Small-batch rempah,
cooked in Tuas,
supplied across Singapore.
We are an eight-person kitchen making chilli pastes, marinades and curry bases for cafés, restaurants and independent grocers. Every recipe is cooked in batches of 40 to 80 kilograms — small enough to hold the taste exactly where you set it.
We cook the way a restaurant kitchen would — just at a scale you can order from.
Rempah Co. started in 2023 with one wok, six café accounts and a stubborn view that sambal should not taste different from batch to batch. We now run a licensed kitchen in Tuas and supply twenty-five kitchens across the island.
We do not outsource. The person who takes your order is the person who cooks it, which is why we can adjust chilli levels, sweetness and salt on a forty-kilogram batch without the recipe drifting.
Four ranges, one kitchen, one standard.
Everything below is made to order in Tuas. Mixed flavours are allowed within a case, so a first order can stay small while you work out what your service actually uses.
Chilli & Sambal
Six blends, from a six-hour cooked sambal to a raw bird's-eye heat for nasi lemak.
6 × 500g per SKUHeat: 1–5 → 02
Marinades
Wet pastes and dry rubs for chicken, beef and seafood, built around a 24-hour cure.
6 × 500g per SKUYield: 8–12kg → 03
Curry & Laksa Bases
Cooked-down pastes for laksa, curry and rendang — a service base, not a concentrate.
6 × 1kg per SKUDilution: 1:2 → 04
Limited Batch
Seasonal runs of 40 to 80 jars. When the batch is gone we do not remake it until next year.
300g per jarSeasonal only →
How supply works
Four steps, no account manager in between. Most first orders are quoted within one business day and delivered the same week.
Send your specs
Tell us the dish, the heat level and your monthly volume. A WhatsApp message with a photo of the dish is enough to start.
Free sample
Two jars sent within three working days. Cook with it on a real service before you decide anything.
Confirm the MOQ
Six units of 500g per SKU. Mix flavours within a case if you want a wider trial across the menu.
Deliver in three days
Island-wide, Monday to Friday. Free above S$150, otherwise a flat S$15.
What a buyer usually needs to know first.
The figures below apply to standard wholesale accounts. Volume pricing and custom recipes are quoted separately.
- Minimum order
- 6 × 500g per SKU
- Lead time
- 3 working days
- Delivery
- Mon–Fri, 9am–5pm, island-wide
- Freight
- Free above S$150 · flat S$15 below
- Shelf life
- 6 months chilled · 12 months ambient
- Custom recipes
- From 40kg per batch · 5-day sampling
- Payment
- PayNow or transfer · 30-day terms after 3 months
- Licensing
- SFA-licensed kitchen, audited annually
“We changed nothing about our nasi lemak except the sambal. Three months on, two regulars have asked which brand it is.”
The four that decide whether a first order happens.
Anything else, ask directly — we answer WhatsApp faster than email.
What is your minimum order?
Six units of 500g per SKU. You can mix flavours to make up a half case, so a first order can be as small as 3 kilograms if you want to trial before committing to a full case.
Do you deliver island-wide?
Yes, Monday to Friday, 9am to 5pm. Delivery is free on orders above S$150; below that it is a flat S$15. Tuas and Jurong orders usually arrive the next working day.
Can you adjust the recipe?
From 40kg per batch we can adjust chilli level, sweetness and salt. Sampling takes five working days, and your approved recipe is kept on file for every repeat order.
Are you SFA licensed?
Yes. Our licence number is printed on every invoice and can be verified on the SFA website. The kitchen is audited annually.
Tell us your monthly volume. We reply within one business day.
You will get a sample offer, a quote with MOQ, and a delivery date — in the same reply. No forms to chase, no account manager in between.
Singapore 639419
Closed on public holidays