I grew up in Australian suburbia with a third culture parent who was born and raised in Hong Kong. As a kid, we spent a lot of time travelling South East Asia. Buffets, hawker markets, mall food courts, and asian supermarkets featured heavily in our travels, and still hold a special place in my heart. As a spice enthusiast, I find true joy in browsing aimlessly through asian supermarkets, eating curry for breakfast, and hosting dinner parties with my friends using recipes collected from my travels.When I moved to Canada for love, I was starting over in every way—new country, new life, no job, and no sense of home. But in the middle of all the uncertainty, I found comfort in my spice cabinet. Chili oil had been a staple on the table growing up with a third-culture parent. But in Canada, I couldn’t find one with the depth and complexity I craved. Most were just heat or just oil—none of the bold, aromatic layers I loved. So I started experimenting, blending influences from my travels and childhood to create something that brought me comfort in an unfamiliar place.What began as a kitchen experiment quickly became a calling. In June 2024, I took a leap—quit my corporate HR job and went all in on Rippah Chili Oil.My dream is for Rippah Chili Oil to become a pantry staple for home cooks and adventurous foodies who crave craving bold, nuanced flavours that evoke a sense of “home away from home.”