Sibeiho

Sibeiho is a Singaporean food startup based in Portland, Oregon co-founded by Holly Ong and Pat Lau. The Sibeiho brand transports you to the tastes, sights, and textures of Singapore (with Chinese, Malay, Indian, and Nonya culinary influences). They first launched with three signature ready-to-enjoy Sambal chili sauces - Boomz Sambal, OMG! Sambal® and AF Chili Chunka Sambal. Made in small batches using all-natural, local whenever possible, ingredients following a family recipe, Sibeiho Sambals are a versatile way to add bold umami flavor to everyday meals either as a condiment or as an ingredient in many different types of recipes. In 2022, Sibeiho won 2 Good Food Awards in recognition for their dedication to flavor, craftsmanship and commitment to social and environmental responsibility.

Holly and Pat first introduced Singapore's multi-cultural cuisine to Portland when they began hosting farm-to-table private supper clubs in 2019. Their crowd-favorite Sambals inspired the opening of their retail store and online shop in November 2020. Find Sibeiho Sambals in select specialty stores and at the Sibeiho Retail Shop at 740 NW 23rd Ave in Portland, Oregon. Learn more at Sibeiho.com and @sibeihosibeiho.

Holly Ong is the Co-Founder of Sibeiho®. In 2019, she left the corporate world to pursue entrepreneur possibilities and follow her passion in creating community and making people happy through food. One of her earliest food making memories has her at age five or so, sitting on her grandma's kitchen floor patiently picking the fluff from chestnuts for Ah-Ma's Rice Dumpling for the Dumpling festival. These days, Holly delights in sharing a taste of Singapore through award winning products like AF Chili Chunka Sambal, all proudly crafted in Oregon to foodies locally and across the nation.

We source our ingredients locally whenever possible through working with local farmers and suppliers. We believe in being part of the food ecosystem here in Oregon. Our award-winning AF Chili Chunka Sambal contains chili peppers grown in east Portland by Rohingya refugee farmers.