About Azalina's

Azalina Eusope comes from five generations of Mamak (Indian Muslim) street food vendors in Penang, Malaysia. She grew up helping her father cook and sell food in the vibrant streets and markets of Penang, where flavors were bold, recipes were unwritten, and food was a way of life. From an early age, she learned the rhythms of the kitchen — the smell of sambal toasting in hot oil, the layering of spices, the importance of balance and heart in every dish. Her father was her greatest teacher, instilling in her a deep respect for tradition and a fearless sense of creativity. When Azalina moved to San Francisco, she brought that spirit with her. What started as a few catering gigs turned into pop-ups, restaurant projects, and now a growing line of Malaysian sauces made locally in the Bay Area. Each jar reflects the soul of Penang — complex, comforting, and full of story. Azalina’s is still a small, family-run operation — proudly woman-owned, rooted in heritage, and driven by the belief that food can connect cultures and preserve legacy. Every sauce we make is a tribute to where we come from and what we’re building.Read their story