We are Cantonese.
We named ourselves the dead fat pigs.
Here is why.
In Cantonese, 死肥豬 — dead fat pig — is not an insult. Said between family, it is the highest form of affection. It means you are close enough to say the unsayable. It means the food was good and everybody ate too much and nobody is sorry about it.
Dad spent thirty years moving from the kitchen to the strategic front line — from chef to equipment specialist to managing accounts for some of the world's largest QSR chains across 15 Asia Pacific markets. He learned that what happens at the fryer, the grill, and the pass is inseparable from what happens in procurement meetings, supply chain negotiations, and market expansion planning. Kitchen decisions are business decisions. He sees them as one system.
Mum spent those same thirty years perfecting the art of pastry — quietly, persistently, with the kind of craft that only decades of repetition produce. From home kitchen to the marble counters of Marina Bay Sands, she built a deep understanding of texture, balance, and the discipline required to make something beautiful at scale. She knows that a great pastry programme is not just a menu — it is a system of consistent execution.
Their son grew up eating everything and questioning everything. Now signing on as a naval officer and pursuing a degree in mechatronic engineering, he brings a systems engineer's instinct to the table — the understanding that complex operations require both discipline and adaptability. The best kitchens, like the best machines, are designed to perform under pressure.
Their daughter inherited the family's appetite — for food, and for understanding how things work at their most fundamental level. Pursuing a degree in chemical and biomolecular engineering, she approaches food the way a scientist approaches a formula: with deep curiosity about ingredients, molecular interactions, and what truly makes something scalable. The future of menu development is molecular. She is already there.
Together, they are 死肥豬. Four people who love food so much they built a business around understanding it completely — so you do not have to figure it out alone.