Pearl River Mart Foods: Specialty Vendors
We're proud to carry products from these local restaurants and independent food purveyors at Pearl River Mart Foods, our fourth location in NYC and second in Chelsea Market.
This Chinatown staple sells a little bit of everything — from roast pork buns to radish cakes to zongzi — and is managed by lifelong neighborhood resident Patrick Mock. Not only does the Cantonese-style eatery offer delicious classic Chinese treats, it raises money for donated meals to those in need, whether frontline healthcare workers, the elderly, or low-income families. Check out the 46 Mott shirt in our Chinatown Collection.
Founded by Yao Zhao, a native of Chongqing in Sichuan province, 50Hertz believes that the Sichuan pepper represents a culinary trend that will strike a chord with food lovers everywhere. It wants to champion this unsung spice and its unique tingling sensation into world cuisines. Green and red Sichuan oils are both available.
Sze Daddy Chili Oil was created by chef Eric Sze of the East Village Taiwanese eatery 886 (which is Taiwan’s international calling code). Inspired by Taiwanese sha-cha sauce, a unique blend of intensely savory and mildly seafood-y flavors, it also pays tribute to Chef Sze's Sichuan heritage and gives a nod to the classic Lao Gan Ma or “Godmother” chili oil. Pearl River Mart Foods is the first retail store to carry it.
Founded by New Yorker Joseph Boon in an effort to save his father’s wholesale vegetable business, Asian Veggies delivers specialty products right to your doorstep, and now you can get it here at Pearl River Mart Foods. Their produce is sourced directly from partner farms.
Auria's Malaysian Kitchen
A former Chopped contestant, Auria Abraham (also known as NYC’s “Sambal Lady”) started her business with the goal of making authentic yet accessible Malaysian food available to the American public.
Hot Chili and Lime Leaf Sambals. A spicy condiment popular in Malaysia, sambal is a blend of ground peppers and aromatics. Her very first product, Auria’s Hot Chili Sambal adds complex heat and rich seafood umami to everything from soups to sandwiches. The Lime Leaf Sambal is more mellow with the fragrance of kaffir lime leaf.
Pandan and Salted Caramel Kayas. Kaya is a kind of coconut-based jam popular in Malaysia and a breakfast staple in kopitiams, or Malaysian coffee shops. The Pandan Kaya is flavored with pandan, a floral and herby tropical grass, while the more traditional Salted Caramel Kaya is flavored with dairy-free salted caramel.
Christine Yi is a New York City-based world traveling gourmet, food photographer, and home cook who shares her adventures with her devoted fans. Her CY Eats MaLa 麻辣 Chili Oil is deeply flavorful, smoky, and savory with that special mala (tingling and spicy) taste. Great with vegetables, fish, chicken, eggs, salad, dumplings, noodles, rice, popcorn, pizza, and much more. Pearl River Mart Foods is the first retail store to carry it.
Established in 1933, Fong On is the oldest family-run tofu shop in NYC, using age-old family recipes passed down by word-of-mouth. After closing its doors in 2017, the small Chinatown business reopened under the helm of Paul Eng, grandson of the original owner. Pearl River Mart Foods is the first retail store, outside of Fong On’s own, to carry their fresh soy milk and herbal tea. Check out the Fong On glasses, T-shirt, and tote bag in our Chinatown Collection.
Fly By Jing
Inspired by Chengdu's “fly restaurants” — hole-in-the-wall eateries so good they attract diners like flies — Fly By Jing was founded by Chengdu native Jing Gao.
Sichuan Chili Crisp. Her 100% all-natural Sichuan chili sauce is the first to be crafted in Chengdu, the capital of Sichuan province, known for its spicy cuisine. The sauce is spicy, crispy, numbing, deliciously savory, but not off-the-charts spicy.
Zhong Dumpling Sauce. A concoction of aromatic "fuzhi" soy sauce, slow-brewed with brown sugar, mushrooms, garlic, and a blend of spices. Sweet, tangy, spicy, and umami-rich all at once.
Mala Spice Mix. Mala, the signature flavor of Sichuan cuisine means "spicy and numbing." With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this dry spice blend adds oomph to any spice rub, batter, or rim of a marg on a Friday night.
Junzi Kitchen was started by three friends who met as students at Yale. Missing the rice- and noodle-based dishes of their hometowns in northern China, they decided to make their own: thus the first Junzi Kitchen was born in New Haven, CT. Now with three additional permanent locations in NYC (and one pop-up), they’re offering their firecracker spicy chili oil in a jar. Pearl River Mart Foods is the first retail store to carry it.
Málà in Chinese refers to a very special kind of flavor: spicy to the taste and slightly numbing to the tongue. Now you can get it in a jar. From the MáLà Project, an East Village eatery started by two students who wanted to recreate the best mala xiang guo, or spicy Sichuan dry pot (think hot pot without the broth and all the flavor), they ever had in China. Pearl River Mart Foods is the first retail store to carry their chili oil.
Founded by American students who met in Beijing, Mr. Bing started out selling jianbing — a kind of delicious savory crepe sold by street vendors all over China — but now focuses on their Chili Crisp. This not-too-spicy sauce is made with crispy garlic, onions, chilis, roasted soy nuts, mushroom powder, spices, and non-GMO canola oil.
Nom Wah Frozen Dumplings
The famed Nom Wah Tea Parlor was established a century ago this year. The oldest continuously running restaurant in Chinatown, the dim sum hot spot is now run by second-generation owner Wilson Tang, who gave up an unsatisfying job in finance to take over the business from his uncle. Now you can take home their delectable dumplings in frozen bag form.
Also check out the Nom Wah items in our Chinatown Collection and their cookbook.
Nomz Wholesome Asian Soups
These easy-to-prepare homestyle Asian noodle soups are so good you can take them home to Mom. As a busy finance professional sick of greasy takeout, founder Tony Wu started Nomz to fill that homecooking-shaped hole in his heart. Nomz’s soups feature premium ingredients and are perfect for those with little time and big homecooked cravings.
Noona’s Ice Cream
Founded and led by women of color, Noona’s Ice Cream is American made and Asian inspired. With flavors like taro, black sesame, and matcha, the yummy treats are made with hormone- and antibiotic-free dairy from collective farms in New York State and ingredients from producers that pay attention to place of origin and environmental conditions. (Bonus fun fact: “noona” means “big sister” in Korean.)
East Village Korean eatery Nowon is named for the Nowon District of Seoul, South Korea, hometown of Chef Jae Lee. An homage to his family, Nowon serves Korean-inspired food and drinks, and is driven by New York City’s bold hip hop and street culture. Pearl River Mart Foods is the first to carry Nowon's chili oil.
Philippine Bread House
This longtime New Jersey bakery was founded by Elma Santander, who immigrated from the Philippines in the 1970s and opened the Philippine Bread House to introduce her native country’s yummy baked goods to Jersey City residents.
Po Wing Hong
Established in 1980 by husband and wife Patrick and Nancy Ng, Po Wing Hong Food Market began as a modest store on Hester Street in the heart of New York City's Chinatown. It offers a wide range of quality herbs and soup ingredients (perfect for making healing and restorative soups) and other Chinese health foods like ginseng, dried sea cucumbers, abalone, bird's nest, and more.
Pearl River Mart Foods is located on the lower level of Chelsea Market, 75 9th Avenue, New York, NY 10011. View our hours. If you're in the NYC area, you can order some of these products via our Mercato shop.