We’re building a premium, Singapore-based oyster farm focused on traceability, chef-grade quality, and circular operations (shells → soil/reef).
Why now: Demand: Growing chef interest for consistent, local oysters.
Resilience: Regional supply shocks make local production valuable.
Unit economics: Phased CAPEX with short grow-out cycles enables faster learning and cash conversion.
Go-to-market: Phase 1: boutique volumes to top restaurants + curated events. Phase 2: expand lines (retail packs, live tanks, experiences). Partnerships welcomed: F&B distributors, cold-chain logistics, coastal R&D.
We’re opening a small round for investors and partners to accelerate capex (lines, spat, water quality instrumentation) and lock in chef programs. If you invest in real assets with measurable impact, I’d love to share our deck and invite you to a tasting/site visit.
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