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When it comes to light soy sauce, not every brand is created equal
Whether you eat it with half-boiled eggs or use it to go with your cili padi and garlic, light soy sauce is a quintessential staple that we Malaysians cannot live without.
And, many of us are very fussy opinionated when it comes to which soy sauce brand we prefer.
Editor's note: Soy sauce preferences are deeply personal. So, please don't come for us if your favourite didn't make the list.
So what's the best soy sauce? Here's a list (in no particular order) of brands Malaysians swear by:
1. Lee Kum Kee Soy Sauce (Less Salty)
Taste profile: Savoury, umami-rich, and less salty
Origin: Guangdong, China; later established in Hong Kong
Lee Kum Kee is a go-to for people who want a reliable soy sauce that works across different dishes. Its (Less Salty) version is especially handy if you like Lee Kum Kee's soy sauce flavour, but want more control over the saltiness.
"This is my go-to for half-boiled eggs or any fried eggs for that matter." – iamjackyisme
2. Pearl River Bridge Superior Light Soy Sauce
Taste profile: Strong, savoury, and umami-rich
Origin: Guangdong, China
Pearl River Bridge has a particularly loyal following among people who prefer a stronger soy sauce flavour. It's a good option if you like a light soy sauce with a more pronounced flavour.
"I woud go for either Pearl River Bridge or Lee Kum Kee superior light soy sauce." – Gazelle0520
3. Jalen Kicap Masin
Taste profile: Salty, savoury, and slightly sweet
Origin: Kampung Melayu Majidee, Johor Bahru
While Jalen is generally known for its kicap manis, Malaysian home cooks have also been using its kicap masin (light soy sauce) over the years, with its affordability being one of its key highlights.
"Kicap Jalen. Affordable and have a nice taste." – KualilejenbyMameen
4. Bentong Soy Sauce Cap Tangan
Taste profile: Salty, savoury, and slightly sweet
Origin: Bentong, Pahang
Bentong Soy Sauce Cap Tangan has built a particularly devoted following, especially among Malaysians who swear by it with dishes like half-boiled eggs. One Malaysian was even committed enough to say:
"Highly recommend Bentong Soy Sauce Cap Tangan! Bought 2 bottles with me when I studied overseas." – couchpotato533
5. PO-PO Light Soy Sauce
Taste profile: Salty, savoury, and balanced
Origin: Ipoh, Perak
PO-PO may not be as internationally recognisable, but it has its own loyal crowd. It comes from Hung Chun, a Malaysian sauce maker that's been around since 1946.
"[I prefer] Bentong Soy Sauce Cap Tangan, but if I can't find that, PO-PO one I like." – CoffeeScribbles
6. Rose Brand Soy Sauce
Taste profile: Sweet, savoury, and mellow
Origin: Penang
Rose Brand grew out of Heng Lee Sauce, which founder Boey Lee Weng started in Penang in 1971 by selling soy sauce from a bicycle. Its sweeter character is particularly nice for steamed fish and dipping with cili padi.
"It's a sweeter soy sauce. Almost everything I find in the US has an overwhelming salt flavour." – Own_Objective_3090
7. Kikkoman Soy Sauce
Taste profile: Rich, savoury, and umami-forward
Origin: Chiba, Japan
Most of us would be familiar with the classic 150ml Kikkoman Soy Sauce dispenser featuring an iconic glass body and a red cap. It was founded in Japan before expanding heavily overseas after World War II. A versatile choice if you prefer the Japanese-style shoyu.
"Kikkoman. One of the few still using the traditional ageing process." – Puffycatkibble
8. Cap Kipas Udang
Taste profile: Sweet, savoury, and rich
Origin: Johor; distributed nationwide since the late 1980s
Cap Kipas Udang is one of those brands closely tied to what Malaysians grew up eating. Over the years, it's become more of an everyday household kicap that Malaysians swear by. Do note that the red version is kicap manis, while the green version is light soy sauce.
"Grew up with Kipas Udang and it has been a staple for me." – Avanin_
Editor's Pick: Apple Brand Golden Light Soy Sauce
Taste profile: Mildly sweet, savoury, and mellow
Origin: Simpang Ampat, Penang
Apple Brand is produced by Penang's Sin Heng Lee Food Industries, and it shares a similar taste profile with Rose Brand.
"Some netizens have claimed that the owners of the Rose and Apple soy sauce brands are brothers, and perhaps that's why they share traits. My wife, however, is adamant that Apple Brand tastes better (although Rose Brand will do in a pinch).
"Personally, I've grown up eating Apple Brand, and I can confirm that it is the best soy sauce. There really isn't any competition."
– Jeremy, SAYS Writer
Editor's Pick: Orkid Brand Premium Soy Sauce
Taste profile: Soybean-forward, salty with a hint of sweetness
Origin: Falim, Ipoh; now produced in Menglembu
Orkid Brand comes from Sun Thew Chun Hup Kee, an Ipoh sauce maker established in 1930. It's not only loved by Perak-ians, but has even been singled out by food creators and other Malaysian foodies.
"I may be biased because I haven't used another soy sauce brand in years ever since I tried this for the first time. It really is the best.
"I love that it's less salty, so I can build up the flavour by adding more soy sauce to my cooking without making a dish overly salty. But it's also perfect as a finishing soy sauce for simple dishes like eggs, cold tofu, and steamed fish. I can't recommend it enough, it's so yummy."
– May Vin, SAYS Writer
