From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.
Anthony Yu remembers his father smelling of chilli sauce. “When the factory wasn’t in Aberdeen but behind the store, my father would come home and finish his dinner around 8pm, go back to the shop and continue to work late into the night, until 10pm or 11pm,” he recalls. “He’d bring that chilli sauce smell – that pungent sour, spicy smell – home and it would just permeate the entire house. The smell was especially strong when he would make a dinner of preserved sausages and rice with the sauce. It was actually very fragrant, but I was young and didn’t realise this. I just thought the smell was annoying.”
Today, Yu runs the business with his brother, Charlie, and their father acts as a consultant, or “dictionary”, as he says.
Denne historien er fra September 2017-utgaven av Crave.
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Denne historien er fra September 2017-utgaven av Crave.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Kitchen Ink
Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.
Seoul Searching
Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.
Kenneth Wong
Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).
Yip Tin
Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)
In With The Old
Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.
Lofty Ambitions
Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.
Here's To A Brew-tiful Christmas
For Christmas gifts that look as great as they are functional, Nespresso has the answer.
The Chocolate Man
The founder of Valrhona’s chocolate school, renowned pastry chef Frédéric Bau is a master of the dark, milk and white arts of cooking with cocoa.
Around The World In Hot Chocolate
Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.
Getting Saucy
From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.
