Chili Sause
Our chilli sauce is made from chilli peppers and other ingredients that have always maintained it's reflect as chilli spiciness. It is sought by customers whom prefer our sauce that has the class of own in spiciness and tastiness. The demands for our unique brand increases with maintaining the originality from the chilli plucked at farm. We add no preservatives to ensure our chilli sauce stand on its own cord of chilli sauces in terms of originality. Our chilli sauce can be used for Malaysian local, Chinese, Indian, Thai, Japanese and Western cuisines such as fried rice, fried mee, fried kuey teow, burger, chips, french fries, fried chicken and nuggets.

Tomato Sauce
Our tomato sauce has the sweetness and spiciness in its content that will fulfil the needs for tomato sauce fans. Our tomato sauce has health benefits which are offset by the salt and sugar content. Our Tomato sauce caters all types of food and it enriches the flavour of the food. The aroma from our sauce sweetens the gourmet and it is nice to taste plainly. It is suitable for spaghetti, meatballs, fried and crispy snacks, seafood and pizza. The sauce suits well with local and Chinese cuisines such as fried mee and fried kuey teow.

Oyster Sauce
Oyster sauce describes a number of sauces made by cooking oysters. Our oyster sauce is a viscous dark brown condiment made from sugar, salt and water thickened with cornstarch, flavoured with a little oyster essence or extract and darkened with caramel. It is commonly used in Chinese, Thai, Japanese and Philippine cuisine. Our oyster sauce is prepared from oysters, brine, flavour enhancers and typically contains preservatives to increase its shelf life. Our oyster sauce adds a savoury flavour to many dishes, making it an ideal choice for flavouring meat and vegetables. The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stirfries, such as chow mein. It is also found in popular dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.

Soy Sauce

Our Soy sauce is produced by fine fermenting soybeans and molds along with roasted grain, water, and salt. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. There are two main varieties:

Light or fresh soy sauce
A thin (non-viscous), opaque, lighter brown soy sauce. It is the main soy sauce used for seasoning since it is saltier, less colourfully noticeable, and also adds a distinct flavour. The light soy sauce made from the first pressing of the soybeans which can be loosely translated as first soy sauce or referred to as premium light soy sauce.

Dark and thick soy sauce
A darker and slightly thicker soy sauce, is aged longer and contains added molasses to give it its distinctive appearance. This variety is mainly used during cooking since its flavour develops during heating. It has a richer, slightly sweeter, and less salty flavour than light soy sauce. Dark soy sauce is partly used to add colour and flavour to a dish after cooking, but, as stated above, is more often used during the cooking process, rather than after.

Our vinegar is an important element in European, Asian, and other cuisines. Our vinegar are sweetened or otherwise seasoned with spices or other added flavourings. Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is often used as a condiment. Our vinegar is used as condiment for fish and chips, flavouring for potato chips, saucing roast lamb - pouring vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a sauce.