Tasty Food Affair

18/08/2026

Craving ribeye. Not the price tag.

Flank steak is the cut for that exact moment. Bold, beefy, robust flavour — arguably more beef-forward than ribeye itself — at roughly half the price. The trade-off is that flank needs handling. Get it wrong and it eats tough. Get it right and you'll wonder why you spent ribeye money in the first place.

The rules are simple. Hot pan or hot grill. Medium-rare, never past medium. Rest for five minutes. Slice thinly across the grain — not with it.

That's it. That's the whole technique.
Australian grass fed flank, cut in-house.

Order link in bio.

05/08/2026

That colour. That glaze. That smell. 🤤"
"No caption needed. Just watch 🔥

17/07/2026

Stop looking at the size of the steak. Look for the "Cap." 🤫

Next time you’re at the butcher counter, ignore how thick or heavy the Ribeye is for a second and look at the top crescent-shaped muscle.

That’s the Spinalis Dorsi—or the Ribeye Cap. Ask any butcher, and they’ll tell you it is hands-down the most tender, flavorful piece of meat on the entire animal.

Swipe through to see exactly how to pick a Ribeye that is 80% cap, and how to cook it so it hits like a 3-star Michelin dinner. ✨

17/07/2026

16/07/2026

Perfection takes patience... and a very hot pan. 🔥

15/07/2026

Cut of the week: Pork Collar.

If you've only ever cooked loin chops, you've been cooking pork on hard mode.

The collar comes from the neck-to-shoulder section — the part of the pig with real marbling running through it. That fat is the insurance policy. It bastes the meat from the inside while it cooks, which means high heat stops being the enemy. Grill, pan-sear, or roast — the collar holds its juiciness through all three.

Order link in bio.

13/07/2026

$72.90. Here's everything in the bundle.
That's 22 meals. $3.31 each.

The idea that premium meat has to be expensive doesn't hold once you do the math. This is restaurant-grade beef, pork and chicken — cut in-house, blast-frozen, delivered cold on our own trucks — working out to less than the price of a kopi-and-toast set per meal.

The meat your favourite restaurant orders. Now at your door.
Order link in bio.

12/07/2026

Smokey BBQ middle wings. Few minutes in the air fryer. Done.

No additional marination. No seasoning to fuss over. Straight from the fridge into the basket. 180°C, 22 minutes, flip halfway.
The skin crisps. The glaze caramelises. The inside stays juicy.

This is the weeknight cheat code — the dinner that lands on the table before anyone asks what’s for dinner. Or the snack tray that disappears in ten minutes flat.

Marinated in-house. Vacuum sealed. Blast frozen until you need it.

Order link in bio.

10/07/2026

Pork belly. Sliced 2mm thin for shabu shabu.

The right slice thickness is half the battle for hot pot. Too thick, the fat doesn't render in time and the meat goes tough. Too thin, it shreds in the broth. Two millimetres is the sweet spot — enough body to hold its shape, thin enough to cook through in three seconds flat.

Bring the broth to a gentle simmer. Slice in. Count to three. Lift, dip, eat.

The easiest dinner on a weeknight. The most generous dinner with a table full of people.
Cut and sliced in-house. Vacuum sealed. Blast frozen.

Order link in bio.

08/07/2026

Four cuts. Four very different dinners.

Lamb is one of the most misunderstood proteins in Singapore home kitchens — usually because the wrong cut meets the wrong method. A rack treated like a shank ends up dry. A shoulder rushed through high heat ends up tough.

Swipe through for the four cuts we cut and pack in-house, and the cooking method each one was built for.
Cleanly trimmed, blast frozen, delivered cold from our own chiller.

Order link in bio.