Though kitchen technoogy today has gone a long way but traditional woodfire  is still stay. The aroma and flavor of wood are in a league of their own. That flavor comes from the high, dry heat of a wood fire (1,000 degrees or more), which caramelizes the proteins in meats and the plant sugars in fruits and vegetables. But wood-grilled foods get even more of their distinctive flavor and edge from the fragrant smoke.Wood smoke contains more than a thousand flavor-producing compounds.

There are variaty of customized grill designs we offer to suit your unique restaurant or food concept.