Makers of Bak Kwa Meat Snacks Moving to Larger HQ, Production Space

Little Red Dot Kitchen has acquired a larger headquarters and production facility in the San Francisco Bay area to accommodate rising demand for its Bak Kwa meat snacks and to position the company for future growth.

Little Red Dot Kitchen will complete the transition from San Jose, Calif., into the new facility in Hayward, Calif., in February, according to CEO Ching Lee. The Tripaldi Way facility includes increased office and production space and a commercial kitchen, Lee said. The company produces a line of five Bak Kwa meat snacks, which are like a sweet and savory jerky infused with Asian spices and inspired by a traditional grilled Singapore and Malaysian street food.

 “We are finding that our Bak Kwa satisfies the growing number of consumers who love to snack, but want snacks they can feel good about eating,” Lee said. “These shoppers are actively seeking high-protein foods with clean ingredients, like our Bak Kwa, that also have global influences and provide a sense of culinary adventure.”

The Bak Kwa meat snacks come from U.S. family farms dedicated to raising animals humanely and without antibiotics or hormones. They are minimally processed with most ingredients having non-GMO verification and also are free from artificial ingredients, wheat, dairy and eggs. 

Little Red Dot Kitchen was launched in 2015 to fulfill Lee’s craving for a taste of her native land, Bak Kwa.