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Kopi Thyme

Kam Heong



Kam Heong - a literal translation meaning “Golden Fragrance” in Cantonese - offers an ideal blend of savoury spices and fragrant curry leaves evoking the surrounding region for Southeast Asia. Perfectly easy sauce to use. This palate-pleasing culinary masterpiece is composed of a harmonious amalgam of sweet, savoury and spicy flavours, ensuring an alluring taste that will leave you wanting more. A true balance of flavours that incorporates a multitude of ingredients form an exquisite taste that is sure to delight. A few minutes is all it takes to create a spectacular dish best served at the dining table. Don’t be surprised if you start craving it every day!

Kam Heong is:



Here's how we like to enjoy Kam Heong.

Dishes you can make with Kam Heong:

  • Clam
  • Clam and rice
  • Fried chicken and clam



Time: 25 minutes, serves 2-4

Recommended protein for this dish: clam, crab, shrimp

Garnish: Green onion, chilli 

Cook 250mL Kam Heong sauce on high heat for 1 minute. Add in the choice of seafood and cook for 8-15 minutes on medium-high heat. 

Serve with rice or fried noodles. 

Other ways to use:

Fried noodles/rice, dip, condiment, salad dressing and marinade.


250 mL


Onion, water, canola oil, salt, sugars (sugar), chilli peppers, salt, spices, dried garlic, modified corn starch, distilled vinegar, mushroom, mushroom extract, natural flavour, chilli powder, vinegar.

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Customer Reviews

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Kam Heong (金香) literally translates as golden fragrance in Cantonese dialect. Using stir-frying technique that refers to the method of cooking which imparts the fragrance Kam Heong is renowned for. By incorporating a variety of ingredients with various flavour profiles, making this dish so mouth-watering.

Kam Heong is known as a popular stir fry dish that is the best representation of the melting pot of cultures Malaysia is known for. The complexity of the sauce is evident as it combines Chinese, Malay and Indian flavours.

The ingredients used includes aromatic curry leaves, crispy dried shrimps bits, savoury curry powder, shallots, garlic and soy bean paste. The intricacy of the flavours create such a great base of flavours that can be versatile and altered to suit your taste. Components that one would never think of putting together to create such a fusion of texture and taste.

Commonly made at restaurants with clams, crab or tossed in fried chicken. It's found to be used with more stir fry dishes and even fried noodles over the years. Basically an endless possibility of incorporating this signature Malaysian fusion stir fry sauce.

Here at Kopi Thyme, we love this sauce as it not only think smell incredibly aromatic, marriage of notes of flavours are never seen before and it is the best representation to Malaysia's diversity of cultures.

Both Sara and Tao Yee love enjoying a seafood dish, made with Kam Heong. It brings back fond memories when they are out with their family enjoying a feast by the beach at a seafood restaurant.

Tao Yee loves enjoying with squid or fried chicken whereas Sara enjoys it with clams or crab.

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