If you’ve ever drizzled oyster sauce over steamed greens or reached for soy instead of salt, you already understand the quiet magic of Chinese condiments. But, for former MasterChef contestant Mimi Wong, they’re more than flavour enhancers – they’re memory keepers, heritage-holders, and the perfect passport to culinary creativity.
Here, Mimi shares how ingredients like Lee Kum Kee’s Premium Soy Sauce or Chiu Chow Chilli Oil have helped her swing between East and West in the kitchen, and how you can use them to level up even the most basic of meals. Whether you’re a weeknight warrior or just condiment-curious, Mimi’s insight is equal parts poetic and practical. And, proof that sometimes, all it takes is a tablespoon to transform tradition into something beautifully your own
Q: You often talk about cooking as a bridge between cultures. How has your heritage influenced the way you approach food today?
A: Thinking about heritage-driven cooking is like sitting down at a family reunion once a year – you rarely question its practice yet somehow still stand in a swathe of curiosity. My archives are thankfully enriched with the complex histories of colonial cities; Hong Kong and Macau, and multicultural Australia. In reflection of such diverse food geography, it was inevitable cooking became my means of self-discovery. On one given morning, I may align myself with the ritual of poaching eggs and salting avocadoes, on another, I’m stand-stirring a pot of bubbling grains reflecting on a nights’ worth of food history research in the name of authenticity. Humoured by this cultural playground, I think I’ll be swaying on the pendulum of East and West indefinitely.
Q: Mimi, you’ve described Chinese condiments as the “secret sauce” to elevating even the simplest of meals. Can you explain how Aussies can easily use them in everyday Western cooking?
A: A secret that I’m hoping is being poorly kept! Consider this: you’re thirty seconds away from the meal you’ve automated since Tuesday and we’re finally in its last instalment. The splits and splutters, twists and turns, reruns of knowing how many dishes to wash after – if you know it so well, what’s stopping a little creative agency to create an even more flavourful story? Truth is, each of Lee Kum Kee’s products has its own character. Earthy, sticky, rich or spicy. And, they’ve all played pivotal roles in helping me become a more confident home cook. A tablespoon of Panda Brand Oyster Sauce to stews and sauces (Bolognese works wonders here), or a dash of Lee Kum Kee’s Premium Soy Sauce to anything meat related. Even with a teaspoon of umami you can set the stage for a surprisingly abundant meal.
Q: What makes these condiments so powerful when it comes to marinades?
A: So much expertise goes into developing these tried and true condiments. When I reflect on Lee Kum Kee’s presence in my childhood home, I consider it a metaphorical index of countless treasured family recipes and flavours. Lee Kum Kee’s Premium Oyster Sauce is this for me; the symbolically embellished bottle of a woman and a young child harvesting oysters on a boat. It strikes an impeccable balance of subtle sweetness and salinity, delivering robust oceanic notes while maintaining a delicate roundness in both body and brew. Like the reliable coach, oyster sauce has always been the glue that holds a marinade together. Its syrup quality promises greater meat adherence but more importantly because it allows all other players to perform optimally.
Q: Many Aussies feel a bit intimidated by Chinese cooking at home. Any tips to make it more accessible?
A: It is intimidating! I agree! But, if we gently set aside the fear of heritage and tradition, Chinese home cooking is really founded on the basis of nutrition, preservation and utility. My mother would dress steamed greens in oyster sauce six nights a week. On the seventh, she would make my grandfather’s pan-fried chicken wings; a celebration of minced garlic, soy sauce and sugar as a treat. And, don’t get me started on eggs. Seasoning simply with a dash of the same Premium Soy Sauce is the oldest trick in the book.
In the present day, these condiments are crayons, and I urge you to colour outside the lines. Try replacing salt with soy, or when you’re sprinkling chilli flakes, try a showering of Chiu Chow Chilli Oil instead. And if the stir-fry is a touch dry, or you’re dying for a flavour other than olive – go for a rendezvous with Pure Sesame Oil.
Q: What’s a go-to recipe you recommend for beginners wanting to dip into Chinese flavours? What are some healthy Chinese recipes you recommend?
A: I think mastering the steamed egg will do wonders for a weeknight repertoire. It works in the microwave or over a steamer and hits all the nutritional goals. All you have to remember is a 2:1 ratio of liquids (water or stock) to egg. Cover with cling film with two holes pierced then steam in a shallow bowl on a medium-low for ten minutes. Alternatively, microwave at minute intervals and check for doneness. Finish with a dash of Premium Soy Sauce, and if you’re feeling extra fancy, top with a quick gravy of seared pork mince, oyster sauce, chicken stock and a starch slurry.
The classics are hard to beat. I still inhale beef and broccoli at least once a week, though a less well-known sesame oil celery and prawn stir-fry is also making a comeback. Think a vegetable of choice, a protein, and a Lee Kum Kee sauce variant that holds it all together.
Q: Any final tips for home cooks looking to upgrade their pantry without overcomplicating things?
A: Soy, sesame, oyster, chilli oil. One is a straight-shooter – umami forward, salty, great for problem-solving under seasoned incidents. Two is a curveball, a fat with unctuous nuttiness that excels in the finishing stride. Three is our backbone, you don’t always know it’s there but without it, the team falls apart! And four? Well, we all know who leaves us wanting more. I don’t feel whole if my pantry misses any of these four items!
