In Malaysia’s ever-growing food scene, spice is not just an ingredient—it’s an experience. Lean’s Hot Sauce, is a homegrown brand bringing the heat with handcrafted, all-natural sauces made for those who crave bold flavours without compromise.

Behind the brand is Suhail Afandi, a former personal trainer turned sauce entrepreneur, whose unexpected journey from fitness to fire is as compelling as the sauces he crafts. What started as a simple meal-prep business soon evolved into something much bigger—an obsession with creating the perfect balance of heat and flavour.

Nacre sat down with him to talk about his journey, the art of making hot sauce, and what’s next for Lean’s.

From Personal Training to Hot Sauce—An Unexpected Pivot

Suhail, you started as a personal trainer. How did that evolve into starting Lean’s Hot Sauce?

It all started with my meal-prep business. While running online coaching ads, I noticed a demand for high-protein, low-calorie meals. I introduced burritos, but I knew I needed a unique selling point. That’s when I started experimenting with hot sauces to pair with them.

To my surprise, customers started asking for the sauce more than the burritos! That’s when it hit me—this wasn’t just a side project. It was the brand itself.

Crafting Heat with Purpose

Your sauces feature the notorious Carolina Reaper. Why choose exotic peppers over local varieties?

I wanted to introduce Malaysians to a premium, locally grown superhot chili in an artisanal, high-quality sauce. The Carolina Reaper brings intensity but also a depth of flavor beyond just heat. That said, I’m definitely open to exploring Malaysian-grown chilies as Lean’s expands.

How does Lean’s Hot Sauce fit into Malaysia’s food culture?

Malaysia isn’t just about great food—it’s about how we eat. Whether it’s lepak sessions, tea-time, or mamak hangouts, food is a social ritual. I want Lean’s Hot Sauce to be a part of those moments. More than just a condiment, it’s a flavor that sparks nostalgia and shared experiences.

Building a Brand, One Scoville Unit at a Time

Do you see yourself as part of Malaysia’s craft food movement?

I never set out to be part of a movement—I just love feeding people good food and seeing them enjoy it. There’s a hadith that says the best act in Islam is to give food and greet others. That’s exactly what I aim to do. If that aligns with the craft food movement, I’m grateful to be a part of it.

What do you want people to experience when they try your sauces?

Of course, I love seeing people sweat and gasp when they try our hotter sauces—that’s part of the fun! But beyond the heat, I want them to appreciate the complexity of flavors. Whether it’s the creamy depth of our Carolina Reaper sauce or the tangy kick of our Sweet Habanero, the goal is always balance and memorability.

From Farm to Fire—The Process Behind the Heat

What are the challenges of growing super-hot peppers in Malaysia?

Pests are the biggest issue, especially during durian season when fruit flies are everywhere. They bite into the peppers, making them vulnerable to mould and spoilage. Thankfully, my supplier tackles this with fine-meshed mosquito nets and organic pesticides, ensuring our peppers grow in peak condition.

Can you walk us through how you create your signature sauces?

It starts with hand-picking our peppers at peak ripeness. Unlike some brands, we never use chili extracts—just pure, natural heat from real peppers. We blend them fresh with vinegar, garlic, carrots for sweetness, and my own mix of spices to create a bold, fiery, yet creamy flavor. Finally, it’s packed in our signature Pack-&-Squeeze pouches for easy use.

The small-batch blending process ensures the perfect balance of intense heat and deep flavours, making it more than just a spicy kick—it’s an experience.

What’s the most unexpected food you’ve paired with your hot sauce?

Pineapple tarts during Chinese New Year! The buttery sweetness with the tangy heat of habanero was an insanely good combination.

Beyond the Business—The Man Behind the Spice

What’s a childhood food memory that stuck with you?

I was eight or nine when my mom handed me a spicy fried chicken drumstick while I waited in the car. That first fiery bite? Unforgettable. Growing up in Penang, eating at Nando’s was a rare treat, but it always felt special—those moments definitely fueled my love for spice.

When you’re not working on Lean’s, what do you do?

I keep it simple—hitting the gym with friends or unwinding with a book and coffee at IKEA Damansara. If I had more time and when the brand grows steadily, I’d love to get back into Brazilian Jiu-Jitsu.

Where do you go for inspiration or to unwind?

Hiking brings me back to my roots—I grew up in Balik Pulau, surrounded by nature. When I need a quick reset, I visit my younger brother in Shah Alam or drop by Exo Reptile Kota Damansara to check out the animals.

What’s your guilty pleasure food, even if it’s the opposite of spicy?

Chocolate. The darker, the better. If you’re bringing me dessert, it better be chocolate—and definitely none of that white chocolate stuff.

P.S. Chocolate goes really well with peppers, perhaps a Carolina Reaper infused chocolate bar?

What’s Next for Lean’s?

Any exciting plans for the brand?

Right now, I’m focused on getting more people to try our Carolina Reaper Hot Sauce, which officially launched in January. We’re also gearing up for our spiciest release yet—Hantu, coming in 2026, hitting 1 million Scoville Heat Units. Beyond that, I’m in talks with gourmet food brands for collaborations, and eventually, I want Lean’s to expand into the global Halal market.

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As our conversation wrapped up, one thing was clear—Lean’s Hot Sauce is more than just heat; it’s about passion, quality, and bringing people together through bold flavors. With exciting collaborations ahead and the spiciest release yet on the horizon, Suhail’s journey is just getting started.

A big thank you to Suhail for sharing his story with Nacre. We can’t wait to see (and taste) what’s next for the brand.