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Lee Kum Kee Soy Sauce For Seafood

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Seasoned soy sauce is a secret weapon in the kitchen because its ultra-light sweet and salty flavors enhance but never overpower even the most delicate of ingredients. It’s most popular for making Chinese-style steamed seafood, but we also recommend using this versatile sauce for steamed vegetables, spring roll dips, hot and spicy soup, and more!

Common Allergens: Wheat, Soy.

The History of Lee Kum Kee

Lee Kum Kee was established in 1888. Its founder Lee Kum Sheung invented oyster sauce in Guangdong Province, China. Since then, Lee Kum Kee has produced hundreds of types of Chinese sauces, shipped to 100 countries worldwide! Their products range from soy sauce to shaoxing vinegar, to even noodles and tinned fish. Their sauces come ready to use, giving you restaurant quality food with ease and convenience.