Chef Freddie Tan 陳寶發

Head chef-cum-owner, Restaurant Seafood Chiem Choo, Klang
Committee Member, The International Exchange Association of Renowned Chinese Cuisine Chefs

Woh Hup’s exquisite sauces are not only a must-have in every family kitchen, but a great choice for professional chefs too! I recommend their Hot Szechuan Paste – its highly versatile and I use it in seafood and meat dishes to enhance fragrance, or as a complement for other stir-fried, deep-fried dishes as well as soups and gravies. Woh Hup Oyster Sauce is also my preferred condiment for the Southeast Asian dish of Bak Kut Teh (Pork Rib Soup). Thanks to Woh Hup, chefs can bring their culinary creations to another level!



2015   Astro Hua Hee Dai Cooking Competition – Hua Hee Star Chef
2011   International Smart Chef Cooking Competition – Special Gold Mention
2009   Malaysia International Gourmet Festival – Selected Dish Award
2009   Malaysia International Gourmet Festival – Top Brands Street Food Award