Back in 2011, shortly after taking ownership of the 100-year-old Nom Wah Tea Parlor, Wilson Tang wanted to sell jars of branded chile oil. But his first batch did not meet the labeling requirements for bottled products according to the Department of Health, and he shelved the idea in order to focus on the restaurant’s bread and butter: in-house diners.
Nearly 10 years later, Tang came back around to the idea. “We had everything ready to launch right before we
