuries, lard fell out of favor when hydrogenated. This rendered pig blubber is not a typical saturated animal fat

An excellent value cut for slow cooking, especially using a moist low, slow method softens the connective tissue and tenderize the cut, releasing a rich flavor and delivering a fall-apart texture.

A gizzard is an organ found in the digestive tract of a chicken. Gizzards are considered a delicacy in certain cultures, and provide a healthy dose of certain vitamins and minerals

Pork leg is a prime hindquarter cut that provides lean meat and is used either fresh or cured. The boned and rolled leg makes a premium roasting joint full of meaty flavors. Pork leg are suitable for frying or grilling.

Recognized for its leanness, delicate flavor and tenderness, it can be further cut into portions for steaks and is best suited for hot fast cooking methods. A whole fillet can also be trimmed and trussed for roasting.

Pork muscle is the surface of natural fat is favored on this cut to promote uniformity. Commonly cooked with other vegetables or stir-fried.

Perfect for curries and stews with great full flavor and a fantastic gelatinous texture. Beef chuck is also excellent for making ground beef that produces juicy burgers and ground beef stew.