The flavors of Southeast Asian cuisine are as varied as its myriad cultures and landscapes, so that’s why Omsom created this convenient variety pack that lets cooks sample sauces from across the region to find their favorite. The pack of three includes one each of herbal, bright Vietnamese Lemongrass BBQ, spicy-sweet Thai Larb and spicy, citrusy Filipino Sisig—each of which are developed by professional chefs who are making waves in the Manhattan restaurant scene.

The first thing you notice when you pour out this bold, aromatic sauce are the flecks of real lemongrass, indicative of its lively herbal flavor and very clear character despite being packaged and left to mingle with other strong flavors. Less of a dipping sauce and more like a “toss sauce,” or secret weapon for flavorful glazes and marinades, we love its bright acidity, which is difficult to maintain without other additives, but Omson pulls it off, adding lime concentrate to enhance and bring out the freshness of the lemongrass. Red Boat fish sauce (one of Milk Street’s pantry staples) provides a base of mouthwatering savory funk, while a dash of oyster sauce yields a pleasant meatiness balanced by the sweet-bitter soy sauce and sugar. Not too thick and perfectly drizzly, this version of the Vietnamese staple is like nothing else on the market—made with no additives, preservatives and in collaboration with pro chef Jimmy Ly of NYC’s Madame Vo restaurant.

Larb is a popular minced meat salad that originated in Laos that’s traditionally made with lightly-poached ground chicken and a punchy sauce with layers of complex flavor. Omson’s Larb Meal Starter makes it easy and convenient to try your hand at the dish at home—with a blend that balances the savory funk of Red Boat fish sauce (one of Milk Street’s pantry staples) with vibrant, floral lime and fruity chili heat that immediately awakens the palate. A noticeable hit of sweetness rounds out the flavors, but it’s a far cry from the cloying taste found in many Americanized Thai dishes. The true secret to a traditional larb sauce’s unique flavor, though, is the toasted rice powder that’s stirred in at the end to add nutty depth. Keeping with their commitment to cultural integrity, Omson includes a package of the aromatic addition with every portion of sauce. Not too thick and perfectly drizzly, this version of the Thai staple is like nothing else on the market—made with no additives, preservatives and in collaboration with pro chefs Chat and Ohm Suansilphong of NYC’s Fish Cheeks restaurant.

Traditionally, sisig takes form as a Filipino street food or small plate (pulutan) of minced pork, but this complex sauce can infuse any type of dish with sisig’s punchy umami flavor. Earthy porcini mushroom and garlic give a savory base, while pureed calamansi (a tropical citrus fruit akin to yuzu or lime) brightens the sauce with floral tartness and gets a boost from the sugarcane vinegar. A good dose of heat from chili flakes rounds everything out for an intense harmony of flavors. We’re especially impressed by the vibrancy of its citrus flavor, as many pre-made sauces don’t capture the freshness and zest of the fruit. Deliciously thick, this version of the Filipino staple is like nothing else on the market—made with no additives, preservatives and in collaboration with Nicole Ponseca, owner of NYC’s Jeepney restaurant.