Ready to heat.
Ready to eat.
Real Filipino mains, cooked and portioned with steamed jasmine rice — heat and eat in 10–15 minutes. Below: the ready-to-heat meals first, then our ready-to-cook frozen pouches. Cooked in Singapore, frozen at peak, delivered cold-chain island-wide.
Pork Sisig
Finely chopped, flame-grilled pork and aromatics with a zesty calamansi lift — plated with steamed jasmine rice, mayo and chicharon crackling.
How to heat
- From frozen, microwave 3–4 min, or pan-heat over medium until piping hot throughout.
- For crisp edges, airfry the pork at 200°C for 5–6 min, then plate with the rice.
- Squeeze fresh calamansi or lime and serve hot.
Good to know
- Ingredients: Pork (shoulder, ear), onion, red & green chilli, calamansi, garlic, soy, vinegar, mayo, chicharon. Contains soy, egg.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Beef Caldereta
A classic Filipino beef stew, slow-simmered in a rich tomato-and-cheese sauce with potatoes and peppers — matched with steamed jasmine rice.
How to heat
- From frozen, microwave 3–4 min, or heat gently in a pan until the sauce bubbles.
- Stir once so the sauce coats the beef, and warm the rice alongside.
- Serve hot.
Good to know
- Ingredients: Beef, potato, carrot, red pepper, tomato, cheese, garlic, onion, liver spread. Contains dairy.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Chicken Adobo
The Philippines' most-loved dish — chicken marinated and braised in soy, vinegar, garlic and bay until deeply savoury. Matched with steamed rice.
How to heat
- From frozen, microwave 3–4 min, or pan-heat over medium until piping hot.
- Spoon the sauce over the rice; airfry the chicken briefly for crisp skin if you like.
- Serve hot.
Good to know
- Ingredients: Chicken, soy sauce, vinegar, garlic, bay leaf, peppercorn, sugar. Contains soy.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Pork Sinigang
A soul-warming sour broth of pork belly, radish, string beans and greens — hearty and bright with tamarind. Served with steamed rice.
How to heat
- From frozen, microwave 4–5 min, or simmer gently in a pot until piping hot.
- Keep the broth loose — add a splash of water if needed.
- Serve hot with the rice on the side.
Good to know
- Ingredients: Pork belly, radish, string beans, water spinach, tomato, tamarind, fish sauce. Contains fish.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Ready-to-cook pouches
Prefer to cook it yourself? The same dishes, frozen at peak, to sizzle fresh at home.
Pork Sisig
Flame-grilled pork bits with onions, chilli, and the unmistakable kick of calamansi. Sizzle in your pan or airfryer until the edges crisp — sarap.
How to cook
- Thaw in the fridge overnight, or microwave on defrost 4–5 min.
- Heat 1 tbsp oil over medium-high. Sizzle 5–7 min, stirring, until edges crisp. Or airfry at 200°C for 6–8 min, shaking halfway.
- Squeeze fresh calamansi or lime. Serve over rice with a fried egg if you're feeling it.
Good to know
- Ingredients: pork (shoulder, ear, liver), onion, red & green chilli, calamansi, garlic, soy sauce, vinegar, salt, pepper, bay leaf. Contains soy.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Pork Sinigang
Pork belly slow-simmered in a soul-warming sour broth with kangkong, radish, long beans, and tomatoes. Heat through — comfort in a bowl, ready in 10 minutes.
Heat & serve
- Thaw in the fridge overnight, or empty the frozen pouch straight into a pot.
- Heat over medium until simmering — about 8–10 min from thawed, 15 min from frozen. Or microwave in a covered bowl 6–8 min, stirring once.
- Serve hot with steamed rice. Add fresh chilli if you want it spicier.
Good to know
- Ingredients: pork belly, water, tamarind, tomato, white radish (labanos), long beans (sitaw), kangkong, eggplant, onion, garlic, green chilli, fish sauce, salt. Contains fish.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
Lechon Kawali
Twice-cooked pork belly — slow-simmered with aromatics, then ready for its finishing crisp. Fry or airfry until the skin sings, golden and crackling.
For crackling skin
- Thaw in the fridge overnight. Pat the skin completely dry.
- Airfryer (recommended): 200°C for 12–15 min, skin-side up. Don't overcrowd.
- Deep-fry: 180°C oil, 4–6 min until the skin blisters and crackles. Stand back — it pops.
- Pan-fry: medium-high in 1cm of oil, 5–7 min skin-side down, then flip.
- Rest 2 min, chop, serve with mang tomas or spicy vinegar dip.
Good to know
- Ingredients: pork belly, sea salt, bay leaf, peppercorns, garlic, vinegar.
- Storage: keep frozen at –18°C or below. Once thawed, do not refreeze. Consume within 24 hours of thawing.
- Note: microwave only for reheating already-cooked pieces — skin will not crisp.
Cold-chain, island-wide
Frozen food deserves a serious cold chain. Every order travels insulated and arrives ready for your freezer.
| Detail | What to expect |
|---|---|
| Coverage | Island-wide across Singapore |
| Same-day dispatch | Order before 12:00 noon |
| Delivery fee | Flat island-wide rate — confirmed at checkout |
| Free delivery | Orders above $60 |
| Minimum order | $40 or any 3 items |