Oyster sauce is one of the great pillars of Cantonese cooking, and few names carry more authority in it than Lee Kum Kee, the house that invented the sauce back in 1888. This is its popular Panda Brand, the dependable everyday oyster sauce trusted in home and professional kitchens across the world, a thick, glossy, dark brown sauce built on the concentrated savour of oyster extract.

Its flavour is deeply and satisfyingly umami, savoury with a gentle sweetness and layers of complex, mellow depth. Smooth and clinging, it coats ingredients in a rich, appetising sheen and brings an instant, rounded fullness to a dish that few other seasonings can match, the secret behind the glossy, savoury finish of so much restaurant style Chinese food.

It is a true workhorse. It is the classic seasoning for stir fried greens such as gai lan and for beef and broccoli, the backbone of countless stir fries, and a rich addition to marinades, glazes, noodles, and fried rice. A splash deepens sauces and gravies, and it doubles as a quick dipping and finishing sauce. Offered in a 510g bottle for service and a 2.27kg can for high volume kitchens, it is a staple no Asian kitchen should be without.

Why choose Sea House Panda Oyster Sauce?

• From the inventor of oyster sauce. Made by Lee Kum Kee, creators of the original in 1888.
• Rich, complex umami. Deeply savoury with a gentle sweetness and layered, mellow depth.
• A glossy, clinging finish. Coats ingredients in the appetising sheen of restaurant style cooking.
• A Cantonese workhorse. Essential for stir fried greens, beef and broccoli, marinades, and noodles.
• Two practical sizes. A 510g bottle for service and a 2.27kg can for high volume kitchens.