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What is "Back2Basic"?
Why Fermented Raw Vegan? 

Being true to our name, "Back2Basic" reminisce back to the time where natural ingredients and techniques are used to handcraft food, create flavours and nourish one's body.

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"Back2Basic" 返璞歸真 is a CONCEPT that encompasses 4 philosophies:  (1) sustainability, (2) social enterprise, (3) fermented plant-based food, and (4) Autism & Pets friendly.  In short is a whole “Sustainable Lifestyle” since 2015.  Overall, "Back2Basic" is a concept with great choice for anyone looking for a more sustainable, health-conscious, and socially responsible lifestyle.

Back2Basic is much more than just a place to eat or shop. It represents a way of life, a philosophy that urges us to return to the core values of nourishing our bodies, connecting with our communities, and protecting our planet. We believe that by embracing the principles of sustainability, social enterprise, fermented plant-based food, and Autism & Pets friendly, we can inspire a sustainable lifestyle for generations to come.

Our name, Back2Basic, brings to mind a sense of nostalgia for a time when food was made by hand, with natural, unprocessed ingredients free from harmful chemicals. Our menu offers a range of whole foods that are allium-free, gluten-free, nut-free, soy-free, and raw vegan low FODMAP options. Our food is made with a hands-on approach that prioritizes animal cruelty-free vegan ingredients, whole plant-based, or fermented raw vegan products, and personal home items.

We are dedicated to supporting our community by providing sustainable workshops and vegan cooking classes for families who want to adopt a more eco-conscious lifestyle. Our aim is not only to promote healthy eating habits but also to encourage mindful and sustainable choices that will benefit our planet and future generations.
At Back2Basic, we take pride in creating food and home products that are both healthy and sustainable, while also supporting social causes that are important to us. We invite you to join us on this journey towards a better future, embracing a more mindful and environmentally conscious lifestyle with Back2Basic. Whether you want to improve your diet, reduce your carbon footprint, or simply enjoy delicious food made with love and care, Back2Basic is the perfect choice for you.


Back2Basic aims to create a more environmentally conscious and socially responsible food culture & lifestyle for the future generation.  The name “Back2Basic” reflects a return to a simpler way of living, free from processed foods, chemicals, and preservatives.  By adopting a "Back2Basic" lifestyle, one can improve their diet, health and overall wellbeing, while also helping to sustain the planet’s resources for our next generations. 



Our menu features whole foods, gluten-free, nut-free, soy-free, Raw vegan, low FODMAP and with Allium free / Jain options. We take a hands-on approach to crafting animal cruelty-free vegan food and personal home products. To inline stay true to our philosophy, since 2015, we offer sustainable workshops and vegan cooking classes for families who want to make the switch to a more sustainable lifestyle.


We take pride in offering food and home products that positively impact both healthy and sustainable, while also supporting social causes that are important to us. Join us in creating a better future for all, embracing a more mindful, environmentally conscious lifestyle with Back2Basic.  Overall, "Back2Basic" is a great choice for anyone looking to improve their diet and make more eco-conscious choices.



Joyce strongly believes that vegan food is eco-friendly and can play a crucial role in reducing pollution, and most importantly, in putting an end to animal cruelty. She sees everything as interconnected with our Mother Nature and is passionate about promoting a lifestyle that is sustainable and compassionate.


The food serves at Back2Basic is operated under the name "WakaMama" diverse from "Ikigai" 生き甲斐 i.e. "a reason for being" is a Japanese concept referring "gives a person a sense of purpose, a reason for living".


Since 2020, WakaMama diverse from savoury food to healthy delicious dessert, as well as their signature frozen kombucha mocktail, kefir lassi and vegan hand-brew coffee.  All menu items are 100% plant-based and gluten-free.  WakaMama focus in Artisan plant-based sashimi sushi and sake pairing in Japanese Chef table "Vemakase" tasting menu.  All of our food is 100% plant-based and gluten-free, and our menu reflects our commitment to sustainable, eco-friendly practices. 


As for sustainable vegan food, "Back2Basic" (WakaMama)  is committed to serving 100% plant-based and gluten-free cuisine since 2020. Their fermented whole plant-based dishes offer a range of health benefits, including improved digestion, boosted immunity, and increased nutrient absorption.  

Overall, "Back2Basic" is a concept with great choice for anyone looking for a more sustainable, health-conscious, and socially responsible lifestyle.


