With time comes understanding, and Americans understand food. Most Americans know Chinese and Japanese food, but a recent wave of Pan-Asian cuisines has begun to influence America’s palate. Thai, Vietnamese, Indian, and Korean cuisines are leading the change; but Filipino, Laotian, Malaysian, and Indonesian cuisines also show strong growth. The immediate push of Pan-Asian cuisines has forced restaurants to reevaluate their menus to meet the demand for these dishes. Many chefs have chosen to add Pan-Asian appetizers or 1-2 main entrees to their menus. Some have even gone fusion, incorporating Pan-Asian flavors with existing dishes. The secret is in the sauce! The endless possibilities of Asian sauces has been refined and tested over time, giving way to masterpieces like Oyster Flavored Sauce and Soy Sauce, but new Pan-Asian flavors have enlightened chefs and consumers alike.

Now Hoisin Sauce, Chili Garlic Sauce, Plum Sauce, Thai Sweet Chili Sauce, and Curry Sauces are in the spotlight, offering authentic Pan-Asian flavors straight from the bottle. When searching for these sauces look to Lee Kum Kee, offering one of the largest Asian sauces and seasonings lines in the world.