Torch ginger buds are typically finely sliced and eaten raw as part of an aromatic garnish for salads and rice, or tossed into sour soups and curries. It's traditionally paired with fish and seafood rather than meat. It's really fish's best friend as the citrusy and gingery flavours exalt the taste of fish and mask fishy odours.

Bunga kantan is what gives many iconic Malaysian dishes their distinctive taste: asam laksa, nonya laksa, asam pedas, nasi ulam, nasi kerabu and the numerous kerabu salads.

Promises
~ We source as much as possible directly from local farms.
~ We pack the orders after checking the quality of the fresh produces.

High quality Grade A produce from cooperatives and farmers.
Prices are up to 50 percent less than major grocery stores.
We don't store fresh produce overnight to minimize excessive emissions.