PRIVATE SOURCING · SINGAPORE
Rare, by origin.
Ten rare-food worlds, organised by origin, season and occasion for the table, kitchen and gift.
Imperial CaviarSelected by species, bead, salinity and finish.
Black & White TruffleSeasonal terroir, selected at aromatic peak.
Highland SaffronHand-picked threads, documented by lot.
Foie GrasWhole, terrine and chef formats, chosen for texture.Wild & Cultivated MushroomsFresh, frozen and dried mushrooms across prized varieties.
Edible Gold LeafFood-grade gold for the final gesture of craft.European Cheese CellarRegional cheeses, truffle cheeses and composed boards.Frozen Fruit PuréesPastry-grade purées by fruit, producer and kitchen use.Origin Vanilla BeansWhole beans and chef formats, organised by origin and curing style.Raw Honeycomb & Fine HoneyWhole comb, mountain harvests and refined honey pairings selected by origin.