Yep Kitchen was 10 years in the making!
I'm Tom, the founder of Yep Kitchen, and after living in China for a decade, I moved back to the UK on a mission to showcase the big, bold flavours of Sichuan I'd come to crave.
Authenticity is at the core of what we do. We source our Erjingtiao chillies and premium Sichuan peppercorns directly from Chengdu, along with our Pixian Douban (fermented bean paste) that gives our products their deep umami flabour.
We teamed up with utterly talented, Plastered 8, to create the eye-catching visual identity that represents Yep Kitchen.
Inspired by mid-20th century firecracker boxes from mainland China and Hong Kong, our packaging is designed to go off and leave a lasting impression!
Why our products taste so good...
Not actually a peppercorn. It's the dried husk of a prickly ash berry, and it's the reason your lips buzz. This is called "má", a citrusy, electric tingle that meets chilli heat to create málà. Without it, food is just spicy. With it, it's Sichuan.
A fermented broad bean and chilli paste from Pixian, Sichuan. Known as the "soul of Sichuan cuisine," it’s aged in clay pots to develop deep umami, heat, and complexity. It adds a bold, savoury punch to our Sichuan chilli oils.
A prized Sichuan chilli variety known for its deep red colour, gentle heat, and rich aroma. Widely used in chilli oils and sauces, they bring warmth and depth without overpowering spice.
