Modern Cantonese-American sauces

Make any weeknight
taste like a celebration.

Three Cantonese-American sauces that turn everyday chicken, pork, and wings into the dinner everyone remembers — about two minutes, no technique required.

Be first to taste it. No spam, just the launch.
Pick your flavor

Three sauces. Squeeze them over everything.

Built to go on the food you already cook — chicken, pork, beef, wings, eggs, vegetables. Pick a flavor, pick a protein, you're done.

GS
The bright one.

Ginger Scallion

Fresh ginger and green onion in clean avocado oil. Shake it, squeeze it over hot chicken, and it wakes the whole plate up. The one your table fights over.

Best on: poached chicken · wings · eggs · rice
Ginger Scallion
Read every word.
  • Avocado oil
  • Scallions
  • Fresh ginger
  • Sea salt
  • Shiitake mushroom
  • Cane sugar
  • White pepper
  • Rice vinegar
SL
The sweet, sticky one.

Soy & Licorice

Tastes like candy on wings — sweet, glossy, a little warm spice. Pour it into the pan, let it bubble down a minute, and it turns into a glaze you'll put on everything.

Best on: wings · braised chicken · pork · noodles
Soy & Licorice
Read every word.
  • Organic cane sugar
  • Chicken broth
  • Organic tamari
  • Rice vinegar
  • Sea salt
  • Dried tangerine peel
  • Cinnamon
  • Star anise
HB
The warm, savory one.

Honey Barbecue

Homemade honey barbecue with real Cantonese roots. Brush it on in the last few minutes, let it caramelize, and you've got roast pork like the good Chinatown window.

Best on: pork · chicken thighs · ribs · meatballs
Honey Barbecue
Read every word.
  • Organic honey
  • Organic tamari
  • Sake
  • Brown sugar
  • Date syrup
  • Red miso
  • Fermented red bean curd
  • Toasted sesame oil
  • Garlic
  • Chinese five spice
  • Beet (for color)
Ready in two minutes

Three steps, and you're eating.

1

Squeeze.

Open the bottle, give it a shake, squeeze it over your food.

2

Cook.

A minute or two in the hot pan — it blooms, glazes, and clings.

3

Eat.

Dinner that tastes like a celebration — and like you tried way harder than you did.

Recipes

What you'll actually make.

No cookbook required — here's the easiest, best way to use each one. Then squeeze them over everything else you cook.

Ginger Scallion

Ginger Scallion Chicken & Rice

Spoon it generously over hot poached or rotisserie chicken and steamed rice. That's the whole dish — bright, fresh, on the table in minutes.

~10 min · no cooking required
Soy & Licorice

Sticky Soy & Licorice Wings

Cook your wings, then toss them in a hot pan with a good squeeze. Let it bubble down a minute into a glossy, candy-like glaze.

~20 min
Honey Barbecue

Honey Barbecue Roast Pork

Roast pork shoulder or chicken thighs, brushing on the glaze the last few minutes so it caramelizes — roast pork like the good Chinatown window.

Oven · mostly hands-off
Clean label

You can read the whole label. That's the point.

Flip most Asian sauces over and the back label reads like a chemistry set. Ours reads like a recipe — about eleven real ingredients you already have names for. Clean enough to pour over the food you make for people you love, with nothing to hide.

~11 ingredients. Real ones. Read every word.
No preservatives, no artificial junk. Shelf-stable the honest way.
Cantonese flavor, clean. The taste you love, without the stuff you don't.
Ginger Scallion — ingredients
  • Avocado oil
  • Scallions
  • Fresh ginger
  • Sea salt
  • Shiitake
  • Cane sugar
  • White pepper
  • Rice vinegar
That's the whole back of the bottle.
Who it's for

However you cook, it's yours.

Bring it to the potluck.

Honey barbecue roast pork that's gone before you sit down — and yes, you made that.

Turn a Tuesday into a party.

Sticky, glossy wings that taste like a celebration, straight from the bottle. No takeout, no technique.

Cook your own Cantonese.

Make the ginger scallion chicken yourself — not replacing grandma, just putting the food you love on your own table.

Our story

Where the name comes from.

I'm Corey, and New Gold Kitchen is named after a diner. When my parents were dating, their late bowling-league nights ended at a Chinese spot called New Gold Medal Restaurant — exhausted, happy, eating something warm at midnight. That feeling is what I wanted to bottle.

I grew up on my mom's cooking — clean, never loaded with sugar or anything artificial. But she never wrote a recipe down. So when I moved to the city and got homesick, I couldn't buy my way back to it. The labels at the store were a wall of ingredients I couldn't pronounce. That wasn't her cooking. So I built it myself, batch after batch, until it tasted like home.

That's what's in the bottle. I hope you love it.

— Corey
Get in early

We're launching soon.

Drop your email and you'll be first to taste it — early access, launch news, and a few recipes worth your weeknight.

No spam. Just the good stuff.
Good questions

Before you ask.

Is it really shelf-stable without preservatives?

Yes. We use a touch of natural acidity and careful formulation to keep it stable — the way pickles and hot sauces have done it for ages — so there's no need for artificial preservatives.

Where's the "licorice" in Soy & Licorice?

It's a flavor, not an ingredient. The sweet, candy-like licorice warmth comes from star anise, cinnamon, and tangerine peel — no licorice root, no black-jellybean situation. Think Red Vines, not cough drops.

Do I cook with it or pour it on after?

Both, depending on the sauce. Ginger Scallion goes over food after cooking; Soy & Licorice bubbles down in the pan for a minute; Honey Barbecue brushes on at the end and caramelizes. Each bottle tells you exactly how.

Is it spicy?

No — none of the three are hot. They're built on flavor and that good Cantonese sweetness, so they're family- and kid-friendly. Add your own heat if you want it.

What can I put it on?

Just about anything you'd cook on a weeknight — chicken, pork, beef, wings, eggs, vegetables, noodles, rice. That's the whole idea: squeeze it over everything.