
Snacko Inc. is the company behind Kiam Kiam — a brand that began with a simple idea: to turn familiar flavors and food memories into something new, enjoyable and worth sharing.
For me, Kiam Kiam brings together two traditions that are part of who I am — Chinese flavors and Philippine fruit — in something familiar, yet distinctly our own.
Growing up in the Philippines, I enjoyed the distinctive sweet, sour and salty flavors of plum fruit powder β a familiar part of our Filipino-Chinese food heritage.
Years later, we paired that distinctive flavor with soft, chewy Philippine mangoes, creating our own interpretation of a childhood favorite.
From that simple idea came our first product — and the beginning of a brand built on provenance, history and real taste.
We believe good food begins with good ingredients, so we go as close to the source as we can: mangoes and calamansi from the Philippines, plum fruit powders from traditional producing regions in China and Taiwan.
We remain a small company, making our products in carefully controlled batches and growing gradually — keeping the care and personal attention with which we began.
As Kiam Kiam grows, we hope to explore more fruits, flavors and combinations while staying true to what started us on this journey.
We donβt try to be everything to everyone.
Being small allows us to be more curious, more personal and more involved in what we make. It lets us seek out unusual flavors, work closely with producers, and make decisions based on quality and character rather than simply scale.
We make our products in small batches because we believe good food deserves attention.
We look to the past for inspiration, and to the present for possibilities.
We respect traditional flavors and the people who have preserved them — but we don’t want to simply reproduce the past. We want to reinterpret it.
As Snacko grows and develops new products and flavors, our goal is to bring together the best of tradition and modern snacking — familiar enough to feel comforting, but new enough to be exciting.
Personal rather than corporate.
Premium but not pretentious.
Artisanal but contemporary.
Curious rather than conventional.
Warm and approachable.
Proud of Asian food traditions without feeling overly traditional.
Modern without losing a sense of heritage.
β Jon Dee, Founder
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