Established 1988The KAIMO Story凯茂
A premium Chinese food house built on a single, uncompromising standard — the great dishes of China, made properly, then made effortless.
Craft worth keeping.
Since 1988, KAIMO has been built on a single, uncompromising idea: that the great dishes of Chinese cooking deserve to be made properly — and then made effortless. The lacquered roast duck of the north. The fragrant, crisp chicken of the south. Dishes a kitchen spends years perfecting, brought to your table without compromise.
We do not chase shortcuts. We honour the techniques that give these dishes their character — patient roasting, careful seasoning, and an unwavering respect for premium raw ingredients — then quick-freeze at the very peak of quality, so that what reaches your kitchen, at home or in service, arrives exactly as it was intended.
Three decades on, that standard has not moved. It is why a KAIMO duck crisps as though it left a master's kitchen, and a KAIMO chicken fillet shatters at the bite yet stays succulent within. Quality, for us, is not a feature we add — it is the entire point.
Today that conviction carries two ranges, held to one standard: our signature boneless roast duck, and a full range of southern-style chicken — fillets, tenders and whole-muscle nuggets, breaded or southern-fried.
From lacquered roast duck to crisp golden chicken — restaurant quality, every occasion.
Two traditions, one house.
China's table is vast. KAIMO draws from two of its most revered crafts — and holds both to exactly the same standard.
The Roast Duck of the North
Skin roasted to a deep, glossy amber; the meat kept succulent beneath. We follow the patient roasting tradition inspired by Beijing's celebrated craft — then debone and pack it, so the ceremony of roast duck becomes the work of minutes.
The Crisp Chicken of the South
From China's south — Guangdong and Hainan, long celebrated for their prized poultry — comes a fragrant, crisp tradition. We make ours with premium selected chicken in this southern-China tradition, coated and fried 南式香酥: crisp without, tender within — across fillets, tenders and whole-muscle nuggets.
Three decades of one standard.
Founded
A premium Chinese food house, built from the first day on restaurant-quality craft.
Refined
Roasting and frying techniques perfected for consistency — the same result, every single time.
Expanded
Two signature ranges established: the northern roast duck and the southern-style chicken.
Delivered
Export-ready and cold-chain assured for kitchens and premium shelves across Europe.
What every KAIMO product shares.
Premium Selection
Carefully selected raw ingredients in the great Chinese culinary traditions.
Traditional Craft
Time-honoured roasting and frying techniques that build flavour and texture.
Quick Frozen
Flash-frozen at peak quality so flavour and character arrive intact.
Restaurant-Ready
Finished in minutes in a pan, oven or fryer — back-of-house to table.
“Make it properly. Then make it effortless.”
The KAIMO principle · Since 1988Bring KAIMO to your table.
Trade, wholesale & distribution enquiries welcome across Europe.