• 65429 cover?1527327642
  • 65432 cover?1527327377
  • 84374 cover?1527327217
  • 84375 cover?1527327523
  • 84376 cover?1527327731
  • 84377 cover?1527327814

Featured Products

449069 434177 5?1544888942

CRYSTAL JADE KITCHEN RESTAURANT @ SAIGON CENTER, LIBERTY CENTER, AEON MALLVAN HAN MALL, HCMC VIETNAM

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449068 434112 crystal jade?1544888768

CRYSTAL JADE Singapore Central Processing and Production Kitchen @ Senoko, Singapore

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449067 pizza 4p?1544880772

PIZZA 4 P’s @ HCMC, VIETNAM

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449066 ismaya?1544880466

ISMAYA Group Indonesia, Jakarta

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449065 lamant cafe?1544880169

L'AMANT CAFÉ @ HCMC

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449064 harvest?1544879747

HARVEST BISTRO AND CAFE @ OAKWOOD RESIDENCE SAIGON

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449063 estella place?1544879615

ESTELLA PLACE – MY HOME VIETNAM @ HCMC – 1000 sqm

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449062 tan son nhat hotel?1544879473

TAN SON NHAT HOTEL @ SAIGON – HONG KONG HOT POT AND SEAFOODS RESTAURANT.

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449061 otoke chicken?1544879326

OTOKE Chicken @ HCMC, Vietnam

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Services

CULINARY SOLUTION PROVIDER

PROJECT MASTER PLANNING

FACILITY PROGRAMMING

ESTABLISH LAYOUT AND SPACE UTILIZATION

DESIGN AND CONSTRUCTION PLANNING

DESIGN AND CONSTRUCTION DOCUMENTATION

About Us

WHO ARE WE?

EpiQure Partners, formerly known as Pratthana Resources Ltd. was established in 2009 and set up operations in Bangkok, Thailand and has relocated the main office to HCMC, Vietnam to enable us to better serve the fast growing local market as well as the ASEAN region.

Our epiQureans are a select group of elite individuals dedicated to providing creative enhancement services as follows:

  • Food service consultant
  • ​Integration planner
  • Solution provider

PEOPLE AND RESOURCES CAPABILITIES

  • Spearheaded by 5 key principal’s and a dedicated team of creative support staff
  • Over 30 years of combined accumulated experience in Food Service consultation
  • Culinary operational and functional capabilities
  • Culinary technological innovation solutions
  • Kitchen designs, MEP schematic design and interior design coordination

OPERATIONS

  • ​Culinary concept development programs
  • New menu concept designs and new products development
  • Supply chain management coordination
  • Kitchen operational improvement programs
  • Equipment start up programs
  • HACCP introduction and implementation
  • Focused skilled culinary training