Our Story

You've been eating these sauces your whole life — you just didn't know their names. They were in the fried rice at your local Chinese restaurant, in the noodle soup that made you ask the waiter what the secret was, in your friend's mum's kitchen where everything tasted just a little bit better than yours. The difference wasn't skill. It was the pantry.

Get Sauce exists because those bottles — the ones with Chinese characters and no English label — deserve to be on every Australian home cook's shelf. We went looking for them.

Our search took us to @Sgculturedboi, a Singapore-based culinary creator who has spent years documenting the condiments that Chinese families and professional restaurant kitchens have quietly relied upon for generations. Not the export-market versions reformulated for international supermarket shelves. The real ones — sourced from the towns and provinces where they've been made for centuries, using methods that haven't changed because they don't need to.

Take our Chaoshan fish sauce. It comes from Nanao Island, off the coast of Shantou in Guangdong province — the heartland of Chaozhou cuisine, where fish sauce is as fundamental as salt. The sauce undergoes three years of natural sun fermentation in ceramic urns, with zero additives. Nothing is accelerated. Nothing is hidden. What you get is a deeply savoury, almost sweet amber liquid with a complexity that mass-produced fish sauces can't touch.

Our oyster sauce tells a similar story. The Shajing region of Shenzhen has been producing oyster sauce by traditional Cantonese methods for over a century — Shajing oysters have a protected geographical status in China, much like Champagne in France. Our version is made from 80% oyster juice, which puts it in a completely different category from the thickened, starch-heavy sauces you'll find in most supermarkets. One spoonful in a stir-fry and you'll immediately understand why.

Then there is our Yu Yue soy sauce from Zhejiang province — a China Time-Honoured Brand and recipient of Zhejiang Intangible Cultural Heritage status. It is vat-aged in traditional wooden barrels using a multi-stage brewing process that has been refined over generations. The result is a soy sauce with layered depth: salty and rich, yes, but also gently sweet, with a complexity that makes it equally at home as a cooking sauce or a dipping condiment.

Our sesame oil comes from Henan province, home of Zhengdao — another China Time-Honoured Brand. The oil is pressed using traditional stone-grinding, which extracts the sesame's full aromatic oils without the heat damage that modern industrial processing introduces. The difference is immediately apparent when you open the bottle. The fragrance fills the kitchen.

We don't think you should have to know someone in the restaurant industry, or live near a specialty grocer, or be able to read Chinese to access these products. That's why Get Sauce exists: to bring heritage-quality Asian condiments to Australian home cooks who care about what goes into their cooking.

Elevate Every Bite.