Cover Yoon Chan Hon, Desmond Chan, and Ben Sahadan are the founders of Oylhaus which makes Kulim infused oil (Photo: Oylhaus)
Yoon Chan Hon, Desmond Chan, and Ben Sahadan are the founders of Oylhaus which makes Kulim infused oil (Photo: Oylhaus)
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The indigenous ingredient kulim fruit is a true Malaysian gem
Kulim fruit is a local ingredient with many names—you may know it as bawang hutan, jungle garlic, or even sagan berauh. Indigenous to Malaysia, its tree is found deep in the jungle, growing up to 40 metres in height. Taking 20 years to bear fruit, fruiting trees are typically only found in forest reserves, allowing them to be solely accessed by Orang Asli.
Hoping to reap the garlic, truffle, and umami notes from this local treasure are Desmond Chan, Yoon Chan Hon, and Ben Sahadan, the co-founders of Oylhaus.
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Above Kulim fruit
Kulim fruit
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Yoon and Sahadan met while studying architecture at Taylor’s University, while Chan and Yoon were childhood friends. The three went on to pursue their separate careers—Chan in the UK, Yoon in Germany, and Sahadan in Australia. However, they were brought together during the pandemic.
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Above Oylhaus' kulim oil
Oylhaus' kulim oil
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“I remember seeing a news piece in 2020 about the kulim fruit tasting like truffle and garlic, which drew my interest,” Yoon recalls. “I approached a chef to help me make the oil, and was blown away when I tried it.”
Comparing the oil to its truffle counterpart he brought back from Germany and Italy, Yoon felt it was similar, but with notes of garlic: “When I let Sahadan and Chan try it, they were also impressed, and I asked them to join me.”
Above Kulim fruit
Kulim fruit
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One of the things that makes kulim so special is its identity, unique to Malaysia. “Only Malaysian Orang Asli are able to procure the fruit,” Sahadan explains. “Furthermore, it is incredibly versatile—truffle oil does not go with everything, but with its garlicky body, kulim oil is suited to many cuisines.”
Above Kulim fruit is used to make kulim oil
Kulim fruit is used to make kulim oil
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Yoon talks me through the process of making kulim oil. “The fruit is washed, then cracked, sliced, and cooked in oil at a specific temperature,” he says. “We taste it along the way to get the ideal flavour.”
Above Oylhaus’ products at a pop-up
Oylhaus’ products at a pop-up
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While Oylhaus currently only produces kulim oil, the trio hope to grow their brand, eventually turning more Malaysian ingredients into household products. “It would be amazing to distribute kulim oil internationally, and for it to be used on everything, from chicken rice to bread and pasta,” smiles Chan. “If truffle can make it, we can too!”
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About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
