[SIC]Best Soy Sauce so far

[dqwong]

Here’s a Singapore-style Soy Sauce Cheat Sheet — matching the right soy sauce (or blends) to specific dishes, based on what hawkers and old-school chefs use:

Soy Sauce Cheat Sheet (Singapore Edition)

Dish	Best Soy Sauce or Blend	Notes
Hainanese Chicken Rice Sauce	- Kwong Woh Hing First Draw (2 parts) - Yuen Chun First Draw (1 part) - Dash sugar syrup	Classic chicken rice stalls do a custom light soy mix, slightly sweetened.
Lor Bak (Braised Pork Belly)	- Haday Dark Soy Sauce (2 parts) - Lee Kum Kee Premium Light (2 parts) - Kwong Cheong Thye First Draw (1 part)	For deep, rich, caramelized sauce with old-school flavor.
Char Kway Teow / Fried Kway Teow	- Haday Dark Soy Sauce (for color) - Tiger Light Soy Sauce (for saltiness)	Hawkers rely on Haday for color + Tiger for aroma.
Zi Char Stir-Fried Veg, Meat, Noodles	- Tiger Light Soy Sauce (3 parts) - Haday Dark Soy Sauce (1 part) - Kwong Cheong Thye First Draw (1 part)	Gives that wok hei soy balance—slight sweetness, umami, color.
Steamed Fish (Teochew/Cantonese style)	- Kikkoman Light Soy (3 parts) - Tai Hua Premium Light (1 part) - Water (1 part) - Dash sugar - Shaoxing wine (optional)	Clean, elegant sauce that doesn’t overpower fish.
Claypot Rice Soy Sauce Drizzle	- Yuen Chun First Draw (2 parts) - Haday Dark (1 part) - Few drops of sesame oil - Dash sugar	Sweet, aromatic, with thick soy umami.
Stir-fried Hor Fun with Gravy	- Haday Dark Soy Sauce - Tiger Light Soy Sauce	For the dark, robust flavor with charred wok aroma.
Sambal Kangkong, Sambal Dishes	- Kwong Cheong Thye Light Soy Sauce - Haday Dark Soy Sauce (for color, optional)	Light soy to balance the sambal saltiness and heat.

Quick Reference for Brands (Taste Style Guide):

Brand	Taste Profile	Best Use
Kwong Woh Hing	Naturally fermented, rich umami	Chicken rice, dipping, braising
Kwong Cheong Thye	Deep, old-school taste, less salty	Stir-fry, lor bak, sauces
Tiger Brand (Sin Hwa Dee)	Local salty, strong aroma	Zi char, fried noodles, local dishes
Kikkoman	Clean, balanced, hint of sweetness	Dipping, steamed fish, Japanese dishes
Haday	Bold, robust, thick, good for color	Dark soy in braising, fried dishes
Yuen Chun	Mellow, fragrant, old-school sweet notes	Claypot rice, dipping sauce, chicken rice
Lee Kum Kee Premium	Well-balanced, premium depth	All-purpose, braising, stir-fry
Tai Hua	Mild, less salty, balanced aroma	Steamed fish, soups, light sauces

 

[dqwong]

Japanese Sushi & Sashimi Soy Sauce Cheat Sheet (Table Format)

Dish / Use Case	Recommended Soy Sauce Type	Example Brands	Notes
Sashimi (General purpose)	Premium Dark Soy Sauce (Marudaizu Shoyu)	Kikkoman Tokusen Marudaizu, Yamasa Shoyu	Balanced umami, smooth, less overpowering.
Sushi Nigiri Dipping	Light to medium brewed soy sauce	Yamasa Shoyu, Kikkoman Light Soy	Mellow, does not overpower rice and fish.
Fatty Fish (Otoro, Salmon, Hamachi)	Double-brewed Soy Sauce (Saishikomi)	Kikkoman Saishikomi	Thicker, slightly sweet, enhances rich fish.
Delicate White Fish (Hirame, Tai)	Light Soy Sauce or Ponzu	Kikkoman Usukuchi, Ponzu (Mizkan, etc.)	Keeps flavors clean, citrus option for freshness.
Uni, Ikura, Tamago Sushi	Light Soy Sauce (Usukuchi)	Kikkoman Usukuchi	Allows natural sweetness and brininess to shine.
Eel (Unagi, Anago)	Unagi Sauce (Soy + Mirin + Sugar blend)	Kikkoman Unagi Sauce, Homemade blend	Usually brushed on; sweet and savory balance.
Sushi Rice (Shari) Seasoning	Optional tiny dash of Light Soy Sauce	Kikkoman Light Soy	Rare, but adds hidden depth to rice seasoning.

 

[Ultima Online]

This seems to be the only spicy one on the market :

https://shopee.sg/-911-Mahsuri-Soy-...ad&xptdk=4e973978-2c35-4825-9cff-4ec2b42c3cad

 

[dqwong]

Got video about Nanyang soy sauce:

 

[ferraghini]

🫣 Only know Lee Kum Kee and Tai Hua.

 

[hammerhammer]

This one very good. Best I tasted. Must get the 3 years model. Made in Malaysia. Not cheap for local standard.

 

[hammerhammer]

Got video about Nanyang soy sauce:

Overrated and carrot pricing.

 

[Ironside]

Same place U bot that Silver One....

Ah Tong brand CMI .... ma ?

I went SS. The china glass bottle only have the silver light soy sauce. The 老抽 version don't have.

 

[Ironside]

Just bought some pig skin, pig stomach and pork shoulder meat. Very cheap only and easy to cook and delicious. Why outside the kuay chap sell so expensive.

 

[plasticpistola]

my mom uses this one and she is the best cook in ze world!

 

[Mclairs83]

using Tai Hua since young..

i skip those who uses Stevia.. like Tiger brand..

 

[charsiewfan]

Using kikkoman natural brewed

 

[regionmaster]

Buy from JB

Can close the thread

Everything sure lose

 

[tk]

Also to note, I found it in Donki Donki Waterway Point. Not sure if all Donki stores will have it, but I think the main stores will have it.

Just bought a bottle from Donki Bukit Panjang Plaza.. $9.80 for 1L bottle.. hope it's nice..

 

[wlalala]

what's the taste profile?

The best I've had is a local eatery ownself made. Not for sale.

 

[dqwong]

Just bought a bottle from Donki Bukit Panjang Plaza.. $9.80 for 1L bottle.. hope it's nice..

remember to refrigerate after opening:


At room temperature (unrefrigerated):

• Regular soy sauce (like Kikkoman or similar):
  • Good for about 6 months in the pantry after opening, though the flavor may slowly degrade.
• Low-sodium or naturally brewed soy sauce:
  • Best used within 1–3 months unrefrigerated, as these are more prone to flavor changes.

Refrigerated:

• Regular soy sauce:
  • Can maintain peak flavor and quality for 1–2 years.
• Low-sodium or specialty soy sauces:
  • Best within 6 months to 1 year when refrigerated.

It won’t spoil suddenly, but you may notice changes in aroma, taste, or color over time.

 

[eeLoyH]

I like the tiger brand one.
Very umami but I mostly get their dark sauce

Kikoman don’t feel suitable for Chinese cooking abit overly salty

 

[dqwong]

Overrated and carrot pricing.

How does it taste like?

 

[orpisia]

Japan sio...

 

[BlackWing1977]

I like the tiger brand one.
Very umami but I mostly get their dark sauce

Kikoman don’t feel suitable for Chinese cooking abit overly salty

Need to use this type one... the other type are more darker in color might not be suitable in some scenario.