Lee Kum Kee Chilli Garlic Sauce is quite different from Western hot sauces like Tabasco. While Tabasco is a thin liquid with a sharp vinegar-forward acidity, this sauce is a thick, chunky paste packed with minced chillies and garlic, delivering intense heat alongside a deep, rich garlic aroma. The addition of rice vinegar provides a gentle tanginess, resulting in a well-rounded, balanced flavour overall. It is less sweet than European chilli jams, and most closely resembles sambal oelek — but with a far more pronounced garlic character. When added to cooking, it imparts a rich umami depth and bold spicy fragrance to the entire dish.

Yes, Lee Kum Kee Chilli Garlic Sauce is suitable for both vegans and vegetarians. The ingredients consist of chilli peppers, water, sugar, dehydrated garlic, rice vinegar, modified corn starch, and acetic acid (E260) — with no animal-derived ingredients whatsoever. It is also a gluten-free product, containing no gluten-bearing grains such as wheat, barley, or rye. However, for information regarding potential cross-contamination at the manufacturing facility, please refer directly to the product label.

Lee Kum Kee Chilli Garlic Sauce has a notably strong heat level. Since 59% of the main ingredients are salted chilli peppers, the spiciness is quite intense. If you are not accustomed to spicy food, we recommend starting with a very small amount (1/4 to 1/2 teaspoon) and gradually increasing to taste. When cooking, the heat can be softened by combining it with coconut milk, yoghurt, or tomato sauce. Think of it as noticeably hotter than the jalapeño-level spice commonly found in European cuisine.

Lee Kum Kee Chilli Garlic Sauce is an incredibly versatile all-purpose condiment. Easy ways to use it in a European home kitchen include: ① Adding 1–2 teaspoons to pasta sauce for a spicy arrabbiata-style twist; ② Spreading it thinly over pizza dough in place of tomato sauce for a spicy pizza base; ③ Mixing it with mayonnaise or sour cream to create a flavourful dip; ④ Stirring it into stir-fried vegetables or fried rice for an Asian-inspired flavour boost; ⑤ Using it as a glaze over roasted chicken or tofu. Note that the salt content is high (10.8g per 100g), so when using this sauce in cooking, avoid adding extra salt to the dish.

Before opening, store in a cool, dry place at room temperature. After opening, seal the lid tightly and refrigerate. When kept refrigerated, the sauce can generally be used for several weeks to months, but always refer to the 'best before' date on the product label. Even before that date, discontinue use if the colour, smell, or taste changes noticeably. Always use a clean, dry spoon when scooping out the sauce to help extend its shelf life. While the high salt content provides a natural preservative effect, refrigeration after opening is essential.