Rich and deeply satisfying, Mega Chef is your new secret ingredient for instant flavor.
. But when I popped the cap off the tall, gold-labeled bottle of Mega Chef Oyster Sauce and begun to cook with it, I began to understand.
Whether or not you’ve cooked with it, you’ve probably had oyster sauce. It’s a key ingredient in Cantonese food, used forproteins and vegetables. Most oyster sauce I’d encountered before was pretty basic—think that savory, satisfying brown sauce in Chinese take-out. But Mega Chef had that salty, satisfying flavor, but was unexpectedly vivid and clean-tasting. It was dark and syrupy, with an intensely umami, sweet and not-too-salty triple whammy of flavor.
“My parents used to blanch Chinese broccoli, and pour oyster sauce over it; or they would combine oyster sauce with pinch of sugar, soy sauce, and sesame sauce oil, bring to a boil and drizzle over the vegetables; When I was a child, we’d just scramble some eggs, and serve with a little oyster sauce on the side.”
Young had for years stopped cooking some of her favorite foods, like lo mein, that used oyster sauce because the widely available versions, like Lee Kum Kee, didn’t match her memories of the dish. Over the years, the company added MSG and artificial color to their formula, muddying the taste, she says. But Mega Chef, which she recently discovered, was a purer touchpoint.
Though it’s regarded as the best oyster sauce on the market by experts including chefs David Thompson and Andy Ricker, who sources it for his restaurants in the states, it’s still hard to find even at Asian grocery stores—difficult enough that you might be tempted to order it, wholesale, from the supplier.
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