Rice Over Everything

Orig­i­nal­ly from Myan­mar (Bur­ma), Founder May has been liv­ing in Man­ches­ter for 9 years with her hus­band, son, cock­er spaniel Hina and Nigel the cat.

May's love affair with chilli and spicy food start­ed when she was just 5 years old. She would beg her mum for a local fer­ment­ed fish sauce dip with lots and lots of fresh chilli. Her inspi­ra­tional chilli oil was from a restau­rant she used to vis­it all the time as a stu­dent in Lon­don, called Wong Kei.

May started running a small artisan chilli business making small-batch chilli jars in the beginning of the first lockdown. One of May's favourite thing to do in the world is to feed peo­ple.




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