About

THE SAUCE

Flagrant started in 2017 in a Hong Kong restaurant kitchen, with a batch of fermented chilies and an idea borrowed from yuzu kosho - the Japanese condiment of fermented chili and yuzu zest.

HOW IT'S MADE

Every bottle begins as a mash of fresh chilies, salt, and koji, left to ferment. Koji is the culture behind miso, soy sauce, mirin, and sake - the quiet engine of Japanese cooking for centuries. We use a blend of fresh chilies rather than a single variety, which is what lets us chase balance instead of just heat.

The result is bright acidity, real heat, and a savoury depth you don't get from vinegar and capsaicin alone. Made with 100% plant-based ingredients, and unpasteurized to keep the flavour crisp.

WHO'S BEHIND IT

Culinary direction is led by chef Matt Abergel, co-founder of Hong Kong's Yardbird and RŌNIN (RIP), and now Always Joy. Yardbird earned a Michelin star in 2020, and his first book, Chicken and Charcoal, won a James Beard award. He runs Flagrant with Kenneth Chan and Kiyoshi Hoshimi-Caines — Yardbird and RŌNIN alumni handling operations and everything else — alongside Kelly Wong on commercial and Alex Rhek on creative.

Made for chefs, home cooks, and anyone who takes heat seriously, though the brand has never stayed in the kitchen, working across art, design, and music.

MADE IN CHAI WAN

Produced locally in Hong Kong. A portion of every sale goes to the More Good Foundation, a Hong Kong social enterprise that funds projects feeding and supporting communities in need.

More Sauce, More Good.