Pantry Essentials

50Hertz — Specializing in "tingly" flavors, Yao Zhao founded 50Hertz as an homage to the Sichuan pepper central to his upbringing in Chongqing, China.

Asian Veggies — Founded by New Yorker Joe Boo in an effort to save his father’s wholesale vegetable business, Asian Veggies sources their produce directly from partner farms. (Available in-store only.)

Auria's Malaysian Kitchen — From an underground supper club series to wildly popular market booths, Auria Abraham eventually launched her business with one product, Hot Chili Sambal. The rest is history!

Bessou — A modern take on Japanese comfort food. Founded by Maiko Kyogoku, Bessou loosely translates as "home away from home"

Bowlcut — The name is an homage to that quintessential kid haircut while their sauces are inspired by homemade recipes made in founder Crystal Ung's family Chinese restaurant.

Chutni Punch — From Indian-born Sahithya Wintrich (now based in Ohio), Chutni Punch's products are a modern take on chutney podi, a homemade seasoning perfect on just about anything.

CY Eats — Travel and foodie influencer Christine Yi couldn't find chili oil in NYC like the kind she loved in China. So she decided to create her own.

Djablo — This Filipino hot sauce line was founded by Laura Dadap and inspired by her father's unparalleled home cooking and his search for flavors that reminded him of home.

Dumpling Daughter — Dedicated to her mom's homecooking and dumpling-making weekends with her grandma, this line of sauces and frozen dumplings and buns was founded by Boston native Nadia Liu Spellman.

Fly By Jing — Inspired by the amazing flavors of founder Jing Gao's hometown of Chengdu, China and its famous fly restaurants — hole-in-the-wall eateries so good they attract diners like flies.

Forsyth Fire Escape — The name comes from how it started: Chef Isabel Lee serving her scallion pancake burritos by bucket off her fire escape during covid times. Fast forward to a partnership with her local bodega, a residency at Olly Olly Market, and delectable sauces.

Get Cultured — Helmed by Mimi Nguyen, who at just 13, immigrated to the U.S. during the fall of Saigon in 1975, along with her mother and five sisters. After a career in warehouse management, she founded Get Cultured in 2020 with the help of her kids, aiming to offer accessible yet authentic food kits to people no matter where they live.

Goshen Foods — This New York-based kimchi company has been operating for over 25 years. Founded by Joanna Choi, Goshen (which means "land of blessing" in Korean) believes "Kimchi is science." (Available in-store only.)

Homiah — Meaning "to live the good life," Homiah is a Malaysian sauce line founded by Michelle Tew.

Mama Lam's — Inspired by the curry paste and hot sauce recipes of her mother, Cassandra Lam launched her brand in 2016 with one product (their Malaysian Traditional Medium Curry Paste) and has since expanded into an entire line of pastes and oils as well as curry laksa pop-ups (including one at Pearl River Mart Foods!).

Mama Teav's — Founded by siblings Christina and Anthony Teav, Mama Teav's is a love letter to their mother, her passion for cooking, and their Cambodian American identity.

MiLa — Founded by husband-and-wife duo Caleb Wang and Jen Liao as a way to honor their "third cultures" — growing up as the children of Chinese immigrants in America.

Milu — Founded by former Eleven Madison Park chef Connie Chung along with Vincent Chao and Milan Sekulic, Milu opened in the Flatiron District in 2020 and expanded with their pantry items shortly after.

Momofuku — Since opening his first restaurant, Momofuku Noodle Bar, in 2004, founder David Chang has been named one of “the most influential people of the 21st century” by Esquire, received six James Beard Awards, recognized as GQ’s Man of the Year and a Time 100 honoree. He is the host of The Dave Chang Show and Recipe Club podcasts, and three original documentary series; Breakfast Lunch and Dinner and Ugly Delicious on Netflix and The Next Thing You Eat on Hulu. His cookbooks Momofuku, and Cooking At Home, and memoir Eat A Peach are all New York Times bestsellers.

Mother-in-Law's Kimchi — In 2009 they launched with a kimchi based on a recipe from founder Lauryn Chun's mother’s restaurant, Mother-in-Law's House, and since then have expanded with multiple kimchis and sauces.

Nom Wah — In operation since 1920, this longtime family business first opened as a tea parlor on Doyers Street in Chinatown. By the second half of the 20th century, it became a bakery that happened to serve dim sum. Now it's one of the most popular dim sum eateries in New York. (Available in-store only.)

OMA Natural Foods — This organic instant seaweed soup came about when founder Yondje Choi sought to create an easy-to-consume version of her mother's warming miyeok-guk. 

