Real Thai Rice Stick 10mm
Rice stick noodles at 10mm, the widest carried. The flat noodle for pad see ew and other dishes where the noodle is meant to be the substantial part of the plate.
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Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Rice stick noodles at 10mm, the widest carried. The flat noodle for pad see ew and other dishes where the noodle is meant to be the substantial part of the plate.
View SpecificationsRice stick noodles at 3mm, the narrowest of the three widths carried. Suits soups and lighter stir-fries where the noodle should carry sauce without dominating the plate.
View SpecificationsRice stick noodles at 5mm, the middle width and the one usually reached for when a pad thai is on the menu. Soaked before it goes anywhere near the wok.
View SpecificationsRice vermicelli, the finest of the rice noodles. Soaked rather than boiled, and used in salads, spring roll fillings and soups where a heavier noodle would dominate.
View SpecificationsAmerican-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.
View SpecificationsThe hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.
View SpecificationsThe standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.
View SpecificationsA ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
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