Made by daughters
of three kitchens.
We're Taiwanese, Korean, and Indonesian — three cultures that all grew up with real chili on the table. The kind your grandma made, that went on everything without thinking twice.
Then we moved to NYC. Got tech jobs. Got very, very stressed. And slowly ran out of good sambal options. "Every chili in America tasted like vinegar with a personality disorder."
So we made our own. Brought it to hotpot. Everyone lost their minds. Someone called it "literally crack." We said okay, business plan unlocked.
Why we started DOTI
Southeast Asian food culture deserves way more than it gets. Walk into any grocery store and you'll find Korean, Chinese, Japanese — entire aisles. But Southeast Asian flavors? Barely a shelf. We grew up eating sambal, jamu, and dishes that most of America has never even heard of. That's not okay. DOTI exists to change that — starting with the two things our families put on everything.