About us
A production kitchen, not a restaurant
No tables, no waiters, no atmosphere to sell you. What we have is two kitchens, two box vans, and 14 people whose whole job is making sure food arrives in the state it left the stove.
The story
From a garage to 96,000 portions
In 2016 I cooked 40 boxes for a neighbourhood meeting out of the garage at home in Dangin Puri Kangin. Two burners, and the delivery vehicle was a motorbike. What brought the second order was not the flavour, it was that the boxes arrived at 11.45 when we had promised noon.
Ten years on the figures have changed and the principle has not. We are 14 people now, with two kitchens at the same address, two box vans, and roughly 96,000 portions leaving here each year. The largest single event so far was 640 portions in Sanur, and it took three runs and the whole team starting at 3am.
What has not changed: we are still a production kitchen. We have not opened a restaurant, we have not opened branches, and we have not added menus just to make the list look longer. Eight menus is the number we can still cook equally well every day, and that limit is our own choice.
If you want a caterer who can do anything, we are not it. If you want one that can tell you the price, the arrival time, and the things it cannot do, that is us.
The figures
Things you can check
- 2016
- Started in a home garage
- 14
- People, eight of them on at 4am
- 2,180
- Events delivered
- 96,000
- Portions a year
- 640
- Portions, our largest event so far
- 8
- Menus, deliberately not more
How we work
Five kitchen rules
- 01
We shop each morning, not once a week
Vegetables and chicken come from Pasar Kreneng that morning. That is why the shopping list closes the night before, and why order cut-offs exist at all.
- 02
Temperature is measured, not assumed
Every container leaving the kitchen has its temperature logged. Our limit is 60 degrees on arrival, and that limit decides how far each menu is allowed to travel.
- 03
Fried food travels separately
Vented containers, never in the same box as anything with sauce. Fried items stop being crisp at minute 25, so for the far zones we swap them for dry-cooked sides instead.
- 04
One named person per event
Their name is on the quote and their number is on the box. You will not be passed between three people on the day.
- 05
If we get it wrong, we fix it
Wrong count or wrong menu on our side and we resend or cut the bill that same day. No long argument over chat.
The kitchens
Two kitchens, one address
The hot kitchen handles rice, sauces, and buffets, and fires up at 4am. The cold kitchen handles canapes, salads, and grazing; it is air conditioned and fully separated so no hot steam reaches it. Packing sits between the two, with a scale bench and zone racks: each rack is labelled with a delivery zone, so a box never goes into the wrong van.
Next step
Send four numbers, we handle the rest
Headcount, date, zone, and the menu you are eyeing. If you are not sure about the menu, send three and we will suggest one.