Born in a humble kitchen, Gwendalyn Hazel and Perry Law turn bitter gourd into bold, addictive chips through teamwork, grit, and Sarawakian creativity.
Bold, Crunchy, Addictive
A great product comes from great teamwork — this is evident in every crunchy bitter gourd chip packed by the ‘Mighty Munch’ brand. According to its founders, ‘Mighty Munch’ began in the kitchen and found its heart in the bustle of local pop-up markets.
“Every chip we make reflects our dedication, our late nights, and the love we have for what we create. We didn’t just make a snack; we turned a humble vegetable into something we are incredibly proud to share,” said Gwendalyn Hazel Veno.
The brand, co-founded by Gwendalyn and Perry Law, is a fusion of their two worlds, resulting in something as unique as bitter gourd chips. The team’s harmony lies in Gwendalyn, who has years of experience running clothing businesses at pop-up markets and a deep-rooted curiosity for local flavours.
Meanwhile, Law provides the structure, drawing on his mechanical engineering background and experience in small-scale farming. Together, they bridge the gap between creative flavour exploration and practical production.
Bringing the fun to bitterness
The brand, which launched in September 2024, started as an experiment, selling fewer than 20 bottles at a pop-up market organised by Woo Woo Whimsy. The vegetable ‘keropok’ received glowing feedback, with customers immediately asking for more.
Explaining their inspiration, Gwendalyn said that bitter gourd, a staple in Southeast Asian homes, is usually tucked away in stir-fries or soups. “From this, we realised a gap in the market: people wanted healthier, convenient snacks, but no one was making bitter gourd ‘fun’.”
When the duo sold out almost immediately, they knew they weren’t just selling chips — they were changing perceptions about a vegetable many used to avoid.
“We often get questions about whether the chips are bitter. We use conventional bitter gourd, which is milder than the smaller peria katak, and select lighter-coloured gourds for a gentler flavour. We don’t try to hide the bitterness entirely — we celebrate it!” said Gwendalyn.
By balancing the chips with rich seasonings, ‘Mighty Munch’ has created a snack even children and vegetable-haters enjoy. “We love watching people’s faces change from ‘unsure’ to ‘obsessed’ after just one sample.”
The key, Gwendalyn revealed, is ingredient selection. While some bitterness is inevitable, careful scrutiny allows them to choose lighter-coloured gourds, which are less bitter. Proper slicing, balanced seasoning, and coating ensure the bitterness complements rather than overwhelms the flavour.
A long way from the kitchen
From fewer than 20 bottles to hundreds sold, ‘Mighty Munch’ has come a long way. In the early days, production could take five hours due to limited equipment. Upgrades to utensils, stove, wok, and the addition of a slicer reduced production time to two hours.
The brand has also evolved visually and flavour-wise. Packaging became more uniform, the logo more eye-catching, and the chip flavours expanded from two to four, with salted egg as the best seller, alongside cheese, spicy, and original.
The duo described their early days as challenging with long processing time and limited equipment. “Production was slow, physically demanding, and restricted our ability to scale. Much of the hands-on work, from preparation to frying and packing, was carried out by us with the help of Law’s mother, Mdm Kitty Garet, who worked tirelessly by our side.”
“We overcame this by gradually investing in better equipment, larger utensils, and refining workflow. With Mdm Kitty’s continued involvement, the team improved efficiency and shared responsibilities,” Gwendalyn added.
Reflecting on their journey, she credited the Kuching Women Empowerment and Sustainability Network Association (WESNA) for mentorship and guidance, helping them transform their homegrown idea into a structured business.
Looking ahead, ‘Mighty Munch’ aims to scale up with a larger facility, while pursuing halal and MESTI certification. “We are also looking beyond markets to supermarket shelves in Kuching, Sibu, and Miri, while staying connected via TikTok, Shopee, and Instagram.”
“Looking to new horizons, we are dreaming big — beyond bitter gourd and beyond Sarawak. We want the world to taste the bold, unconventional flavours of our home,” she said as the interview ended.
