STORY OF UNCLE TSAI

Starting from a young age, I always helped my mum and aunties with whatever they were cooking. From noodles to dumplings, stir fries to stews, I immersed myself in all the smells, flavours and action of the kitchen.

But growing up in Canada as a Taiwanese immigrant, I was also always excited to visit friends' houses and explore their kitchens for snacks we didn't have at home. Granola bars, ham and cheese sandwiches, and canned pasta were like forbidden treasures to me – delicious comfort foods I couldn't get enough of.

Two people in a kitchen reaching for snacks in a pantry, one standing on a counter and the other on a stool. Shelves are stocked with various food items, and a table with two bowls of macaroni and cheese.

As a result, I often felt self-conscious at school about the lunches my mum packed for me. I worried they might look or smell too "weird" to the other kids and often wouldn't eat them at school, hiding them in my backpack or waiting until the day was over to have my lunch.

Thankfully, as I matured and worked as a chef in some of the best kitchens around the world, I began to embrace my cultural roots with pride, using those nostalgic memories from my family kitchen as inspiration to confidently incorporate those elements into my restaurant menus.

Illustrated chef cooking in a kitchen, sprinkling herbs into a flaming skillet with meat cubes. Surroundings include shelves with various bottles, a spice rack, utensils, and a bamboo steamer.

Now, with over a decade of professional culinary experience, I am excited to be able to share these flavour packed condiments, which represent my joyful culinary upbringing, in an accessible and modern style. I hope to make them a new favourite in everyone’s pantry. Where we can all indulge, celebrate food, culture, and the joy of sharing delicious meals with our loved ones.

Man with mustache sitting at a restaurant table displaying multiple jars of condiments, wearing a white polo shirt and apron.