INTERNATIONAL– In an unassuming warehouse on Delta Road, hundreds of kilograms of truffles worth thousands of dollars wait to be delivered to renowned fine-dining restaurants such as Odette and Zen. This warehouse is the headquarters of Woodland Truffles, a ‘truffle concierge’ service founded in 2019 by Benedict Dorai and Marcus Heng.
With no experience in the culinary industry, the two friends built their business from their bedroom. ‘We initially stored the truffles in a wine cooler,’ says Heng. However, as the volume of products grew, they moved to a 1,000-square-foot warehouse.
Woodland Truffles’ uniqueness lies in their focus on truffle freshness. Their products are delivered to customers on the same day or maximum the next day after arriving in Singapore. This approach differs from other suppliers who often store truffles for weeks before they are sold.
Tough Start and Undaunted Determination
Starting a business is no easy feat. ‘We were two young locals trying to market a European product to European chefs,’ says Heng. They had to learn the intricacies of truffles on their own, including varieties and sources of suppliers. With an unyielding spirit, they started contacting chefs directly. Their first sale was to Pasta Bar, where Chef Alessandro Giustetti received their entire first shipment.
Quality Products and Good Relationships
Woodland Truffles works with various suppliers in Italy, France, Spain and other countries to maintain product quality and availability. ‘If a chef needs truffles tomorrow, we can fulfil it,’ says Dorai. Even so, they have faced obstacles such as truffles damaged during shipping due to logistical errors.
Chefs from renowned restaurants such as Odette and Zen have highly praised the quality of Woodland Truffles’ products. ‘Their truffles are consistent in colour and aroma,’ says Julien Royer of Odette.
Collaboration with Local TalentWoodland Truffles also collaborates with local talents such as Evelyn Teo, a creative baker who creates gelato with unique flavours such as truffle mascarpone.
Continuous Growth and Innovation
With an annual turnover of S$2 million, Woodland Truffles continues to grow. Besides truffles, they now sell grass-fed beef through Meat Estate and distribute gourmet mushrooms from Fogo Fungi.
With a combination of resilience, creativity and commitment to quality, Dorai and Heng have a big vision for Woodland Truffles. ‘We want to grow the business as big as possible,’ says Heng. Looking at their journey so far, that dream seems to be within reach.
