Squeeze · Cook · Eat

Real Cantonese flavor.
Nothing you can't pronounce.

Three clean-label sauces that turn everyday chicken, pork, and wings into a Cantonese-American meal. About two minutes, no technique required.

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How it works

That's the whole technique.

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 you tried way harder than you did.

The lineup

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
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
HB
The char siu 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
Clean label

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

Most Asian sauces hide behind a back label you need a chemistry degree to decode. Ours doesn't. Around ten or eleven real ingredients per bottle — things you have names for. No preservatives, nothing artificial, 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.

Make something Asian — and claim it.

Bring honey barbecue roast pork to the potluck and own it. You made that.

When "salt and pepper" sounds boring.

Saturday-night wings that taste Asian, right out of the bottle. No takeout, no technique.

Cook your own Cantonese.

Make the ginger scallion chicken yourself. Not replacing grandma — respecting the food by putting it 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
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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.