In 1975, my parents left Saigon in the aftermath of the Vietnam War.

Like many who fled at the time, they carried with them memories of home, and a deep connection to the food and traditions they grew up with.

They eventually settled in Montreal, where I was born a few years later.

Growing up, my mom’s cooking was at the heart of our home life—her food was how I experienced and felt connected to my cultural background.

Years later, as I transitioned to a vegan lifestyle, I began to question how to recreate the flavors I grew up with.

In 2018, I started an Asian catering service focused entirely on plant-based dishes. It was through this work that I realized how difficult it was to find vegan alternatives to essential ingredients like fish sauce and oyster sauce—staples in so many Southeast Asian recipes.

So I began developing my own.

Recreating Vietnamese fish sauce was the greatest challenge. Working closely with my mom, we refined the recipes until they captured the depth and distinctive taste of this cornerstone of Vietnamese cuisine.

From there, I developed our oysterless sauce, followed by a Korean BBQ sauce—each blending traditional inspiration with a plant-based twist.

Our sauces aim to deliver authentic flavors while offering a more sustainable way of eating.