The brand’s sashimi is cut into very thick slices and is incredibly fresh and velvety soft. — Photos: ART OF SALMO
As children growing up in the town of Sungai Petani in Kedah, Phyllis Teh, 32, Lavra Teh, 28 and Chee Hau Teh, 25, formed a deep affinity with seafood, forged by their father Teh Yan Soan, 64, who was a fish wholesaler.
“Growing up, we always got the freshest fish in the market so my siblings and I became very particular about the freshness and taste of fish and even now, we can instantly differentiate between farmed fish and wild-caught fish,” explains Chee Hau.
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