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Celebrating Asian American and Pacific Islander Heritage Month

Join us in celebrating Asian American and Pacific Islander Heritage Month and the AAPI-owned business we love. 


May is Asian American and Pacific Islander Heritage Month (AAPI), and we're proud to honor, celebrate, and amplify the voices, experiences, and contributions of Asian Americans and Pacific Islanders in the local community and beyond.    

Observed every May, AAPI encompasses the peoples and descendants of the Asian continent and the Pacific Islands of Melanesia (New Guinea, New Caledonia, Vanuatu, Fiji, and the Solomon Islands), Micronesia (Marianas, Guam, Wake Island, Palau, Marshall Islands, Kiribati, Nauru and the Federated States of Micronesia), and Polynesia (New Zealand, Hawaiian Islands, Rotuma, Midway Islands, Samoa, American Samoa, Tonga, Tuvalu, Cook Islands, French Polynesia, and Easter Island).  

We celebrate AAPI Month in May due to its cultural significance, as it commemorates the immigration of the first Japanese immigrant to the United States on May 7, 1843, and the completion of the transcontinental railroad on May 10, 1869—with the majority of the work performed by Chinese immigrants.  

And since sharing good food is always a great way to celebrate culture and heritage, here are a few of the incredible local, AAPI-owned businesses and products we carry, love, and enjoy.

Nong’s Khao Man Gai

Five years after arriving in Oregon from Bangkok, Thailand, with just 70 dollars in her pocket, Nong Poonsukwattana opened the first Nong's Khao Man Gai food cart in 2009—serving Khao Man Gai (chicken and rice) with a side of soup and Nong's signature sauce. Today, Nong has two restaurants that have become Portland institutions beloved by all. And, lucky us, her irresistible Khao Man Gai Sauce is available at your neighborhood in New Seasons.

Lisa Tran, co-owner of Tân Tân Café with her signature sauces.

Tân Tân Café & Delicatessen

A family-owned and operated restaurant, Tân Tân (which translates to "new beginnings"), has been serving traditional Vietnamese-style sandwiches (Bánh Mì), beef noodle soup (Pho), and an assortment of house-made delicatessen hams and pâté in Beaverton, OR, for over 20 years. In 2017, they launched a retail line of Tân Tân Vietnamese sauces based on family recipes, including Peanut Sauce, Hoisin Sauce, and the ever-popular Mom's Hot Chili Sauce. And you can find them all at New Seasons.

Origami Catering

We've partnered with Origami for over 14 years to bring New Seasons customers delicious grab-and-go sushi, hot bar favorites, and soups made with sustainably sourced seafood. Casey Bonsi, the owner and founder of Origami, was trained by renowned sushi chef Shiro Kashiba in Seattle and combines the traditional Japanese technique he learned with Pacific Northwest flavor profiles.

Holly Ong, co-founder of Sibeiho   Holding three of their signature sambals.


Co-founded by Holly Ong and Pat Lau, Sibeiho is a women-owned Singaporean food startup based in Portland, showcasing the tastes, sights, and textures of Singapore (with Chinese, Malay, Indian, and Nonya culinary influences), including three signature ready-to-enjoy Sambal chili sauces: Boomz Sambal, OMG! Sambal®, and AF Chili Chunka Sambal. All three were an instant hit with New Seasons customers.

Bui Natural Tofu

When the Bui family moved to the U.S. from Vietnam, they never imagined carrying on their family's decades-long tofu-making traditions. But then, in 1998, they seized the opportunity to start their own business (out of a garage!) and have since grown into a deli and grocery in N.E. Portland. There (and at New Seasons!), you can find tasty favorites, like salad rolls, sticky rice, desserts, and tofu.

We also want to give a shoutout to the Oregon AAPI Food & Wine Fest, a celebration of the AAPI businesses that contribute to our state's rich tapestry. As a sponsor of the event, we invite you to join us in supporting our local AAPI wineries, producers, and chefs. 

We Love Local

Connecting our communities with the producers of the region's best-tasting and most ethically grown food—that's what fuels us.


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