From the start, in 2019, Holly Ong and Patricia “Pat” Lau were introducing Singapore’s multi-cultural cuisine to Portland-area diners by hosting their farm-to-table, private supper clubs. A crowd favorite, their signature chili sauces, called sambals, became the inspiration for the creation of a retail space and online shop, Sibeiho, in November 2020. The Sibeiho brand, Holly says, “transports you to the tastes, sights and textures of Singapore, with Chinese, Malay, Indian and Nonya culinary influences.” Following family recipes, Sibeiho crafts three signature, vegan sambals – Boomz Sambal, OMG! Sambal and AF Chili Chunka Sambal – all made in small batches using natural and local ingredients, whenever possible.“A big part of starting Sibeiho was to make our sambals locally, in Oregon, and to share our food heritage with the foodies here,” Holly says. Sibeiho focuses the versatility of its sauces to add bold umami flavors to everyday meals, either as a condiment or as an ingredient in many different types of recipes. Try Boomz Sambal with coconut rice, on avocado toast, added to any form of cooked eggs, or as part of your next charcuterie board.

Kurzhal Family Kickin’ Pickles has been tempting taste buds and piquing the interest of pickle fans since their first homemade batch, based on a family recipe, back in 2010. “It was Grandma Jean's garlic dill pickle recipe and Dad added the extra kick with jalapeno and red chiles,” says Holly Kurzhal. “We would always ask for more pickles when we went to visit, so one year he had us make pickles with him.” They shared that initial batch of pickles during the holidays with friends and family, who promptly encouraged the Kurzhals to start selling them. They sold their first bottles at the Veneta Downtown Farmers Market, then quickly kicked their operation into high gear after we tasted their amazing pickles and asked them how soon we could get them on our shelves. “The rest is history … here we are today!” Holly says. “We've always loved pickles, so we felt it was meant to be when we started our business.”