Sibeiho: Spice of Life
written by Kerry Newberry A few years ago, Holly Ong and Pat Lau cooked up one of their favorite childhood dishes: Singapore Chili Crab. But instead of traditional mud crabs for the signature seafood dish, they used freshly caught Oregon Dungeness crabs from Kelly’s Brighton Marina. “We are always looking to add flavors that remind us of our home using local ingredients,” said Ong. The sweetness of the crab played off their homemade spicy, tangy umami sauce in a way that delighted them both. “We thought maybe other people will want to try this too,” said Ong. In 2019, the longtime friends who met while working for Nike Singapore, began hosting private supper clubs. “It was a way to share family dishes from Singapore that we missed the most,” said Ong. Enter Covid in 2020, and the entrepreneurs shifted their focus from pop-up dinners to launching a food startup, beginning…