Spicing up heritage cuisine with artisanal rempah

SINGAPORE’S “circuit breaker” measures early in the Covid-19 pandemic dealt a blow to many homegrown food and beverage (F&B) services – but artisanal manufacturer Batu Lesung Spice Company saw sales spike instead, as diners began cooking at home.

Founder Jeremy Nguee said the brand sold “a couple of thousands” of its spice pastes – known as rempah in Malay – and sambal each month during that period, doubling from pre-pandemic levels.

“More people started cooking at home for themselves, experimenting with recipes, and cooking became an experience rather than a task,” he shared. “If you wanted to cook simple food, was there a way to make your dishes more exciting?”