By tapping Tanglin Cookhouse’s production kitchen, Tang now has a potential way to increase production without having to invest in a central kitchen of his own.
“It opens another door for me,” he said. “It gives me more flexibility to explore different options.”
The partnership could also pave the way for Tang to finally sell one of Ka-Soh’s most-requested items through his home-based business. Since Tanglin Cookhouse’s production kitchen now knows how to prepare his prawn paste chicken, he’s exploring the possibility of offering frozen packs after the collaboration ends.
“That’s still in testing, but it’s something I have in mind,â he said.
NO RUSH TO REOPEN KA-SOH
Making frozen fish soup is no small feat. Producing a batch of around 20 packs takes about 10 hours, from cleaning fish bones and simmering the broth to cooling, packing and vacuum-sealing the soup. He also personally handles marketing, customer service and deliveries. He currently sells about 100 packs each month.
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