Local Irish Ingredients Plus Asian Tradition

Hong Kong Street Sauce / Fermented Black Garlic / Purple Shiso Vinegar 

Hong Kong Street Sauce / Fermented Black Garlic / Purple Shiso Vinegar 

Home of the Famous " Spice Bag Seasoning " 

Home of the Famous " Spice Bag Seasoning " 

My sauce story

For me Being a chef means that i am on the hunt for the newest and most intriguing flavours. I find my inspiration in the places closest to my heart. Travelling has enriched my experience of food and opened my eyes (and my palate) to new tastes across the globe. Recently, I have been going to Hong Kong, the city where I was born. My favourite thing to do in Hong Kong is visiting the street food stalls, which are such a big part of the city’s culture.

Each time I come back to Ireland, which I feel is my home country now, I searched for the same flavours and spices as I tasted abroad.  As I didn't find anything quite like it here, I created this Hong Kong style hot Sauce. I feel like it is packed with the true essence of Hong Kong, and is reminiscent of its delicious flavours. 

"Most hot sauce is based with garlic which will give you the after taste for hours or days, but with Hong Kong street sauce its not made with garlic but with Miso , so you don't get that garlic after taste all day"!!

Kwanghi Chan

Kwanghi Chan


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Hong Kong Street Sauce

Made with fresh Irish Ingredients

Fresh Irish Kombu Seaweed that we use to give the sauce that natural Umami Flavour.   

Fresh Irish Kombu Seaweed that we use to give the sauce that natural Umami Flavour.   

ChanChan can be used in BBQs, marinades, stir-fries, dressings and as a dipping sauce. try it in scrambled eggs, chicken wings, a burger, a Bloody Mary, or straight from the bottle on a spoon

Spice Bag Seasoning

SpiceBag Seasoning gives you the freedom to recreate the popular take-away favourite in your own home, creating a healthier option with our Seasoning that the Chinese takeaway uses ! adding it to your wok fired chilli's, vegetables, Chips and Crispy Chicken. It's Delicious ! 

follow our recipes for best results !  

 

I believe that quality ingredients are important, and so I start with chili peppers and ferment them with koji miso to get that umami flavour that everyone loves in Asia. This I infuse with kombu seaweed harvested from the Irish Atlantic shore, and locally farmed onions. I finish it off with Asian ingredients like kaffir lime leaves, Fresh lime juice, and Japanese white miso.

I hope you enjoy as much as I do!

Fresh Lime Juice

Fresh Lime Juice

Local Irish Onions

Local Irish Onions

 

 

 

 

 

 

 

Our Irish Times Featured Recipe by chef Kwanghi chan

Our Irish Times Featured Recipe by chef Kwanghi chan

 

 

 

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"What people say about Hong Kong Street Sauce"

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"Sprightly chili peppers mellowed with the nuance of fermented bean and Wild Atlantic kombu, Cantonese spice and bustle combined with the purity and cleanliness of Irish water and local soil. As a Chinese-American transplant to Ireland, Chanchan sauce reminds me deliciously of all the places that I have called home".

Mei Chin, writer, Saveur, New York Times, and Lucky Peach

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" The Perfect balance of the five elements of the taste: Sweetness, Sourness, Saltiness, Bitterness and UMAMI. it is magnificent!! Chan's koji reminds me of my childhood and i have been looking for this taste. Kwanghi Chan, you really got me"!!

Takashi Miyazaki, Chef Owner Miyazaki, Chef Of The Year 2015 John and Sally McKennas' Guide

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"ChanChan Hong Kong street sauce fills a nice gap for me between the classic sharp chilli burn of traditional hot sauce and more savoury barbecue sauces.  The fruity citrus elements are balanced but not overpowered by the chilli and the tangy fresh finish lingers pleasantly.  A useful addition to my larder"!

Leslie Williams, Journalist, Irish Examiner, Blogger, Food & Wine Writer, Treasure-Irish Food Writers Guild  

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"It's not often you come across a sauce in stores made by a guy who ran a Michelin Starred kitchen. Proud to have known Kwanghi since we were teens at college. The Viewmount Kitchen is never without a wee bottle of this gear and we've used it for the staff din din's ( a serious table of fussy eaters every day by the way) in everything from a dipping sauce to a wee marinate and as a finishing sauce. A very unique flavour and my new go to for handy bites. Give it a wee rattle if you come across it in your local shops. Thank me later"!

Gary O'Hanlon, Viewmount House, Columnist, the Anton Savage Show, Tv3's the Restaurant & Seven O'Clock Show

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