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Sweet, dark soy sauce that adds rich colour and a gentle caramel-like depth to stir-fries, noodles, rice dishes, sauces, and marinades.

Ready-to-heat tuna flakes in a rich, mildly spicy caldereta-style tomato sauce—ideal over rice or pasta, or as a quick sandwich and wrap…

Soak to rehydrate, then add to soups, ramen or stir-fries for a pleasantly firm, lightly crunchy bite that absorbs broths and sauces.

Adds rich umami with a gentle sweetness—ideal for stir-fries, noodles, glazes and quick dips when you want deeper flavour fast.

Balanced chilli heat with a peppery tang—ideal for finishing tacos, burgers and pizza, or stirring into marinades, dips and soups.

Sweet-salty and lightly tangy tamarind sauce that coats noodles beautifully—just add to your wok with egg, veg, tofu, chicken or prawns.

Fried shrimp paste cubes add bold, salty umami to stir-fries, fried rice, noodles, and sauces—just melt a little in hot oil to release the…

Stir-fry this aromatic paste, then toss with cooked noodles for a sweet-savoury, lightly spicy mee goreng with prawns and tamarind notes.

Royal Tiger sushi rice delivers the right stickiness and tender bite for homemade sushi, nigiri, chirashi, and Japanese-style rice bowls.

Large 22cm rice paper rounds that soften in seconds for neat summer rolls, or fry to a light, crisp crunch for spring rolls and snack chips.

Quick-softening square sheets with a neutral taste—ideal for neat summer rolls, spring rolls, and crispy parcels with your favourite…

Naturally aromatic long-grain jasmine rice from Cambodia with a soft, slightly sticky texture when cooked—ideal for curries, stir-fries,…

Smaller basmati grains cook faster and turn out soft and fragrant—ideal for curries, rice porridge, pilafs, and busy family meals.

Better Brand sticky (glutinous) rice in a 1 kg bag, ideal for steaming and serving with Thai and Southeast Asian dishes.

Naturally fragrant with a tender, slightly sticky bite, it cooks up fluffy and is ideal with curries, stir-fries, and saucy Asian dishes.

Quick-cooking broken basmati with a softer texture that absorbs sauces well—ideal for curries, dals, rice bowls, soups, and stews.