Growing up in a Chinese restaurant, Crystal Ung would create makeshift step stools at eight years old to watch everything happening. She wanted to carry on those iconic childhood flavors while also eating well. She wanted to create Asian American flavors, as it was meant to be.

Crystal founded Bowlcut to redefine how we eat well by crafting a plant-based and reduced sodium sauce. Bowlcut has caught the attention of NY Times, Food & Wine, to Eater. She’s taking us behind the brand to learn how she made it happen!