There is a reason your salad does not arrive soggy, your sauce does not soak through the noodles, and your rotis do not stick to the curry. None of it is accidental. The way we pack your Baésic Fit meals is part of the same thought process that goes into how we cook them.
We do not just put food in a box. We build structure around flavour, texture and time.
Why components travel separately
Different ingredients behave in different ways once they leave the kitchen. Greens wilt quickly when exposed to heat or moisture. Sauces can overpower delicate starches. Broths can soften crisp textures. Separating components is not about presentation. It is about precision.
By packing elements like salads, sauces, rotis or broth in separate containers, we are protecting their individual textures and flavours. When you combine them at home, you get a dish that feels freshly assembled, not reheated and flattened by time.
This approach also allows us to maintain textural integrity. A crisp salad should stay crisp. Noodles should hold their chew. Bread should be soft, not steamed.
The science behind separation
Food holds heat and moisture differently depending on its composition. For example, leafy greens lose their firmness quickly when stored with warm components because of moisture migration and condensation (Rahman et al., 2019). Starches like noodles or rotis absorb liquid over time, which affects both structure and flavour. By storing sauces or broths separately, we prevent premature starch gelatinization and sogginess.
Packaging components individually also reduces microbial growth by limiting cross-contamination between ingredients with different moisture levels and pH values (Labuza & Hyman, 1998). In practical terms, this means the food stays safer and tastes better.
How it fits into the bigger picture
This is part of how we have designed our entire system.
We blast chill food right after cooking to lock in flavour and nutrients. We deliver early in the morning to minimize transit time. We pack thoughtfully so that the meal you receive can be reheated and assembled the way it was intended.
Every dish goes through an “assembly test” before it makes it to the menu. If it does not hold up after chilling, packing, travel and reheating, it does not make the cut.
What it looks like for you
-
A cold noodle bowl where the broth sits separately, ready to be poured just before eating.
-
A salad that stays crisp because it was never trapped with steam.
-
A roti that has not lost its softness to curry.
-
A sauce that stays where it belongs.
This means that when you sit down to eat, you are not having a compromised version of what left our kitchen. You are having the real thing.
Why we care
Baésic Fit was never about just getting food from one place to another. It has always been about creating a food experience that travels well without losing its soul. Every layer of the process, from chilling to timing to packaging, works together like parts of the same engine.
References
Labuza, T. P., & Hyman, C. R. (1998). Moisture migration and control in multi-domain foods. Trends in Food Science & Technology, 9(2), 47–55. https://doi.org/10.1016/S0924-2244(98)00007-7
Rahman, M. S., Al-Farsi, S. A., & Al-Hinai, S. A. (2019). Moisture sorption characteristics and quality of leafy vegetables during storage. Journal of Food Quality, 2019, Article 3549581. https://doi.org/10.1155/2019/3549581
U.S. Food and Drug Administration. (2022). FDA food code 2022. U.S. Department of Health and Human Services. https://www.fda.gov/food/fda-food-code/food-code-2022
