Kowloon Soy Company Light Soy Sauce
No Chinese kitchen would be complete without a bottle of light soy sauce, and this classic, produced by one of Hong Kong's last remaining traditional sauce makers, is one of the best. Made using natural ingredients and age-old, machinery-free techniques, each batch takes four to five months to make. It comes in plastic and glass bottles, but we prefer the latter - they're refillable and add a touch of vintage charm to the kitchen counter.
HK$70, Kowloon Soy Company, 9 Graham Street, Central
Pat Chun Soy Sauce Supreme
Soy sauce is fermented soya beans combined with salt and water and left to mature. 'Supreme' soy sauce is the first batch of sauce that results. Its character is closest to the fermented soya beans from which it is made, and it is slightly richer, thicker and darker in colour than subsequent batches (regular light soy). It's known for bringing out the best flavours in fresh ingredients, and a drizzle or dip before serving will do the trick.
HK$47, Pat Chun, 75 Wellington Street, Central
Pearl River Bridge Organic Light Soy