Being SE Asian I naturally prefer sauces from those parts to tabasco-type sauces which I find merely hot but not flavorful. I like Lingam's chilli sauce which is also sweet (great as a dipping sauce for fried foods), and Sriracha is great for making won ton noodles with (the dry version, mix sriracha, dark soy sauce and a little sesame oil, boil noodles, drain, dunk in cold water to stop cooking, then toss in the sauce, add won tons and char siu and you're ready to roll!), but my favorites are, alas, not bottled commercially: the perfect sambal belacan and the perfect Hainanese chicken rice chilli sauce. Wish I was a better cook. V.