Omsom — Started by sisters and daughters of Vietnamese refugees, Vanessa and Kim Pham, Omsom means "noisy, rambunctious, riotous" — just like the flavors in their seasoning packets!

Pink Salt Kitchens — Chef Palita Sriratana opened her restaurant to bring bold and vibrant Thai flavors to Chicago. In 2020 she was forced to pivot, thus launching her line of handcrafted sauces.

Po Wing Hong — Established in 1980 by husband and wife Patrick and Nancy Ng, Po Wing Hong Food Market began as a modest store on Hester Street in the heart of New York City's Chinatown. It offers a wide range of quality herbs and soup ingredients (perfect for making healing and restorative soups) and other Chinese health foods like ginseng, dried sea cucumbers, abalone, bird's nest, and more. (Available in-store only.)

Red Boat — Started by Cuong Pham in 2011 who left his job as an Apple engineer to recreate the flavors of his childhood in Saigon — namely, an intensely fragrant and umami-rich fish sauce. To this day, Red Boat is a family-owned and operated business.

Reclamation Foods — Founded by Edlin Choi who left a career in tech in 2019 to learn about regenerative livestock farming. In 2023, he launched his line of authentic Korean-style bone broths made with grass-fed and pasture-raised beef and pork bones. (Available in-store only.)

SuperLova — Formerly Chinese Laundry Kitchen, SuperLova was co-founded by husband-and-wife team, chef Leo Lamprides and designer Yanza Li. 

Taan Thai — Meaning "tasting Thai," this line of meal kits was founded by three Thai American friends — Ploy, Ping, and Prin — who wanted to create an easy way to bring authentic Thai flavors home.

Tasting India — Inspired by the flavors of India and founded by Jasmine Sheth, Tasting India features a line of spice blends, chili crunch, and masala chai.

Van Van — Featuring single-origin Vietnamese spices and seasonings, Van Van was founded by chef Thảo Bùi and her partner, designer and architect Duy Võ.

Vanessa’s Dumpling House — Founded in 1999 when Vanessa Weng opened in a small storefront on Eldridge Street in Chinatown where she sold her first batch of dumplings. Fast forward to today and several locations throughout New York and popular frozen dumplings at retailers like Pearl River Mart Foods. (Available in-store only.)

Xi'an Famous Foods — Inspired by his family's hometown of Xi'an, China, and his father's cooking, Jason Wang opened a restaurant with his dad to introduce Shaanxi cuisine to NYC. 

Yun Hai — Lisa Cheng Smith and Lillian Lin started Yun Hai to share their love of Taiwanese food and culture. Their premium ingredients are sourced directly from artisans, farms, and soy sauce breweries in Taiwan.

Snacks and Treats

46 Mott — A longtime Chinatown staple, 46 Mott is family-owned business that sells soy milk, sticky rice, steamed buns, and other treats. (Available in-store only.)

AshaPops — Founded by mother-and-son duo, Asha and Jai, with the mission of bringing crunchy, better-for-you Plant-Based Ayurvedic snacks to America. 

The Boiis — Founded by Rivy-Major Oponda and Kert Lasdoce, this Filipino-owned mochi bakery is the creator of the acclaimed Mochi Filled Cookies and other innovative treats. (Available in-store only.)

Confusion Snacks — Founder Aadit Patel, a kid of the Indian diaspora, grew up confused. But what began as confusion between his Indian and American identities eventually blossomed into a unique fusion of the two cultures, reflected in his delicious snack line.

Doosra — Founder Kartik Das couldn't find what he was looking for outside of traditional Indian stores. So he created his own blend of savory, sweet, and slightly spicy flavors in his very addictive snack mix.

Moon Man — Nigel Sielegar started Moon Man as stall in the famed Queens Night Market offering Southeast Asian desserts reminiscent of the sweets the founder grew up with in Indonesia. Now they also offer a line of delicious kaya jams.

Noona’s Ice Cream — Founded by Hannah Bae, Noona (meaning "big sister" in Korean) specializes in Asian-inspired ice cream flavors and strives to uplift people of color and reform food culture. Some are based on classic Asian recipes while others encompass innovative flavor combinations. (Available in-store only.)

Numa — Meaning "mother-daughter" in Chinese, Numa's snacks are inspired by traditional Chinese peanut candies and based on the healthier recipes devised by founder Joyce Zhu's mother, Jane.

Oishii — Meaning "delicious" in Japanese, Oishii was founded by Tokyo-born Hiroki Koga as a way of introducing premium Japanese fruit culture to the U.S. The world’s largest indoor vertical strawberry farm, Oishii farms its strawberries on vertical surfaces rather than traditional, horizontal agriculture. With this method, farmers can produce more food on the same amount of land (or even less), use less water, and have increased production in every season. (Available in-store only.)

