The 80-Year Heritage Recipe That Will Make You Forget Every Chicken You’ve Ever Had

We Went to a Wedding in Perak. One Bite Changed Everything.

We weren’t looking for a business. We were just at a wedding.

But then someone passed around a plate of salt-baked kampung chicken — and everything stopped. The skin. The tenderness. The deep, herby, slightly smoky flavour that felt like it had been coaxed out slowly, not forced. We’d never tasted anything like it.

We found a grandmother in a small town who’d been making this recipe for over 80 years. Third generation. Her family had never taught it to outsiders. It took months just to convince her to share it with us.

Three months of learning. Three months of getting it wrong. Adjusting the herbs. Getting the salt crust right. Understanding the timing. The heat. The wrap.

Then one day — we got it. We shared it with family and friends. They went silent. Then they asked for more.

Three years later, we’ve sold over 20,000 chickens. And every single one is still made the same way — fresh, to order, the way it’s always been done.

If You’ve Been Settling for the Same Old Chicken… This Is For You.

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  Do you feel like most halal food options are either boring or not worth the price you’re paying?
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  Does it seem like every “premium” chicken out there is just regular chicken with a fancy label — not something that actually tastes different?
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  Are you frustrated that you can’t find that deep, kampung-style flavour in Singapore — the kind your grandparents used to make?
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  Have you tried other salt-baked chicken only to find it oversalted, dry, or tasting nothing like the real Ipoh-style original?
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  And when it comes to family gatherings or kenduri, do you wish you had something truly special to put on the table — not just the same catered food everyone’s seen a hundred times?

If you said yes to even one of these — then what we’ve built at Salt-N-Bake was made specifically for you.

Here’s Exactly What You’re Getting — And Why It Tastes the Way It Does

• 01

  Fresh Kampung Chicken — Sourced Weekly from Malaysia

  We don’t use commercial chicken. We source live kampung chickens directly from Malaysia every week. They’re leaner, more flavourful, and the skin has that signature golden colour you can’t fake. If we run out, we stop taking orders — we never compromise on this.

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  The 80-Year Herb & Dang Gui Marinade

  Before any salt touches the outside, the chicken is marinated in a blend of herbs including dang gui — the same recipe a grandmother in Perak has used for three generations. This is what gives the meat its deep, aromatic flavour from the inside out.

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  Special Paper Wrapping — The Salt Never Touches the Meat

  This is the part most people don’t realise. The chicken is wrapped in special paper before the salt crust is applied. The salt bakes around it — creating an oven-like seal — infusing heat and aroma without making the meat salty. This is the technique. This is why it’s different.

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  2 Hours on a Custom-Built Stove

  We built our own stove specifically for this. Baked slowly over 2 hours, the heat distributes evenly throughout the bird — no dry edges, no undercooked centre. Just consistently moist, tender, perfectly cooked kampung chicken every single time.

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  Made Fresh to Order — Never Frozen, Never Pre-Batched

  We only make what’s been ordered. There’s no sitting on a shelf, no freezer, no cutting corners. Every chicken that leaves our kitchen was ordered by a real person, made fresh, and packed in our signature yellow thermal bag ready for your table.

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  Five Flavours — Original, Mala, Honey, Ginger, and Ginseng

  The original 80-year recipe is our foundation. But we’ve built five flavour variants so there’s something for every table and every preference — including the first halal mala salt-baked chicken in Singapore. Order a mixed selection and let the family choose.

The People Who Flew Back to Perak — Again and Again — So You Don’t Have To