Selvam grew up in the spice markets of Singapore, where he watched his grandmother sift through baskets of glossy Malabar peppercorns in the morning light. In her deft hands, these tiny black beads transformed into golden curries and delicate Cantonese broths.

“Pepper is the language of the world,” his grandmother would say, grinding the spice with a steady rhythm. “It crosses mountains and seas, bringing strangers to the same table.”

Long before Selvam’s time, pepper had already journeyed across oceans, binding cultures together. Indian pepper was once used as currency, giving rise to terms like peppercorn rent; its aroma traveled the Silk Road, weaving its way into royal feasts and humble kitchens alike.

Today, at The Pepper House, we continue this ancient journey—not through heat, but through harmony. Here, Swiss craftsmanship meets Asia’s culinary soul, and in every dish, pepper whispers its timeless story of connection and culture.