Our present day flagship product, Lingham’s Hot Chilli Sauce, was first manufactured in 1908 during the British Colonial era pampering to the tastes and delights of the British.
Today our exotic, unique and versatile, sweet and spicy hot sauces are now common household names throughout the world.
Not resting on our hot sauce laurels we’ve introduced a new range of authentic Malaysian Curry Pastes.
Using time honoured Peranakan recipes handed down from one generation to the next we’ve created a range of truly amazing taste experiences.
Worcestershire sauce was widely used in Europe back in the early 17th century and it is made primarily from anchovy-based fermented fish sauces.
We have made it different by introducing a vegan friendly Worcestershire sauce replacing fermented fish sauces with spices giving a whole new experience.
Enjoy JB as a DIP, MARINADE, DASH, or STIR-FRY. A versatile sauce!