Grain | How We Cook

how we cook

Wholesome, thoughtful, unexpected.

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At the heart of it all, we want to bring people together over meaningful food experiences.

It looks a bit like this:

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We like our food tasty (and a little unexpected).

Healthy can be tasty

We love eating — and we love feeling good after. Small swaps make a big difference: baking instead of deep-frying, reduced-fat coconut milk instead of cream. It’s about how to make things a little lighter, without losing what makes them worth eating.

And we can't help but tweak things

The classics are comforting for good reason. Still, we can’t resist giving them a twist — lychee and rose in a sweet-and-sour fish, thunder tea rice with a clear broth, celtuce instead of lettuce. We’re always finding ways to make them fresh without losing their soul.

Healthy can be tasty

We love eating — and we love feeling good after. Small swaps make a big difference: baking instead of deep-frying, reduced-fat coconut milk instead of cream. It’s about how to make things a little lighter, without losing what makes them worth eating.

Healthy can be tasty

We love eating — and we love feeling good after. Small swaps make a big difference: baking instead of deep-frying, reduced-fat coconut milk instead of cream. It’s about how to make things a little lighter, without losing what makes them worth eating.

We bring surprise to the table

The classics are comforting for good reason. Still, we can’t resist giving them a twist — lychee and rose in a sweet-and-sour fish, thunder tea rice with a clear broth, celtuce instead of lettuce. We’re always finding ways to make them fresh without losing their soul.

And we can’t help but tweak things

The classics are comforting for good reason. Still, we can’t resist giving them a twist — lychee and rose in a sweet-and-sour fish, thunder tea rice with a clear broth, celtuce instead of lettuce. We’re always finding ways to make them fresh without losing their soul.

Inspiration comes from all over.

We get ideas from everywhere

Hummus blends from the Middle East, mustard ideas from the US, rice types from Japan. Every trip, every tasting, every “you have to try this” brings something new to our kitchen — and onto your plate.

Inspiration comes from all over.

We get ideas from everywhere

Hummus blends from the Middle East, mustard ideas from the US, rice types from Japan. Every trip, every tasting, every “you have to try this” brings something new to our kitchen — and onto your plate.

Our happy place is the kitchen.
It’s where we experiment, play, and well... cook.

It starts with the ingredients

They’re the building blocks of every dish, so we take time to choose them well — which cut, which type, which source. Get this part right, and everything else falls into place.

We're not shy with the spice jar

We go easy on the salt, so flavour has to come from somewhere else: herbs and spices. We layer through blends that hit the top, middle, and end notes. Bland and boring? Not a chance.

The secret's in the technique

Sure, recipes tell you what to do, but it’s technique that makes food taste amazing — crackling sears, smooth emulsions, the texture that lands just right. We practice till it’s spot on, every time.

It starts with the ingredients

They’re the building blocks of every dish, so we take time to choose them well — which cut, which type, which source. Get this part right, and everything else falls into place.

We're not shy with the spiced jar

We go easy on the salt, so flavour has to come from somewhere else: herbs and spices. We layer through blends that hit the top, middle, and end notes. Bland and boring? Not a chance.

The secret's in the technique

Sure, recipes tell you what to do, but it’s technique that makes food taste amazing — crackling sears, smooth emulsions, the texture that lands just right. We practice till it’s spot on, every time.

And so with great ambition comes…

A lot of trial, plenty of error

We wanted to serve an XXL otah for Chinese New Year — ambitious, bold, meant to make a statement. We tested, tweaked, and tested again, chasing the flavour we were after. But with key ingredients in short supply, it never quite hit the mark. After countless rounds (and nearly driving ourselves mad), we had to settle. Sometimes pushing hard means knowing when to stop… at least for now.

A lot of trial, plenty of error

We wanted to serve an XXL otah for Chinese New Year — ambitious, bold, meant to make a statement. We tested, tweaked, and tested again, chasing the flavour we were after. But with key ingredients in short supply, it never quite hit the mark. After countless rounds (and nearly driving ourselves mad), we had to settle. Sometimes pushing hard means knowing when to stop… at least for now.

But we're here for the long game

Our Grilled Farm Fresh Chicken has been with us since 2014, but it’s never stayed the same. New rubs, different cuts, grilled or baked, skin on or off. It’s not about fixing; it’s about finessing. The same goes for everything else we cook.

A lot of trial, plenty of error

We wanted to serve an XXL otah for Chinese New Year — ambitious, bold, meant to make a statement. We tested, tweaked, and tested again, chasing the flavour we were after. But with key ingredients in short supply, it never quite hit the mark. After countless rounds (and nearly driving ourselves mad), we had to settle. Sometimes pushing hard means knowing when to stop… at least for now.

But we're here for the long game

Our Grilled Farm Fresh Chicken has been with us since 2014, but it’s never stayed the same. New rubs, different cuts, grilled or baked, skin on or off. It’s not about fixing; it’s about finessing. The same goes for everything else we cook.