What outgrew a love for food and travel, theNOMLab (風來食研) was introduced in early 2022 by Hong Kong-native and foodie caring partners Fiona Wan and Gianna Wong.
This artisanal food brand name is created for the young and hectic; those with taste, however that do not always have the time to grocery store and cook every day.
theNOMLab Co-founders Fiona Wan and Gianna Wong
The line of product– which focuses around both sweet and mouthwatering flavor-infused butters, shiso sauces, and natural health solutions for cooking– is influenced by worldwide components, and created to include that zest of taste to anything from a mouthful to a meal.
We overtook Fiona Wan to find out more about this vibrant duo’s artisan-led farming town production procedure, their enthusiasm for taste pairing, the tastiest usages for their products, and what brand-new launches to anticipate in 2024.
Inform us theNOMLab’s origin story …
About 2 years back, acknowledging all of the varied regional cultures and tastes in Chinese food, we created the concept to turn these tastes into something that’s scrumptious, yet quickly available in every home cooking area.
Therefore, the production of our very first line of product– 3 Chinese flavor-infused butters– came to life.
The initial 3 butters cover a Sichuan-influenced mala butter, a Chiuchow-influenced black bean and marinaded radish butter, and a Shanghai countryside-inspired meigancai (梅干菜) butter– one that utilizes dried mustard greens from a farming town near Dianshan Lake where our studio lies.
Our butter offerings have actually considering that broadened to consist of both tasty and sweet alternatives.
Cantonese food is likewise acknowledged for its strong food recovery (shíliáo食疗) culture, and a meal is not total without a nourishing soup slow-boiled with Chinese herbs.
Gianna’s daddy has actually been brewing natural solutions in the house for several years, and they are constantly a hit amongst good friends and family members.
We chose to discover his dishes and came up with another line of items consisting of conventional natural solutions, including our bestseller, Chenpi Lemon Balm, which is made utilizing 15-year aged tangerine peel that’s been double-boiled for 20 hours.
It is an efficient treatment for coughs and aching throats.
What is your background, and why did you 2 choose to produce this organization?
Fiona: I worked as an acquisition-investment attorney for several years. Suffocated by the long and demanding hours and draining pipes business environment, I took a profession break and backpacked around Asia, the Middle East, Africa and South America for 2 and a half years, throughout which I stuck with numerous regional households, on farms, and in abbeys where I assisted in their kitchen areas.
Throughout this time, I discovered a lot about regional local active ingredients and cooking. The journey likewise came up with my desire to restore my own regional heritage in a progressively globalized world and return to regional neighborhoods.