Take-5: Hot Sauce
As the saying goes, some like it hot, and if you’re one of those folks, Fiyah Heat Store has you covered. And possibly sweating.
Did you know that hot sauces can come in fermented, cooked and mashed varieties? Do you know just how ugly a Carolina Reaper is? Are you aware hot sauces can be fruity? No matter your knowledge of all things piquant, Fiyah Heat Store founders Tim, Steve and Vanessa will get you sorted. The shop, dedicated purely to hot sauces (aficionados are as fussy as any wine, tea or beer snob), is one of just a handful like it around the world and was founded mostly because the trio was having a hard time getting a variety of good ones in Hong Kong. Now, Fiyah carries upwards of 300 sauces from across the globe – Mellow Habanero from Japan (they make a yuzu blend), Apostle from New Zealand, Lottie’s from Barbados, and way, way more – as well as spicy snacks like a bubble gum that measures 16 million Scoville.
You can spend $40 on boring ol’ Tabasco or you can drop around $100 (give or take, on average) on one of Fiyah’s unique, curated, small batch-small maker sauces and have a spicy world open to you. Hit the shop for one of its special events (a spotlight on Mexico is coming) or a casual tasting (the insanely hot options on the Wall of Shame include something called Assblaster) and all the details about each sauce you could possibly need. And yes, by all means go in and say, “I’m grilling fish today. Help!” Fiyah’s at 119B Second Street, Sai Ying Pun (Wednesday to Friday, 6-10-pm; Saturday 12-6pm). Order online if you know what you want: www.fiyaheatstore.com. And with that, five to start you down the spicy road.
Flagrant Hot Sauce
| Location: Hong Kong
Made locally by a crew of chefs that decided Hong Kong cuisine needed a little more sting sometimes, Flagrant is a medium hot, all-purpose add-on that works on eggs, on tacos, with chips, on chicken and probably anything you find at an average Hong Kong wet market. A dash of yuzu and the all-important Koji (and key ingredient in sake) give it a sweet-spicy flair without being too targeted in its use. This is one to have in the fridge at all times.
SHAQUANDA’S
| Location: Brooklyn, New York
Shaquanda’s Oooohmami is just one of the Brooklyn drag queen’s hot pepper sauces Fiyah keeps on hand, but it’s one of the most savoury. The caramelised onions and berries that have been tossed in with the habaneros give this sauce a chutney-ish vibe, and so it’s a perfect companion to cheese if you don’t put it on beef, earthy vegetables (like mushrooms) or any place you want that umami taste. And it won’t blow your mouth off.
Heartbeat Hot Sauce
| Location: Thunder Bay, Ontario
We know. Canada. It should be maple syrup. But before you pass judgement on this northern Ontario producer give it a try, particularly the odder, fruitier varieties, like the Blueberry and the Mango – which, come on, since when do “mango” and “spicy” not go together? The Blueberry is a bit of cheat; its flavour comes from a blueberry malt beer, but both have layers not often found in standard hot sauces. And from northern Ontario no less!
Hell Fire
| Location: Detroit, Michigan
Steven’s personal favourite is this Michigan maker’s fiery concoction that has a hell of a kick on the back end. This is a sturdy, reliable sauce that dispenses with fancy, gourmand-y elements and just cooks up its habaneros with a dash of salt and apple cider vinegar. Obviously it works wonders with Mexican food, but a spoonful or two in tomato-based sauces for pasta, in soups and under eggs and avocados on toast – among other uses – and you’re flying. Also comes in bourbon and beer laced versions.
Adoboloco
| Location: Maui, Hawaii
Hailing from Hawaii, naturally Adoboloco makes a Pineapple hot sauce, which takes advantage of the tangy-sweet finish of the fruit, but Tim’s favourite is the brand’s hot hot hot Fiya! Fiya!. This is not recommended for children or beginners. Fiya!’s the kind of hot sauce that rides that line between frying your tastebuds with a blend of four peppers (ghost, Trinidad scorpion, habanero, jalapeño) and having actual flavour. Set your Bloody Mary on fire with a shot of this. And have milk handy.