Revolutionary Cooking Sauce Defies Culinary Logic: Frozen Chicken Rivals Fresh, Budget Beef Rivals Premium Wagyu

HONG KONG SAR - Media OutReach Newswire - 31 July 2025 - The revolutionary multifunctional sauce EXOTICA UMAMI (known to Chinese speakers simply as "EX M") continues to win admirers and astound veteran chefs with its versatility, flavour,texture and remarkable time and money-saving capabilities. At another groundbreaking introduction event on July 30, presented at the New World Millennium Hong Kong Hotel, top Hong Kong chefs once again demonstrated the new seasoning and cooking sauce's ability to generate intense, rich flavours and sometimes tenderise proteins—with results that challenged conventional culinary wisdom, showing how EXOTICA UMAMI can challenge culinary norms, improve dining experiences while potentially optimizing restaurant budgets. THE IMPOSSIBLE TASK:USING FROZEN CHICKEN TO CHALLENGE FRESH Star Chef Kenneth Loo pushed EXOTICA UMAMI to its absolute limits, taking on the extraordinary challenge of using EX M sauce in a carefully developed recipe to vacuum marinade and poach frozen chicken in direct comparison to a blind test using fresh chicken with soy sauce. In Hong Kong, using fresh chicken for soy sauce chicken is a deeply rooted practice driven by culinary tradition, as the meat needs to remain succulent while the skin takes on a shiny, flavourful finish. Fresh chicken—not frozen—is generally used because it retains natural moisture, has a tender texture, and absorbs marinade better due to its intact cell structure, resulting in juicier, more flavourful meat with a glossy, appealing skin. Frozen chicken releases excess water, has damaged cell structure, and may develop a mushy texture, reducing marinade absorption and diluting flavour while creating a drier and tougher texture when cooked. The results were nothing short of revolutionary, defying traditional belief. The consensus was that the frozen chicken marinated in "EX M" delivered a depth of flavour far more captivating than any standard soy sauce. Not only was the skin colour deeper and much more appealing, but the inherent ingredients in EXOTICA UMAMI—such as thyme and other fermented ingredients—delivered a more complex taste, dramatically enhanced juiciness and comparable texture to fresh chicken, even when the chef experimented with frozen chicken. BUDGET BEEF RIVALS PREMIUM WAGYU Moving onto the second demonstration, New World Millennium Hong Kong Hotel Executive Chef Gary Wong personally conducted an ambitious test: grilling US Ribeye steak using EXOTICA UMAMI versus M5 Wagyu Ribeye without the sauce, directly challenging the perceived superiority of premium ingredients. M5 Wagyu Ribeye, which costs approximately double that of US Ribeye, supposedly is characterised by exceptional intramuscular fat, resulting in a rich, buttery texture and a velvety, melt-in-the-mouth feel. Its fine marbling enhances tenderness and juiciness, with low-melting-point fat that should contribute to a much more luxurious bite compared to the more budget type US Ribeye Steak. Once again, the results defied expectations and challenged industry assumptions. The consensus among the distinguished guests and professionals was that the US Ribeye through a few minutes of direct drizzling with "EX M" sauce in the grill made it have comparable texture in quality to the Wagyu and being equally—or more—succulent, rich and juicy than the far more expensive Wagyu. RENOWNED ITALIAN CHEF ENDORSES Also attending the demonstration was Italian chef Paolo Monti of acclaimed Wan Chai trattoria AMA. The Rome native took particular interest in EXOTICA UMAMI after learning the sauce draws inspiration from Garum, the 2,000-year-old Roman marinade. Instead of fish in Ancient Garum, creator Dan Gan developed this modern innovative alternative for salt, soy sauce and MSG using the concept of pork as the foundation. Chef Monti demonstrated a sophisticated new dish of grilled pork neck with mashed potatoes, seasoned and vacuum marinated with EXOTICA UMAMI. The refined dish captivated everyone in attendance, showcasing the sauce's remarkable flexibility for use in authentic Italian cuisine. Chef Monti confirmed his professional endorsement: "I respect Exotica Umami for not overpowering the original taste of the main ingredients while boosting savouriness, flavours and depth—something many other seasoning products fail to achieve." Chef Monti announced he will be serving his new pork neck dish on AMA's menu from August 1. EXOTICA UMAMI INNOVATIVE DISHES LAUNCHED ONE AFTER ANOTHER Through this comprehensive series of chef workshops and exploration of EXOTICA UMAMI, it has become evident that the sauce delivers revolutionary, game-changing effects for enhancing dishes while...