Taki Pets (TAKI) is a Singaporean premium pet-food and pet-lifestyle brand best known for its single-ingredient, freeze-dried treats and meal toppers made from restaurant-grade proteins. The brand positions itself around the idea that pets—or “furkids,” in TAKI’s terminology—are family and therefore deserve food made with the same care and quality standards as human food. 1

Its product range is particularly notable for unconventional premium proteins such as Wagyu beef, Hokkaido scallops, sashimi-grade salmon, yellowtail, kangaroo, venison and rabbit, alongside more familiar chicken, duck and pork products. TAKI says its products are made in Singapore in-house, using controlled cold-chain handling, freeze-drying and food-safety processes.

Quick facts

Taki Pets began as what the brand describes as a “project of love” for a Shiba Inu named Taki. According to accounts from TAKI and its retail partners, the story started when friends at NUDE Seafood made freeze-dried, human-grade salmon for Taki. The dog loved it, prompting the founders to explore producing similar food for other pets.

The founders subsequently drew upon connections to the seafood and restaurant industries to source premium proteins. The original concept evolved from making a special treat for one dog into a broader pet-food business focused on high-quality proteins and minimally processed ingredients.

The brand’s founding story is therefore somewhat unusual in the pet-food industry: rather than beginning with a conventional mass-market pet-food formulation, TAKI grew from a restaurant-quality food experiment for a founder’s pet.

Public descriptions of the company identify Nick Kuang and Junchen Hong as co-founders. An earlier brand profile describes Kuang as having spent approximately 10 years in banking before moving into entrepreneurship, while Hong had previously worked in consulting and later opened a restaurant. 2

The company’s original canine inspiration, Taki, was presented as its “Chief Barking Officer,” while another Shiba Inu, Buddy, was given the playful title of “Chief Kissing Officer.” These characters became part of TAKI’s brand identity and help explain the company’s deliberately pet-centric terminology and personality.

TAKI’s central philosophy can be summarized as:

Furkids are family, so feed them accordingly.

The brand emphasizes quality, simplicity and transparency rather than heavily formulated treats. Its current website describes its philosophy as “Real food, nothing added,” with products built around individual proteins rather than long ingredient lists.

Its core claims include:

• Single-ingredient formulations for many of its treats.
• No added preservatives or fillers in its core freeze-dried treats.
• Restaurant-grade proteins.
• Controlled cold-chain handling.
• In-house manufacturing.
• In-house laboratory testing.
• ISO 22000-certified production control. 3

This gives TAKI a positioning somewhere between premium pet nutrition and luxury pet lifestyle.

TAKI’s portfolio has expanded considerably beyond its original salmon concept.

Freeze-dried treats

Freeze-dried treats remain the brand’s defining product category. Examples include:

• Wagyu steak and Wagyu cubes
• King salmon
• Salmon steak
• Hokkaido scallop
• Tiger prawn
• Hamachi / yellowtail
• Batang / Spanish mackerel
• Pork
• Chicken
• Duck
• Kangaroo
• Venison
• Rabbit
• Mutton
• Other seafood and novel proteins

The company also sells larger “Essential” formats, including its Essential Beef Cubes and Essential Beef Platter, aimed at households that use freeze-dried treats frequently.

Meals and toppers

TAKI has expanded from treats into meals and food toppers, suggesting an ambition to become more than a treat specialist. Its current online store categorizes products into areas such as Treats, Meals & Toppers, Novel Proteins and seasonal collections.

Seasonal collections

Another distinctive part of TAKI’s product strategy is its seasonal food collections. Examples currently listed include Surf & Turf, TAKI Omakase, Beef Box, Sunshine Box, Kitty Box and Ocean Box.

These collections reinforce the brand’s restaurant-inspired identity: instead of presenting pet food merely as functional nutrition, TAKI often frames it as an experience or occasion.

Freeze-drying is central to TAKI’s proposition.

The basic process involves freezing the food and reducing pressure so that water can be removed through sublimation. This allows the finished product to be shelf-stable while retaining much of the original ingredient’s appearance, aroma and texture.

TAKI describes its process as taking place at approximately −40°C, followed by reduced pressure and sublimation. Earlier brand descriptions claimed this process could retain up to 85% of the flavour and nutrients.

The company’s newer description focuses more broadly on maintaining the original characteristics of the ingredient and emphasizes that the food is handled without fillers or preservatives.

Importantly, “freeze-dried” should not automatically be interpreted as meaning a product is nutritionally complete for every feeding situation. Individual products should be evaluated according to their intended use, feeding instructions and nutritional formulation.

One of TAKI’s major differentiators is its connection to the seafood and restaurant supply chain.

The company says it sources restaurant-grade proteins from suppliers it trusts, explicitly naming Gyoren, Hai Sia, Toyo Reizo and Mt Cook on its website. It also emphasizes that its ingredients are comparable to those supplied to supermarkets and high-end restaurants in Singapore.

This sourcing strategy helps explain the brand’s unusually luxurious product lineup. Hokkaido scallops, Wagyu and premium seafood are not typical ingredients in conventional mass-market pet treats.

