How UK restaurants source Asian hotpot ingredients
A practical checklist for chefs and buyers: what to confirm on SKU, pack size, storage and lead time before you enquire.
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What to include in a food wholesale enquiry
Company name, delivery area, product list with quantities, and timing — the four details that speed up a useful quote.
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Dumplings, prawns and other frozen ready items
Pork & chive dumplings, head-off prawns, squid tubes and spring rolls — frozen SKUs that sit beside hotpot lines in the freezer.
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Barking warehouse hours and how to reach us
Unit 10 Buzzard Creek Industrial Estate, River Road, Barking IG11 0EL — hours, WhatsApp, email and what to prepare before you visit or enquire.
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How to send a multi-SKU enquiry on this website
Add products from the catalogue, open the enquiry list, then submit by form, WhatsApp or email — without pasting a messy spreadsheet.
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Chilled vs frozen: reading storage on YK product cards
Why Irish brisket shows chilled while short-plate slices show frozen — and how that should shape your enquiry list.
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Rice, noodles and dry goods for a weekly restock
From 20 kg jasmine rice to vermicelli and dried fungus — ambient dry lines with the pack sizes on our cards.
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Core sauces for a Chinese restaurant dry store
Light and dark soy, oyster sauce, doubanjiang, sesame oil and chilli oil — ambient bottles and packs from the YK list.
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Asian leaf vegetables: box sizes kitchens actually order
Pak choi, choi sum, gai lan and Chinese leaf — fresh lines with the box weights shown on our product cards.
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A practical hotpot ingredient list from our catalogue
Balls, offal, tofu, prawn paste and soup base — SKUs we actually stock for UK hotpot service, not a generic shopping wish list.
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