The Fireblade Food Company was founded by Matthew Wong in 2018.
Matt comes from a family of restaurant owners. Both his immediate and extended family have built a variety of establishments specializing in Cantonese and Szechuan cuisine that have gained a strong foothold in Houston, Vancouver, and Hong Kong. Many have become local staples and others are highly regarded, landing on the Michelin list as some of the top restaurants in the world.
After attending the University of Texas at Austin, Matt worked in a variety of tech companies, including Apple and Facebook. Shortly after, he moved back to Houston to work at a local tech startup. Inspired by Houston's growing food scene, Matt found himself diving back into the food industry.
The "aha" moment to pursue hot sauce rooted from Matt's affinity to eating spicy food. He realized that hot sauces in the market were dominated by brands such as Frank's Hot Sauce, Tabasco, and Huy Fong Foods. These sauces typically lacked variety, had tons in vinegar, or lacked heat. With that he wanted to bring something unique yet universally applicable to a variety of foods. Tapping into his Asian American roots, this resulted in Fireblade Food Company's acclaimed Mala Hot Sauce.
What is Mala?
Mala refers to the combination of a numbing sensation and spice that is unique to Szechuan cuisine. These characteristics are attributed to potent chilis and Szechuan peppercorns.
Sourcing Our Ingredients
Fireblade has ventured back to the motherland to the farms in Chengdu to harvest the freshest Szechuan peppercorns. Our peppercorns are freshly picked post harvest. This is critical the potency of the aroma and numbness of the peppercorns.