That’s certainly a strong statement to make, but it’s a testament to how much the team believes in the quality of their product, and it’s likely this same belief by consumers that have kept the brand thriving a century later. Meanwhile, General Manager Wendy Ng Wan Loo said to BERNAMA that although competition sprung like “mushrooms after the rain” and created a stiff market, the increasing prices of raw materials were the biggest challenge. In 1971, it was incorporated into Lingham & Sons Sdn Bhd and moved its facilities from its factory in the Butterworth-based Mak Mandin plant to its new facility in Selangor. For over a century Lingham’s hot chilli sauce has ignited the taste buds of the British, fired up the Europeans, is a hot culinary star of Asia and now it’s adding spicy heat to many iconic American foods. In an interview with BERNAMA, Yeoh Jin Beng, the managing director of the current Lingham & Sons (M) Sdn Bhd, attributed the brand’s success to its originality, quality, consistency, integrity, and perseverance.

The following year, Queen Elizabeth graced a trade show in Dewan Sri Pinang, Penang, where Lingham’s had a stall, History Channel Asia reported. While Lingham’s Chilli Sauce (Lingham’s) might be what you’d call a more underrated name locally, I feel like it appears to be well-loved globally. Perhaps even lesser known are its origins, which can be traced to Butterworth, Penang. People ask me what Lingham’s market share is? I said zero because none in the market are original or almost natural. The rest are not really chilli sauce as they added starch and colouring. Lingham’s is the real chilli sauce,” concluded Yeoh. From its product range, it seems that the brand has since expanded to include more variations such as Lingham’s Extra Hot, Lingham’s With Garlic, Lingham’s With Ginger, Lingham’s Sriracha, and Lingham’s Worcestershire sauce. On how Lingam’s chilli sauce came to be known as “Lingham’s”, it is believed that this happened when Lingam consulted a British expat for product branding.

Disclaimer

In 1945, after World War II, a Chinese clerk named Ooi Choo Hong, who worked at a British trading house called Henry Waugh Co. Ltd, made an offer to Lingham to buy the business from him, according to the History Channel Asia.

Today from Penang to Paris, New Delhi to New York, Singapore to St. Petersburg, and everything in between, Lingham’s hot sauce speaks a universal language. Much loved by cooking enthusiasts throughout the world, which comes from our original 4 ingredient recipe of juicy fresh red ripe chilli peppers, sugar, salt and distilled vinegar.It is unclear what had happened to Lingham after he had sold the company to Ooi, but the name and the recipe were retained despite numerous changes to the business throughout the years. Image Credit: Lingham’s Chilli Sauce The brand later began investing heavily into marketing overseas which eventually led to sales of the chilli sauce in the UK exceeding local Malaysian sales. If not because of the deep root and history that it has, I think Lingham’s wouldn’t be here today. The difference between the old food manufacturer and today’s is their thinking of sales.” Ask someone what brand comes to mind when we say “chilli sauce” and you might hear names like Life, Kimball, Maggi, or maybe even Sriracha. (Ask our office though, and you’d hear a resounding call of “Sabasco!”)

By World War II, it had become so well-loved among the British that a bottle of the chilli sauce was included as part of every British officer’s war rations. The sauce had apparently turned out so good that it had become not only popular amongst the local community but also well loved by the British Colonial expatriates in Penang.Here’s the story behind how Lingham’s became an award-winning chilli sauce that is being exported to over 20 countries all over the world. Warming up the taste buds He said that Lingham’s longevity in history, way before competition stepped in, has somewhat strengthened its roots in the country. Understandably, he began missing the taste of home, so he started producing hot sauce in 1908 in Penang.