“A traditional soy sauce and condiments shop in Hong Kong“
Many people told me that soy sauce made in Hong Kong is so much tastier than from any other places. My mum had reminded me to remember to get a large bottle for her, and I ended up with many large bottles of different sauces flied back to Singapore, because I found this place.. Kowloon Soy Co (九龍醬園).
In fact, this place was again recommended by Mr. Cai Lan in his recent food show, 蔡瀾品味. I was eager to go check out this place. So, we planned it such a way that we could have some good food for lunch around this area (上环, Sheung Wan/ 中环, Central), at the same time, visit the shop.
After our fish soup noodle at the recommended fish soup shop, Shang Kee’s, we took a slow walk through a local wet market, and I was pleased by the cleanliness of this market.
Just half way through the wet market, we arrived the designated soy shop with a sign board hanging overhead directing you towards their shop. This makes sure that you won’t miss this shop.
There are so many different kinds of condiment and seasoning neatly displayed on the shelves. I was intended to get only the light and dark soy sauce, but ended up with bottles of sesame oil, Hoisin sauce, fermented soy bean curd and etc. If you are looking for those traditional preserved pickles which hardly find in the market nowadays, come to this shop and you will be surprised with the varieties they have. Check out the extra huge century eggs, too!
If you have concern on the glass bottles which might be too fragile and loaded much more weight to your luggages. No worries, they have most of their condiments packed in plastic bottles, in different sizes, too (smile)!
If you wish to know 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)
Now, come check out what I have cooked with the sauce so far…
These were the two dishes I cooked with this dark soy sauce which indeed make my dishes more fragrant and the taste of my dishes was enhanced a little more than usual. Yet to use those other condiments I have gotten.. Will try the Hoisin sauce in my next dish.. :)
Note: The dark soy sauce made in Hong Kong is tasted with a hint of sweetness in it instead of pure briny flavour.