Your Professional F&B Outsource Partner
Emperor’s Kitchen Sdn Bhd (EKSB) was incorporated in Malaysia on 21 June 2005 as a central food processing centre and to facilitate the trading of food items to support the food & beverage businesses here. Our central kitchen is certified Halal. It is also GMP, HACCP, and MeSTI compliant in order to accommodate the current and future demands of the market.

We are skilled in producing a wide range of products – pastes, sauces, meat, seasonings, condiments, ready-to-eat dishes, and even bakery items.

Our recipes are well known and widely accepted throughout Malaysia because we use only the freshest and finest ingredients without adding artificial colouring or preservatives.

At Emperor’s Kitchen, we aim to enable food & beverage operators to increase efficiency while maintaining quality, and most importantly, delivering delicious meals for our customers.
Our central kitchen is in a 28,000 square feet space in Subang Jaya and our bakery plant is in Ipoh, Perak. We have the experience, expertise, and machinery to produce, process, package, and store your food product
Central Kitchen
Bakery Plant

Receive fresh, raw ingredients, and a variety of spices.

Ingredients are turned into a variety of ready to be used sauces, and pastes.
Quality Control

Stringent quality control to ensure products conform to food safety regulations and are of high standards.

On-site storage and delivery logistics centre to preserve the storage quality along the supply chain.
Chef Rabani
Experienced in the Culinary industry for over 15 years. Chef Rabani has been involved in various F&B segments such as hotelier, restaurants, central kitchen (Central Production Unit), food manufacturing and research & development industries.
Participated in R&D Food &Beverage chain outlet restaurant more than 8 years. Developing and creating numerous food products in F&B industry.
Specialist on Malaysian Delight and fusion. Mastering on technical skills. Talented, creative and enthusiast on creating the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.
Chef Dragon Lee
He has over 10 years of experience in the culinary industry. Chef Dragon Lee graduated from Taylor’s University with a bachelor’s degree in Culinary Art & F&B Management.
His experience spans across various F&B businesses such as hotels, restaurants, food manufacturing, and R&D. He was part of the R&D team of a chain of restaurants for 2 years. During his time there, he developed and created numerous food products for this chain.
He specializes on French and Asian fusion cuisine and is a master on technical skills. Chef Dragon Lee is talented, creative, and enthusiastic about the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal.