Cooked the long way from fresh local produce, then blast-frozen. No preservatives, no starch, no additives, no sugar.
Melt me.
The sauces
What are you
melting tonight?
Every pouch is 150 g — dinner for one. Minimum order ฿800 — mix pouches, pasta and finish kits however you like.
The Block Party
All seven sauces in one box — take six, the seventh is on us. A full freezer drawer of actual dinners.
฿1,390
Dress it up
Ambient add-ons — they travel in the same box, no cold chain needed.
Your box
Nothing in the box yet — pick pouches, pasta or finish kits above.
WhatsApp and Instagram work best on a phone. On a computer, email is the quickest.
We confirm every order by hand before anything is charged — nothing is taken from you on this page. Delivery is ฿120 anywhere in Bangkok, in an insulated shipper with gel packs that stays frozen well past your delivery window.
The questions everyone asks first
Will it actually arrive frozen?
Yes. Blocks go out at −18°C or colder in an insulated shipper with gel packs, and we deliver within Bangkok the same day they leave the freezer. The shipper holds well past the delivery window. If anything arrives soft, tell us and we replace it.
Do I have to be home to receive it?
Pick the 3-hour window that suits you and we'll message before we set off. If you're out, a housemate or your building's reception can take it in — the shipper keeps everything frozen for hours.
How much freezer space does this take?
Less than you'd think. Each pouch is a flat slab, about the size of your hand. All seven stack into a single freezer drawer — roughly the space of a large tub of ice cream.
How long does it keep?
Three months in a home freezer at −18°C, with no loss of texture. It was frozen once, fast, and never thawed — so nothing degrades while it waits.
Do I need to defrost it first?
No, and please don't. The pouch goes straight into a hot pan with a splash of pasta water. Defrosting slowly is the one thing that will hurt the texture.
One pouch really feeds one?
One pouch of sauce to about 90–100 g of dry pasta — a proper restaurant-sized plate. Big eaters take one and a half.
How do I pay?
We confirm your order by message first, then send a bank transfer or PromptPay QR. Nothing is charged until you've seen the final total and said yes.
Where do you deliver?
Anywhere in Bangkok, ฿120 flat. Outside the city, message us — depending on where you are, we may be able to send it, or we may not be able to keep it cold long enough to be honest about it.
Why frozen
A jar has to be stabilised. Ours never had to be.
- Preservation
- Retort-cooked a second time at 120°C, inside the jarCooled to −40°C within the hour, cooked exactly once
- Ingredient list
- Acidity regulators, sugar, starch, sometimes colourSauce only — nothing added to make it keep
- Texture
- Homogenised to survive a year warm — all one consistencyFast freeze keeps crystals small; braised meat stays in pieces
- What can go in
- No fresh herbs, no dairy, no delicate aromaticsBasil, cream, pancetta, beef cheek — the restaurant recipe
- Once opened
- Five days in the fridge; half the jar usually wastedOne pouch, one dinner — the rest is still frozen
Freezing is the only kind of preserving that costs the recipe nothing.
Freezer, pan, plate.
That's the whole method.
1.
Take a pouch out
No thawing, no planning. Straight from the freezer drawer into a hot pan.
2.
Boil the pasta alongside
Bronze-die pasta cooks in 6–11 minutes. The sauce comes back to life in about the same time — add pasta water to the sauce.
3.
Toss and eat
One pouch, one dinner. Everything else is still frozen and still perfect.