Howard Wong was born in 1926 in a small village in Southern China. It was a tough beginning, and he narrowly escaped WWII for the United States in search of the American dream.
My father landed in Northern California in 1948, and worked his way up in restaurants, starting in Oakland’s Jack London Square, and opening his own places in Walnut Creek in the 1960s where he was known for mixing his own unique sauces that his customers loved. Not a meal went by without these sauces on our own family’s table.
I grew up mixing and bottling these sauces in our restaurant, knowing that one day, I would take over my father’s business. I’m carrying on my father’s tradition of hand crafting these sauces in small batches. I personally chose the best healthy, non-GMO ingredients. I’ve reduced the sodium and sugar content to make it a more healthy sauce, while retaining all the flavor of my father’s original recipes. I am proud to serve you our family’s favorites.