From bone broth to mushroom rendang, these niche home businesses have become hugely popular


Asaad and Rahayu now make 120 jars of bone broth a day and still cannot keep up with demand! —TENGKU ASAAD

There is a fetid smell emanating from the bowels of Dexter Lim’s small family home. The aroma is at first faint and barely perceptible, but becomes gradually more powerful the further you walk into his house – its potency assaulting your olfactory glands in pregnant, laden waves.

“All the cheese that I make is kept in these chillers, ” says the affable Lim by way of explanation, smiling and gesturing in the direction of an array of large refrigerators directly behind his dining table.

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