A new generation of Hongkongers are creating chilli sauces with distinctively Asian identities. The Tatler team grabs a glass of cold milk and sweats it out with eight of them
From Koon Yick to Yu Kwen Yick to Tso Hin Kee, Hong Kong’s most popular chilli sauces have rich histories and appear on tables throughout the city: whether daubed on dumplings, swirled into soups, used in meat marinades or splashed onto rice or noodles, spice forms a backdrop to local food culture.
Now, a new generation of producers is looking to the past for traditional techniques while forging into the future with inventive ingredients, complex flavours and slick branding. Here are some of the best new sauces on the scene.
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Flagrant Hot Sauce
Created by three friends who tested out their prototypes on friends and customers while working at Yardbird, Flagrant Hot Sauce uses yuzu kosho, a Japanese paste of yuzu zest and fermented chilies, as well as koji, a kind of rice used to make sake, and soy sauce, from a family-owned brewery in Hyogo. Co-founder Kiyoshi Hoshimi-Caines recommends pairing it with yakitori, fried chicken, oysters, burgers and pizza.
The verdict: The heat was rated as mild yet sharp and tangy with a steady, enduring burn. Tatler’s tasting team unanimously agreed its zing and thinner viscosity made it a great match with fast food.
Available at Yardbird and Sake Central, or online at Fiyah! Heat Store