In the realm of chili crisps, this one is more savory than spicy, with a beautiful depth of flavor. It goes well with everything. Just make sure to get some of the crunchy bits at the bottom along with every spoonful. We know Connie Chung from her days as the sous chef at the legendary three-Michelin-starred Eleven Madison Park. In fact, she deserves most of the credit for getting our spices on the menu! If you had a chance to dine there, you might have even had our coriander on their roast duck. While New York was closed down due to the pandemic, Connie and her partners were hard at work setting up Milu, a casual eatery inspired by historic Hong Kong–style cafes, just a block away from her old gig. The menu features delicious dishes like Yunnan Brisket, Sichuan Spiced Cauliflower, and Pineapple Buns. Connie knew she wanted to make her own chili crisp from scratch at Milu, and we were more than happy to collaborate. The result is a chili crisp that's nutty, crunchy, spicy, savory. It incorporates our Black Urfa Chili, Silk Chili, Robusta Black Pepper, Wild Mountain Cumin, Cloud Forest Cardamom and more.