Philippine Bread House — This longtime New Jersey bakery was founded by Elma Santander, who immigrated from the Philippines in the 1970s and opened the Philippine Bread House to introduce her native country’s yummy baked goods to Jersey City residents. (Available in-store only.)

Popadelics — This healthy mushroom snack line was started by Marilyn Yang and Michael Casali. Yang also founded the Fun-Gal Snacks Foundation, a charitable organization that supports various causes centered around health and wellness.

Reprise Health —Co-founders Kai Lim and David Yu both grew up with grandmothers who treated them with traditional Chinese herbs, which often tasted awful. Their herbal gummies embody the benefits of Traditional Chinese Medicine in a much tastier package.

Rooted Fare — Ashley Xie and Hedy Yu founded started their line of spreadable treats as a way to share the beloved Chinese flavors they grew up.

Tochi — Meaning "land" in Japanese, Tochi was founded by Ian Seah, Dina Shi, and Marc Seah as a way to bring healthy, protein-packed snacks inspired by Asian flavors to the world.

Beverages

Anna Ye Tea — Anna Ye founded this line of artisanal Vietnamese teas due to the lack of accessibility and representation of single origin Vietnamese teas globally and domestically.

Annie's Ginger Elixir — Founded by Annie Bassic as inspired by her Chinese heritage and personal health journey.

Culture Kitchn — This kombucha line from husband-and-wife team Daniel Wu and Helena Leung started as a pandemic hobby and now can be found in retailers throughout New York City, including Pearl River Mart Foods. (Available in-store only.)

Fong On — Established in 1933, Fong On is the oldest family-run tofu shop in NYC, using age-old family recipes passed down by word-of-mouth. After closing its doors in 2017, the small Chinatown business reopened under the helm of Paul Eng, grandson of the original owner. Pearl River Mart Foods is the first retail store, outside of Fong On’s own, to carry their fresh soy milk and herbal tea. (Available in-store only.)

Kace Tea — This fruit tea brand is inspired by Taiwanese-style iced tea, in which fresh brewed tea is shaken with fruit juice for a refreshing, vibrant experience. Founded by Ashley Yao and Kyle Gillaspy and inspired by their Taiwanese and Filipino roots.

KimlyParc — Childhood friends Chae Song and Youngjoo Kim started KimlyParc as a way to share the Korean instant coffee they grew up loving with higher quality ingredients and a more refined taste.

Lucky Ox — From Fane He and Kyle Nguyen, these tasty and unique beverages are inspired by traditional Vietnamese flavors. (Available in-store only.)

Moshi — After several years of cooking in some of the top restaurants in the city, founder Alton But noticed the non-alcoholic beverage pairings could have been more inspiring. Hence the birth of Moshi's refreshing sparkling drinks inspired by Asian flavors, including yuzu, matcha, and oolong tea. (Available in-store only.)

Nam Coffee — Vince Nguyen started Nam Coffee as a love letter to his journey from Vietnam to California, with flavors inspired by both the mountains of his hometown in Pleiku as well as his current home in Los Angeles.

Nguyen Coffee Supply — America's first specialty Vietnamese coffee company, Nguyen Coffee Supply was founded in 2018 by Sahra Nguyen, the daughter of Vietnamese refugees. They're proud to partner with a fourth-generation farmer, Mr. Ton, who owns and operates his family farm in Vietnam’s famed Central Highlands.

One Stripe Chai — Unable to find authentic, high-quality chai in American coffee shops, Farah Jesani created her own with her various blends.

Recoup Beverage — Siwat Siengsanaoh founded Recoup as an homage to the ginger concoctions his mother would make for him as he recovered from the many surgeries he endured before his 12th birthday. With co-founder Susan Buckwalter Hartman, he developed the this line of low sugar, caffeine-free sparkling ginger drinks with prebiotics. (Available in-store only.)

Sanzo — Founder Sandro Roco started with a simple mission: to highlight unique Asian flavors through clean, natural beverages that everyone can enjoy. The result are sparkling drinks that bring vibrant Asian fruit flavors to modern palates, and without the excess sugar or artificial additives.

Senbird Tea — Sho Tasaki and Celia Yu started Senbird Tea as a way to share the exceptional quality and diversity of teas they found in Japan.

Twrl Milk Tea — Longtime friends Pauline Ang and Olivia Chen couldn't find plant-based milk teas to satisfy their childhood cravings so they created their own. (Available in-store only.)

View the online collection.