[BOAF X DTM] Dumpling Series
Enter the World of Redefined Sichuan Flavours, the Mod Con Way! In this series of restaurant collaboration, we worked with Birds of the Feather's Head Chef, Eugene See to come out with 3 TYPES of Unique Sauces to pair with our Dumplings.
1. Sichuan Burnt Chilli Salsa
Burnt Chilli is a classic flavour profile you can find in Sichuan Cuisine. BOAF's take on this flavour is by adding acidity and savoury touch to it. It goes well with dumplings from DTM and is a novel way of consuming Dim Sum.
2. Sichuan Soy Dip
Vine Pepper Oil in the sauce gives a kick of numbing sensation, it is usually paired with noodle soup dish but surprising goes well with the dumplings from DTM. It is a novel way of consuming Dim Sum.
3. BOAF Signature Sichuan Sauce
BOAF in-house red oil is something that they are always proud of. It is the soul to their cuisine. Adding acidity from Vinegar, it goes well with the dumplings from DTM and is a novel way of consuming Dim Sum.
Weight: 80g+/- per pack.
Shelf life: 3 months in freezer.
Burnt Chilli Sauce Ingredients: Green Chilli, Balsamic Vinegar, Bao Ning Vinegar, Light Soy Sauce, Vine Pepper Oil, Sugar
BOAF Sichuan Hot & Tangy Sauce Ingredients: Boaf Red Oil, Bao Ning Vinegar, Sugar, Garlic, Salt, Light Soy Sauce, Dark Soy Sauce, White Sesame, Ajinomoto, Sichuan Pepper Powder, Chicken Bouillon, Sesame Oil, Sichuan Dried Chili Powder
BOAF Soy Umami Sauce Ingredients: Light Soy Sauce, Vine Pepper Oil, Sugar, Garlic, Onion Oil, Dark Soy Sauce, Ajinomoto, Sesame Oil
Keep chilled and is ready to consume.