“It's not only sustainable, but it's also economical.”

Chef Lau Guevarra

Owner, Guevarra's

“Since we switched to EcoUling, it's been easier for us to maintain that heat na consistent. We actually use less charcoal since it doesn't burn out too quickly.”

Chef Patch

Head Chef, Toyo Eatery

“I've liked coconut charcoal ever since, because for me it burns hotter, longer, and burns relatively smoke-free.”

Chef Jonas Ng

Owner, James & Daughters