A significant part of TAKI’s identity is its local manufacturing.

The company states that its products are 100% made fresh in Singapore, with production taking place at its own facility. Its current address is listed as 1 Tuas South Avenue 6, #01-15, Singapore 637021, Westcom.

TAKI says its production system includes:

Meals and toppers

• Controlled cold-chain transportation.
• An in-house manufacturing facility.
• In-house laboratory testing.
• ISO 22000-certified production control.
• Packaging at its own facility.

This level of vertical control is a major component of the company’s quality narrative.

The brand previously operated TAKI Lab, a physical pet-oriented lifestyle space at 34 Siglap Drive, Singapore, which the company’s current website identifies as operating from 2022–2025.

Earlier descriptions presented TAKI Lab as more than a production site. It was conceived as a pet-centric lifestyle community, combining elements such as pet-food manufacturing, retail, café/takeaway coffee, events and social activities.

The closure or transition of the Siglap location does not appear to represent the disappearance of TAKI’s manufacturing operation; the company’s current site lists its Tuas South Avenue facility as its present address.

TAKI deliberately occupies the premium-to-luxury segment of the pet-food market.

Rather than competing primarily on low prices or mass-market accessibility, the brand sells an emotional proposition: pets deserve to be pampered with exceptional food.

Its branding combines several ideas:

Human-food quality — ingredients are described using terms associated with restaurants and human cuisine.

Pet-parent culture — customers are called “pet parents,” while pets are called “furkids.”

Luxury — Wagyu, scallops, premium seafood and restaurant-style presentations make the products feel indulgent.

Transparency — TAKI emphasizes individual ingredients and relatively simple formulations.

Singapore identity — local manufacturing is repeatedly highlighted.

Lifestyle — the brand increasingly presents itself as a broader pet-lifestyle company rather than merely a treat manufacturer.

TAKI products are sold through the brand’s own online channels as well as third-party retailers.

In Singapore, the company’s website lists Cold Storage and FairPrice Xtra/Finest outlets among its stockists.

Its products are also carried by specialist pet retailers such as Vanillapup, Good Dog People and The Collar Club. 4 5 6

The brand also operates online marketplaces.

This gives TAKI a hybrid distribution model: direct-to-consumer + supermarket retail + specialist pet retail + marketplaces.

TAKI has developed beyond Singapore’s specialist pet-store ecosystem and is now visible in mainstream grocery retail. FairPrice’s brand page, for example, lists TAKI products including chicken, duck, Wagyu, salmon, pork and seafood freeze-dried treats and identifies Singapore as the country/place of origin.

A 2026 Japanese External Trade Organization market report on Singapore’s pet-food sector also places Taki among premium pet-food/treat brands in Singapore, alongside other local and international brands.

The company has also developed localized storefronts for markets such as Malaysia and Hong Kong, indicating an expansion beyond its home market.

The easiest way to understand TAKI is to compare it with a conventional pet-treat brand.

A typical mass-market pet treat might be designed around cost efficiency, long shelf life and a standardized formulation. TAKI instead builds much of its identity around the ingredient itself.

A bag of TAKI Wagyu, for example, is marketed around Wagyu as the hero ingredient. Similarly, Hokkaido scallop, salmon or kangaroo becomes the product’s defining feature.

That creates a distinctive “human luxury food, redesigned for pets” proposition.

Its combination of:

• premium proteins,
• single-ingredient products,
• freeze-drying,
• Singapore manufacturing,
• restaurant-industry sourcing,
• luxury presentation,
• novelty proteins, and
• pet-lifestyle branding

is what separates TAKI from many conventional pet-treat companies.

TAKI’s visual and verbal identity is deliberately playful but premium. Instead of treating pets purely as animals receiving nutrition, it frames them as members of the household who deserve experiences normally associated with human dining.

Words such as “furkid,” “pamper,” “steakhouse,” “omakase,” “platter” and “restaurant-grade” are therefore central to its communication.

The result is a brand that sits at the intersection of pet nutrition, gastronomy and lifestyle branding.

Taki Pets is a Singapore-founded premium pet-food and lifestyle brand that originated from a freeze-dried salmon treat made for a Shiba Inu named Taki. The company has since developed into a specialist producer of freeze-dried treats, meals and toppers for dogs and cats, using premium proteins such as Wagyu, salmon, Hokkaido scallops, seafood, lamb and novel meats. TAKI manufactures its products in Singapore and emphasizes restaurant-grade sourcing, single-ingredient formulations, cold-chain handling, freeze-drying, in-house testing and food-safety controls. Its broader brand philosophy is built around treating pets as “furkids” and combining high-quality nutrition with the luxury and experience of human food.

1. Taki Pets – Luxury Furkid Lifestyle
2. Taki Pets – JOOF HOLISTIC PET
3. Elevate Your Pet’s Diet with Taki Pets’ New ‘Furkid Steakhouse’ Collection!
4. Taki | Luxury Freeze-Dried Treats for Dogs
5. TAKI Pets
6. Taki Pets – The Collar Club