In the midst of a pandemic, chef and restaurateur Winnie Yee-Lakhani was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking.

From backyard pits to multiple 1000 gallon smokers she now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood.

Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.

From the ever so popular Cantonese style Pork Belly Siu Yuk (Crispy Skin Pork Belly), to the Texas style Smoke Brisket, to the not-so-traditional, yet perfect fusion of Chinese-American style Pork Belly Char Siu, each cut of meat is lovingly made with scratch-made family rubs and sauces, defining a new culinary category of Asian American Barbecue.