Although less than a year old, Loaded Gun Kitchen (@loadedgunkitchen) is burgeoning in popularity, especially among millennials, thanks to its bold-flavoured vegan dips. With flavours like Sweet Miso Cashew Cream and Kombucha BBQ Pinto Bean Smoke-Out, the dips can not only be paired with carrot sticks and crackers, but also used as condiments, sauces and marinades.
Operating out of her Dunbar Walk home, Chan Fang Lynn was inspired to start the business after eating only plant-based foods for a month. “At some point, I no longer craved salty snacks or meat-focused foods, and found myself wanting more plant-based whole foods – nothing out of a packet.
The biggest takeaway for me was how much flavour could be derived purely from plant-based ingredients, and I wanted to share this discovery,” explains the 30-year-old. The dips are popular as flavour bombs. She currently takes care of every aspect of the brand – from sales, logistics, marketing, partnerships and, of course, the cooking. Recently, she’s also added vegetable patties to her product range. While she intends to add new flavours of dips to the mix in the future, she is focused on refining her current recipes.
“The biggest challenge I faced was when the hot weather affected the fermented ingredients used, and changed the textures and flavours of the dips. I was forced to rethink my whole cooking process and incorporate new techniques. This resulted in bigger flavours, and I dare say my dips are now even better than what I launched with.
“I believe in constantly improving on the recipes. Many people assume half the battle is won when a recipe is finalised, but no product is ever perfect.”