CHEF OF 2 RESTAURANTS
KO
(TTDI, Kuala Lumpur)
Heap Seng at 29
(Georgetown, Penang)
MY JOURNEY OF COOKING PET FOOD
Throughout the years of starting restaurants and owning pets, I have always made treats and meals for my dogs myself .
(turns out cooking for pets is much easier than cooking for humans).
One of the snacks I made most often was air dried meats. Chicken, lamb, beef, fish, vegetables – you name it, I’ve smoked or dried it.
I could never bring myself to pay the premium for ready-packaged snacks.
As I made these treats for my own dogs, friends and family also started asking me to sell some to them. One thing led to another and Kas & Nomi was born!
It was pretty fun to make them for my dogs (5/5 star reviews no matter the taste)
I trust all my vendors as my restaurants already uses ingredients of the highest quality – all I did was order a little extra. Sometimes I didn’t even have to when we overstock on ingredients.
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