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Angie's Tempeh

As a fervent fanatic of tempeh, Angie was passionate about making great tempeh with quality ingredients as a staple plant-based protein. Angie realised that the secret recipe lay buried in the fermentation process. To get to the root of the problem, Angie travelled to Bogor, Indonesia and mastered the skills of working on-site with the authentic ‘Masters of Tempeh’ in the kampungs of Bogor, Indonesia. Significantly equipped with knowledge and experience in tempeh making, Angie returned to Singapore to share her passion for food.
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