From Singapore to the Australia: Experiencing Pardoo Wagyu at the Source
In Aug 2026, our Executive Chef Jayden Ho and members of the sales team together with a group of chef partners travelled to Western Australia to visit Pardoo Station, home of the Pardoo Wagyu we proudly supply across Singapore.
From the vast Pilbara landscape and pristine Wallal Aquifer to the Shogo Takeda Genetics Centre, the trip gave our chefs a firsthand look at the people, environment, and practices behind every cut of Pardoo Wagyu.
Beyond the technical insights, it was also a chance to connect: open-fire cooking on Pardoo Creek beach, a Wagyu dinner at the Homestead, and conversations with the people who make it all possible.
It was a rare opportunity to connect with the product at its source, deepening their understanding of the provenance, quality, and care that goes into raising exceptional beef.
A heartfelt thank you to Bruce Cheung and the entire Pardoo team.
