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Sweet Hoi Sin Sauce
Vegan
Rich, dark and savoury-sweet — our take on the restaurant classic, ready straight from the bottle. Brush it over crispy aromatic duck, spread it on pancakes, or glaze a rack of Peking ribs for that unmistakable takeaway finish. For retail it is supplied in a 300ml HDPE squeezy bottle. There are 10 bottles to a tray, and the minimum order is 20 trays (200 Bottles)
Water, sugar, hoi sin sauce 16% (sugar, rice vinegar, soya bean, wheat flour, water, rice koji, salt, spices, caramel colour: E150a, sesame oil, chilli). Fermented soya bean (soya bean, wheat flour, salt water). Soy sauce (water, salt,soya bean, wheat flour) modified maize starch.
Not Gluten Free
No Artificial Colours
Suitable For Vegetarians
Made in factory that process dried egg yolk, mustard, fish, soybean, sesame oil, wheat flour and celery.
To Order please use form below
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Typical Value
Per 100g
Energy | 805kj/190kcal
Protein | 1.2g
Carbohydrates | 42.9g
of which sugar | 38.5g
Fat | 1.5g
of which saturates | 0.2g
Fibre | <0.5g
Sodium | 1.32g
Q: What is the minimum order quantity?
A: Our minimum order is 20 trays (200 bottles) for retail 300ml bottles. For catering containers, please contact us for details.
Q: Are your sauces suitable for vegetarians?
A: Not all of them — some of our sauces contain fish. Please always check the ingredients listed on this page and on the bottle label.
Q: Are your sauces gluten free?
A: No. This sauce is not suitable for a gluten-free diet. Please always check the ingredients listed on this page and on the bottle label.
Q: What allergens should I be aware of?
A: Our sauces are made in a factory that also processes dried egg yolk, mustard, fish, soybean, sesame oil, wheat flour and celery. Please check individual product labels for full allergen information.
Q: How should I store the sauce?
A: Store in a cool, dry place. Once opened, refrigerate and consume within 4 weeks.
Q: Can I order for retail/wholesale?
A: Our sauces are for trade only. Please contact us to discuss wholesale orders and pricing.
