My name is Robert, and I was born in Hong Kong. I came to New York when I was about 10 years old.
I never knew my Grand Aunt who had an old family recipe for beef jerky until I was in my 30's.
I went back to Hong Kong to acquire that old family recipe, soon after I shortly opened up my own beef jerky store in Manhattan Chinatown.

I made very little modifications to the recipe, it's not necessary to fiddle with perfection.
There is no dehydration to the meat at all, I oven bake my beef jerky slowly.
The marinated meat goes through 4 different temperature ovens, in a time consuming rotation process.
Then the jerky is grilled with a special sauce to enhanced the taste.
This process is better than dehydration, that is why our jerky is so tender and juicy.
It takes 2 LB's of beef to make one LB of beef jerky.

You have to taste our pork jerky! Cook the jerky in the toaster oven (400 degrees) for about a minute to release the juices, it's the greatest!!!
I've been in this business for over twenty years, there is no better beef or pork jerky in New York City.

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