This is a name coined by Raw Vegan Chef Joyce's sons, which means 'vegan Omakase'.  We have decided to name it the Chef Table Tasting Menu instead.  The theme of our current menu is Shojin Ryori, which is a Japanese/Korean Temple Food known for its clean and natural culinary skills.  This menu suitable for Jain, allium-free, oil-free, low-salt, and contains no added sugar audiences. 


Raw Chef Joyce was originally inspired to create fermented vegan foods when her sons began struggling with various health issues in 2011. In her quest to help her sons, Joyce studied extensively and discovered that their health was not only impacted by their diets, but also by the home products they were using. As she delved deeper into the subject, she saw that it was not just her sons' lifestyles that needed to change, but the entire planet's. Joyce became passionate about the idea that everything we consume, from the food we eat to the products we use in our homes, has a direct impact on both our health and the health of the planet.

"Joyce has been teaching the art of fermenting foods and drinks since 2015, both from her home and a function room. Her expertise spans a wide range of fermented delights, from Kombucha, Water Kefir, Milk Kefir, and Amasai yogurt to natural yeast bread, sourdough, ginger bugs, cheese, butter, kimchi, sauerkraut, vinegar, grades wine, miso, tempeh, soy sauce, natto, koji, shio koji, amasake, and more. Joyce's interest in fermentation stems from her desire to improve her son's health, and she has pursued this passion through self-teaching and trial and error."


Born in Hong Kong Joyce, like the rest of people in the country have the very conscious mind in the eco-friendly area.  However only after study and growing up in Toronto where she was further influence their waste segregation system, only then she was able to practice from school to real life scenarios. 

Joyce felt that her non-profit teachings in Singapore with many local primary, secondary, university, and government agencies were not enough. She wanted to teach in other developing countries and understand what the whole planet earth was lacking and how we could help our mother nature to ensure a continuity of white clouds and clear blue skies for our next generation.


It is clear that Joyce's intentions are pure and straightforward.  In 2019, Raw Chef Joyce had the opportunity to fulfill one of her dreams by embarking on a pilgrimage journey to volunteer and teach sustainable practices in South Africa, Nepal, and Kazakhstan, and then continued her self-directed research on waste segregation in Taiwan, Japan, and Korea. However, she realized that she alone couldn't do much to change the world. She also saw that she needed to sustain herself financially in order to do more non-profit volunteer teaching.  Overall, Joyce's commitment to sustainability and environmental stewardship is admirable, and her efforts to promote a more eco-conscious lifestyle are commendable. 

Joyce started a non-profit sustainable teaching program at her home in 2015, where she shares her real-life practices for reducing plastic, glass, paper, and food waste. She also teaches participants how to upcycle these materials into useful items, giving them a second life. Her most popular workshops are on reusing home glass jars to make plant-based eczema balm and cream, as well as teaching hand-making techniques for reusable beeswax wraps.

Joyce's reputation as an eco-conscious educator has grown significantly through her non-profit teaching in eco-enzymes and composting since 2015. She has taught a wide range of individuals and organizations, including gardeners, housewives, grandparents, universities, local schools, non-profit organizations, and hotels.

All of the beeswax used in Joyce's workshops is sourced sustainably directly from bees farms in Kazakhstan, Hong Kong, and Thailand to ensure that no bees are harmed in the process of obtaining the wax.

At Back2Basic, all handcrafted home products is centred around these 3 philosophy, repurpose, reducing waste and conserving resources. "Back2Basic" offers a range of eco-friendly and reusable home products, such as beeswax wrap, soy wax candle making and upcycled tote bags or reusable menstrual pad to help customers reduce their carbon footprint.


In order to represent autism awareness, Chef Joyce prepares all of her food using rainbow, colorful ingredients. As a social enterprise, "Back2Basic" is committed to making a positive impact on the community. They work with local suppliers and organizations, such as the Genesis School for Special Needs, to support small businesses, reduce their carbon footprint, and provide vocational training for individuals with special needs. By partnering with Joyce to handcraft her raw vegan food, special needs adults gain valuable work experience and real-life skills.

Joyce places a strong emphasis on creating a meaningful experience for her customers beyond simply enjoying their food. By interacting with the special needs adults she works with, customers can feel the love and connection that goes into creating her dishes. In addition, a portion of Back2Basic's profits goes towards supporting social causes and initiatives. The team is committed to creating a welcoming and inclusive environment for everyone.

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