Yau's oriental cooking sauces hits the UK

By Luke Nicholls

- Last updated on GMT

Related tags: Cooking

Bonny and Philip Yau want their new range of fresh, healthy sauces to challenge perceptions of their native food
Bonny and Philip Yau want their new range of fresh, healthy sauces to challenge perceptions of their native food
A new range of gluten-free oriental cooking sauces is now available to foodservice businesses across the UK as the product’s creators want to help change negative, unhealthy perceptions of Chinese food. 

Product details:

Yau’s cooking sauces includes flavours such as sweet & sour and black bean along with with more unique recipes such as Zum marinade, dip and dressing. All sauces have no MSG and are gluten-free.

They are the creation of Bonnie and Philip Yau, who have a background in food from childhood. The pair want their new range of fresh, healthy sauces to challenge perceptions of their native food.

The range includes:

  • Zingy Zum Sauce
  • Aromatic Cantonese Sauce
  • Intense Black Bean Sauce
  • Fragrant Sweet & Sour
  • Flaming Szechuan Sauce
  • Firecracker Kung Po Sauce

USP:

Yau's recognises the lack of understanding of oriental food and part of their launch is about recipes and re-education into just how tasty, healthy and easy oriental cooking can be.

“We feel that oriental food is lacking the profile of other ethnic foods, perhaps based on poor takeaway experiences and the association with the monosodium glutamate and what this brings with it - the 'Chinese gloopiness',” said Bonnie.

Cost:

SRP from: £2.49 per bottle and in two-litre catering containers at £6.95. Contact Yau’s directly on 07595 167029 for trade prices.

Availability:

The sauces are available to all UK foodservice businesses now. For more information, visit www.bonnieyau.co.uk.

Why you should buy it:

Bonnie Yau added that the sauces ‘are a solution for caterers and chefs seeking authentic flavours for restaurant dishes’.

"We love the food from China, Vietnam, Thailand and feel that in the UK Indian and Thai food is widely accepted as part of the cuisine but food termed 'Chinese' food has a bad image,” she said. “Our aim has been to develop sauces that we would use in our home cooking, so that we can share our food.

“We think that there is a gap on the shelves of retailers for an artisan product in this sector and hope that we can fill it. We also believe that our product will help in restaurant kitchens - the feedback so far in our region, is very positive. We hope to spread this across the country."

Related topics: New Products, Food

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