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Kopi Thyme

Kam Heong

Regular price $11.99 CAD
Regular price Sale price $11.99 CAD
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Kam Heong – a direct translation that means “Golden Fragrance” in Cantonese. This sauce ticks all the right boxes and will please your taste buds. A perfect mix of savoury spices and fresh aromatic curry leaves impart a fragrance that reminds Southeast Asians of their home. The blend of sweet and savoury notes, with a touch of heat, keeps you wanting more. A true balance of flavours that incorporates a multitude of ingredients makes this dish mouth-watering. 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:

  • Artisan Made
  • Gluten Free
  • Vegan Friendly
  • Nut Free
  • Dairy Free
  • 100% Natural Ingredients
  • No artificial flavours or preservative


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 and marinade.


250 mL


Onion, Water, Canola Oil, Salt, Sugars (Sugar), Chili Peppers, Salt, Spices, Dehydrated Garlic, Modified Corn Starch, Distilled Vinegar, Mushroom, Mushroom Extract, Natural Flavour, Vinegar.

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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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