Homiah began in the 1940s in Penang, the culinary capital of Malaysia, where Michelle Tew's grandmother Nonie was a famous cook, and one of the first to codify local Southeast Asian "Nyonya" recipes. Nonie's recipes became family heirlooms that Michelle grew up cooking with. When she moved to America, Michelle began sharing her cuisine and culture with friends. Homiah means "to live the good life", expressing love and care, often by cooking for someone. This passion for making others “homiah” became the basis for founding this company.
Today, Michelle personally crafts Homiah’s products based on her Nonie’s recipes, working alongside small producers in Malaysia and using only the highest-quality, wholesome spices. For her, Homiah is more than about food. It is deeply personal: it is about the ability of food to comfort and connect people to the world around them.
Homiah began in the 1940s in Penang, the culinary capital of Malaysia, where Michelle Tew's grandmother Nonie was a famous cook, and one of the first to codify local Southeast Asian "Nyonya" recipes. Nonie's recipes became family heirlooms that Michelle grew up cooking with. When she moved to America, Michelle began sharing her cuisine and culture with friends. Homiah means "to live the good life", expressing love and care, often by cooking for someone. This passion for making others “homiah” became the basis for founding this company.
Today, Michelle personally crafts Homiah’s products based on her Nonie’s recipes, working alongside small producers in Malaysia and using only the highest-quality, wholesome spices. For her, Homiah is more than about food. It is deeply personal: it is about the ability of food to comfort and connect people to the world around them.
