Ông Già Cao

Ông Già Cao 🔥 Founded in 2020
🌶️ Elevate every spicy bite
🍞 Chilli Oil & Fresh Homemade Focaccia
📲 Contact +84 812 669 753 or DM to order

Thank you to Khoai for hosting us and letting us feel right at home. It was my first time walking in after walking past ...
09/08/2026

Thank you to Khoai for hosting us and letting us feel right at home. It was my first time walking in after walking past so many times, and I can see why they get packed out. The atmosphere and service are top-notch! Cheers to Deme Brewing for always supporting us and giving me the chance to share my products with everyone. Julien Darroman is hustling hard and slinging premium dogs in Saigon! I hope to see everyone again soon.

I've had questions about what I mean by a custom chilli body. From the farm to my table, the chilli is washed, processed...
27/07/2026

I've had questions about what I mean by a custom chilli body. From the farm to my table, the chilli is washed, processed, fermented with fruit and herbs, processed again, and then dried before being processed one last time to join an assortment of ingredients to become either Mala- or Shrimp-flavoured chilli oil. Each flavour profile is unique and labour-intensive. I'm trying to find the right balance between flavour, heat and of course, aesthetics. Fermented flakes are brittle, which is why your chilli oil will turn paste-like over time as it breaks down. Future batches will have a combination of habanero, jalapeno, and reaper flakes to give it extra texture, heat and fruitiness to complement the umami. Thank you for your continued support, and I hope to hear your opinions, good or bad. Your feedback is my growth, and I couldn't thank you enough.

The colours and vibrancy of OGC (Ong Gia Cao). With time, recipes and processes get refined, and I always push to make b...
28/06/2026

The colours and vibrancy of OGC (Ong Gia Cao). With time, recipes and processes get refined, and I always push to make better products. Now it's time to introduce OGC’s new mascot and how he’ll grow with the brand through each flavour. Originally, I wanted to reflect my connection to Vietnam using my surname and a local folklore hero, Cao Lo, as the vessel. Exciting things to come over the next few months. Thank you for your continued support!

16/06/2026

This was filmed at the start of the year and is shared for memories with the boys from .eatery and can't be counted as a beginner's guide to fermenting. There's missing footage, information and audio, so this is a quick edit of our time together. The crew at A Thang is a wholesome bunch and has created, from the ground up, a truly unique space. Humble gentlemen in every sense.

I have gone through so many versions, testing for the right balance. I believe this Hot Honey is my best yet, but that d...
16/06/2026

I have gone through so many versions, testing for the right balance. I believe this Hot Honey is my best yet, but that doesn’t mean I won’t keep pushing to improve. V2 has gone back to a coffee blossom honey, Habaneros fermented for 3+ months, and orange zest to give you a layered, textural, flavoured experience! You will experience the fresh orange zest, then the sweetness of the honey, a tinge of citrus, and finally the HEAT! A true Hot Honey!

29/05/2026

Hi guys, I hope you’re all well. At OGC Chilli Studio, I’m constantly working to improve things and address any issues that may affect my product. The recent heatwave really flipped things upside down, with such high humidity turning the studio into a sauna. I found out about a few issues with the hot sauce and hot honey. I want to assure you that I work extremely hard to pasteurise/sanitise my product and jars before packing. The most important element in my hands is your feedback! My products are fermented for months, and if something goes wrong when you receive them and I'm left in the dark about it, it’s a domino effect that may ruin my business. I am small, but my ambition is great, and I can only achieve that if I grow with my customers. Thank you!

Chào mọi người, hy vọng mọi người đều khỏe. Tại OGC Chilli Studio, tôi luôn nỗ lực cải thiện mọi thứ và giải quyết bất kỳ vấn đề nào có thể ảnh hưởng đến sản phẩm của mình. Đợt nắng nóng gần đây thực sự đã làm đảo lộn mọi thứ, với độ ẩm cao biến xưởng sản xuất thành một phòng xông hơi. Tôi đã phát hiện ra một vài vấn đề với tương ớt và mật ong cay. Tôi muốn đảm bảo với các bạn rằng tôi đã làm việc cực kỳ chăm chỉ để tiệt trùng/khử trùng sản phẩm và lọ đựng trước khi đóng gói. Yếu tố quan trọng nhất đối với tôi chính là phản hồi của các bạn! Sản phẩm của tôi được lên men trong nhiều tháng, và nếu có vấn đề gì xảy ra khi các bạn nhận được hàng mà tôi không được thông báo, đó sẽ là hiệu ứng domino có thể hủy hoại công việc kinh doanh của tôi. Tôi tuy nhỏ nhưng tham vọng rất lớn, và tôi chỉ có thể đạt được điều đó nếu cùng phát triển với khách hàng của mình. Cảm ơn các bạn!

Introducing Adu, Saigon Heat! A project I’ve been working on for over a year. I feel it’s balanced enough to give you th...
22/05/2026

Introducing Adu, Saigon Heat! A project I’ve been working on for over a year. I feel it’s balanced enough to give you the umami-forward spice of habaneros, a nice sweetness from dates, and the acidity from both fermented brine and vinegar. I want a straightforward approach to deliciousness without 15 ingredients that you need to Google to find out what they are. Made in small batches with love, Adu!

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28 Mai Chí Thọ, An Phú
Ho Chi Minh City
70000

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