“A traditional soy sauce and condiments shop in Hong Kong”
Many recommended Hong Kong soy sauce for its superior taste, and my mom urged me to bring back a large bottle. However, my quest led me to Kowloon Soy Co (九龍醬園), and I ended up with arms full of various sauces when returning to Singapore. This gem was endorsed by Mr. Cai Lan in his recent food show, 蔡瀾品味, prompting my eager visit. We strategically planned to indulge in good lunch options around Sheung Wan, Central, and explore the shop within the same vicinity.
After our fish soup noodle at the recommended eatery, Shang Kee’s, we took a slow walk through a local wet market. I was pleased by the cleanliness and upkeeping of this market.
Midway through the wet market, a conspicuous signboard overhead effortlessly guided us to the designated location. It was hard to miss.
Arranged neatly on the shelves were various condiments and seasonings. While my initial plan was to grab only light and dark soy sauce, temptation led me to explore other bottles, including sesame oil, Hoisin sauce, fermented soybean curd, and more. If you’re on the hunt for traditional preserved pickles that are rare in today’s market, this is the place to be – the selection is extensive. And don’t overlook the extra-large century eggs!
For international customers, there’s the convenience of opting for sauces in plastic bottles, reducing the risk of broken glass during the flight back.
If you’re curious about how to pronounce these condiments in Cantonese:
* Thick/ dark soy sauce – 老抽 (as: Low Chao)
* Light soy sauce – 生抽 (as: Shung Chou)
* Fermented bean curd – 腐乳 (as: Foo Yu)
* Preserved century egg – 皮蛋 (as: Pey Done)
* Hoisin sauce – 海鲜酱 (as: Hoy Sin Jiong)
* Sesame oil – 麻油 (Ma Yaw)
Check out what I have cooked with the sauce so far…
Flavourful Fried Bee Hoon
Fragrant Vegetarian Fried Rice
These two dishes were prepared with the dark soy sauce, which undeniably enhanced both the aroma and flavor.
九龍醬園 (Kowloon Soy Co)
Address: 中環嘉咸街九號 (No: 9 Graham Street)
Note: The dark soy sauce from Hong Kong has a subtle hint of sweetness, unlike the pure briny flavor I’m accustomed to. Nonetheless, I found it quite enjoyable.