Made from pure goat&rsquo;s milk, this smooth, creamy, and tangy cheese is perfect with toasted bread or incorporated into dishes like quiches and omelettes. It can serve as a blank canvas for one to build flavors on or enjoyed as is. Available in 150g vacuum packs Expiry guide: 4 months

Fresh Chevre Cheese (150g)

Made from pure goat’s milk, this smooth, creamy, and tangy cheese is perfect with toasted bread or incorporated into dishes like quiches and omelettes. It can serve as a blank canvas for one to build flavors on or enjoyed as is.

Available in 150g vacuum packs

Expiry guide: 4 months

Dragon Fruit Local Red Meat (1kg)

Dragon Fruit Local Red Meat

Sweetcorn Japanese (6pcs)

Sweetcorn Japanese

Greek yogurt is thicker and richer than our reg yogurt, high in protein, low in sugar. No added sugars, emulsifiers, and gelatins. Has live cultures. Ingredients: Pasteurized milk, yogurt culture(Lactobacillus sp.). No added sugar.

Greek yogurt is thicker and richer than our reg yogurt, high in protein, low in sugar. No added sugars, emulsifiers, and gelatins. Has live cultures.
Ingredients: Pasteurized milk, yogurt culture(Lactobacillus sp.). No added sugar.

Full Cream Unsweetened Greek Yogurt (480g)

Full Cream Unsweetened Greek Yogurt

Bite-sized oatmeal cookies with a chewy texture and the warmth of spices, perfect for a quick sweet fix.

Mini oatmeal cookies

Low moisture mozzarella. Perfect for pizzas and lasagnas.

Low Moisture Mozzarella Cheese (250g)

Cutoff: Friday 9AM - Delivery: Monday Cutoff: Wednesday 9AM - Delivery: Thursday 125g Shelf Life: One day in ambient condition; 5 days in chilled condition
Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.

Shimeji is a group of edible mushrooms native to East Asia, but also found in northern Europe. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated.

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