Berlin, DE
Teig & Füllung
Bruno Ebermann
- Flagship
- Crispy Chili Öl
- Heat
- 4/10
A Swabian chef spent a year cooking his way through the kitchens of Taiwan and Hong Kong and came home hooked on crispy chilli oil, so he built his own. It started with his family's Maultaschen but earns its place on dumplings, noodles, rice, even pizza.
For press
Story angles
- A Swabian chef who staged across Taiwan and Hong Kong and built his own crispy chilli oil back in Germany.
- Crispy chilli oil, the format of the moment, from a German maker and not an import.
- Crispy Chili Öl at 4/10, as good on dumplings, noodles and rice as on handmade Maultaschen.
Maker's own photos
In the maker's own words
- Flagship
- Crispy Chili Öl
- Heat
- 4/10
- Story
- When I was 25, I spent a year travelling across Asia, visiting ten countries and completing more than 25 internships in hotel kitchens, restaurants and street food stalls. The crispy chili oils I discovered in Taiwan and Hong Kong stayed with me long after I returned home. Years later, while preparing for the Berlin Chili Fest, I wanted the perfect topping for my handmade German dumplings (Maultaschen), so I created my own crispy chili oil: full of flavour, crunch and balanced heat. It works brilliantly on dumplings, noodles, rice, pizza and many other dishes.
- Pairings
- Maultaschen (German dumplings): a spoonful adds crunch, umami and just the right amount of heat
- Fried or scrambled eggs: turns a simple breakfast into something rich and full of flavour
- Pizza: drizzle over for crispy texture and a balanced chili kick without masking the toppings
- Fun fact
- Winner of the Gold Medal at the European Hot Sauce Awards 2025.
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Regarding Teig & Füllung
← Makers
Photos: Berlin Chili Fest