Looking for a vegetable supplier that can deliver to your restaurant every day?
At Floralife Sdn Bhd, we arrange wholesale vegetable delivery for restaurants in Kuala Lumpur and Selangor, and we now supply more than 100 restaurants across the Klang Valley from our owned and contracted Cameron Highlands farms plus selected imports. Whether daily delivery works for your kitchen comes down to three terms we confirm for your exact address before you rely on us: delivery days, order cutoff and receiving window. That way your morning prep is planned around agreed terms, not a promise on a website.
Key takeaways
Daily delivery only helps if it covers your address, arrives before prep starts and includes your whole list. Until those terms are confirmed for your postcode, a supplier saying they deliver daily is just an advertisement. These are the five terms we agree with every restaurant before regular supply begins:
| Term | Why it matters to a restaurant | How we settle it with you |
|---|---|---|
| Delivery days | A kitchen open seven days needs to know which days are covered, not just that delivery is "daily". | We check which days your postcode can be served and put them in writing. |
| Order cutoff | Your cutoff decides whether tonight's stock count turns into tomorrow's delivery. | We tell you when your list has to reach us for the next delivery. |
| Receiving window | Produce that arrives after prep has started, or when nobody is there to check it, is a problem. | We match arrival to the time your staff can receive and sort the order. |
| Item coverage | Running out of one green or herb can take a dish off the menu. | We go through your list item by item, including less common ingredients. |
| Minimum order and charges | Small daily top-ups only make sense if the delivery terms suit them. | We state any minimum order and delivery fee before you agree to supply. |
If you are weighing up quotes from several suppliers, our guide on comparing wholesale vegetable quotes shows how to line these terms up side by side. For the full delivery checklist, or to see produce in person first, read wholesale vegetable delivery or a visit to our Kepong location.
Repeat restaurant orders need a supply chain that starts at the farm, not with a middleman. Ours runs from our owned and contracted farms in Cameron Highlands to your kitchen. We add selected imports from China, the Netherlands, India, South Africa, New Zealand, Thailand and Vietnam, so one order can cover local greens alongside ingredients that menus outside the local range call for.
We built this side of the business for kitchens that reorder. It started during the MCO with five restaurants and has grown to more than 100. Our range is listed item by item, which helps chefs order precisely:
Not every item is grown on our own farms. Origin depends on the item, and you can ask about any vegetable on your list. To check that our range matches your menu ingredient by ingredient, see our page for restaurant kitchens sourcing vegetables wholesale.
Want to know if we can deliver to your restaurant on your schedule?
Send us your postcode, your usual vegetable list and the time your kitchen can receive deliveries. We will tell you which delivery days, cutoff and terms apply to your address.
Most restaurants do not need everything delivered every day. They need their fragile items delivered often and their hardy items delivered in bulk. Ordering this way saves cold-room space and cuts waste without risking running out at the pass.
| Item group | Examples from our range | Typical ordering rhythm |
|---|---|---|
| Leafy greens and sprouts | Choi sum, kailan, kangkung, spinach, pea sprouts | Frequent, often daily in busy kitchens. These wilt fastest once delivered. |
| Fresh herbs | Mint, coriander (insai), daun selasih, daun kesum, curry leaf | Frequent, in small quantities matched to the day's use. |
| Mushrooms and tofu | Enoki, shimeji, shiitake, smooth tofu | Frequent. Short shelf life and sensitive to how they are stored. |
| Fruiting vegetables | Tomatoes, cucumbers, long beans, lady fingers, zucchini | Every day or two, depending on how much you use. |
| Hardy staples | Onions, garlic, old ginger, potatoes, pumpkin, yam | Less often, in larger quantities, if your storage allows. |
When we review your list, we can work out a rhythm for each group, so frequent top-ups of greens and herbs sit alongside larger, less frequent orders of staples. Name every item exactly. Choi sum and kailan are listed separately in our range because they are not interchangeable in every recipe.
At Floralife Sdn Bhd, we grow, wholesale and retail fresh produce. Since 2003 we have run our headquarters in Bandar Menjalara, Kepong, alongside a second location in Kuala Lumpur city. We added wholesale vegetables during the MCO so restaurants could buy direct from the farm side of our business, without paying a middleman's markup.
You can browse the full vegetable range online or read more about our story.
5 → 100+
Restaurants we supply. We started with five during the MCO and now serve more than 100 across the Klang Valley.
Own farms
Owned and contracted farms in Cameron Highlands form the core of our vegetable sourcing.
7 countries
Selected imports widen the range for menus that need ingredients beyond local produce.
Since 2003
More than two decades of supplying fresh produce, first flowers and now vegetables, to wholesale buyers.
Floralife Sdn Bhd 200601006746 (726495-K), 22-G, Jalan 6/62A, Bandar Menjalara, 52200 Kuala Lumpur. Operating hours: Monday to Saturday 8:00 AM to 7:00 PM, Sunday 8:00 AM to 3:00 PM.
Tell us what your kitchen cooks, roughly how much you use and when your staff can receive deliveries. We will review your list item by item, confirm what we can supply, and set out the delivery days, order cutoff, minimum order and any charges for your postcode, so you can decide with the full terms in front of you.
Floralife Sdn Bhd offers fresh flowers and vegetables for retail and wholesale across Kuala Lumpur and Selangor, catering to both B2C and B2B markets.
