We started by feeding people.

Long before Superlova, we spent years cooking in restaurant kitchens, hosting supper clubs, serving from a food truck, and eventually running our own noodle stand. We made every bowl to order, adjusted the sauces by hand, and tested our recipes in the only place that really matters: a busy service where people came back for seconds.

Those recipes didn't stop evolving when service ended. They were refined through years of feedback, thousands of bowls, and countless small improvements before they ever reached a jar.

Our Dan Dan noodles became our signature because our bowl was built with layers: a rich sesame sauce for body, a chili oil for heat and aroma, and a savory soy-vinegar sauce for brightness and depth.

When the pandemic brought our noodle stand to a stop, we set out to bottle those flavors so people could recreate the experience at home.

We quickly discovered that restaurant sauces don't always fit in one jar. Sesame paste and liquid soy sauce simply don't age well together. So instead of compromising the recipe, we separated the layers into two sauces that can each stand on their own, but become something even greater together.

Dan Dan became our rich, creamy, sesame-forward sauce. Pei Pei became the bright, tangy soy-vinegar layer. May May followed as a milder sesame sauce for families and gentler palates.

Today, every jar we make is part of that same philosophy: layered flavors, simple formulas, and restaurant-quality Chinese cooking that's achievable on an ordinary Tuesday night.

Our sauces aren't shortcuts because we cut corners. They're shortcuts because we've already spent years doing the hard part.

Welcome to Superlova.

The layered flavors of your favorite Chinese restaurant, now in your kitchen.