Ngoh Hiang, Chilli & More

CAI 蔡 Eats

Who are We

CAI 蔡 was eventually founded in 2020 by us, the Chua siblings — Irwin, Amanda and Charmaine — after decades in the making, growing in the love and comfort of the various kitchens in our family. With much fondness, we have always been learning from both of our ah-mahs' cooking.

While keeping the bellies of our Hokkien family filled and delighted, our late paternal ah-mah Ah Keow, kept generations of family recipes alive to be savoured and shared among family, friends and neighbours; who were always fed very well on account of her passion for cooking excessively!

In the melting pot, are the secrets of our maternal ah-mah Ah Mui, whose recipes are strongly influenced by her and our ah-gong's heritage, as a Hainanese-Peranakan from Terengganu, Malaysia. Numerous members of the family as well as our friends, from the Strait of Malacca to the United States of America, attest that Ah Mui is their favourite cook.

(Photo credit: The Straits Times, Alphonsus Chern)

Our Story

Our Original Ngoh Hiang

Hokkien? Yes, a little bit?

Hainanese-Peranakan? Yes, a little bit?

Many families make their ngoh hiangs differently —
ours is a medley of minced pork, prawns, chunky
and crunchy water chestnuts, spring onion and
Chinese celery, and we do not use five-spice
powder in our ngoh hiangs.

Original Pork & Prawn Ngoh Hiang

Our Chillies

Hokkien? No.

Hainanese-Peranakan? Yes.

The Sambal Belacan is the perfect condiment for our Original ngoh hiang and glutinous rice, and a key ingredient for so many dishes.

The Hainanese Chilli is best paired with our meatballs or any of your usual local go-tos.

Chillies