The two local New York brands flex their collaborative muscle with the introduction of “Exotic Herbs Mayo”
Today, famed Southeast Asian fast-casual restaurant group Num Pang Kitchen has teamed up with the award-winning condiment maker, Sir Kensington’s, to launch a collaboration that spices up classic mayo.
Bringing together the best of two local New York brands, the collaboration “Exotic Herbs Mayo” is set to reimagine the familiar condiment with a fresh take on seasoning, featuring Sir Kensington’s Avocado Oil Mayo and Num Pang Kitchen’s boldly-flavored Southeast-Asian ingredients.
The mayo recipe was made under the culinary direction of Num Pang Kitchen’s co-founder/chef Ben Daitz, who is known for weaving the bold flavors of Southeast Asia in craveable dishes. Each key ingredient – Thai basil, lemongrass, chives, Thai chili peppers and just the right squeeze of lime juice, creates the perfect condiment that adds a kick to the ordinary.
“My hope as a chef is to consistently innovate and look to collaborations as an opportunity to bring a fresh perspective to our cuisine. It was a no brainer to align with Sir Kensington’s, a local brand with a similar heartline for the highest quality ingredients, vibrant taste, that doesn’t take themselves too seriously”, said Ben Daitz, Co-Founder/Chef of Num Pang Kitchen.
This is the next collaboration for Sir Kensington’s the brand that aims to reimagine ordinary and overlooked food with fearless integrity and charm.
“We’ve been big fans of Num Pang Kitchen for a long time so we are super excited to collaborate and create this partnership with them. We love using our Avocado Oil Mayo as a canvas for new, unique flavors in our own kitchen, and we loved what Ben and his team came up with for the Exotic Herbs Mayo. We think the people of NYC and Boston will feel the same” said Zach Seely, Director of Special Projects at Sir Kensington’s.
Exotic Herbs Mayo will be available on all sandwiches and rice/grain bowls free of charge, at all Num Pang Kitchen locations in New York and Boston. The collaboration will begin Monday, January 21st and run until Sunday February 3rd. Find more information about NPK locations here: https://www.numpangkitchen.com/ and about Sir Kensington’s here: http://www.sirkensingtons.com/
About Num Pang Kitchen:
Under the culinary direction of co-founder/chef Ben Daitz, who has worked in some of the finest kitchens in the country, Num Pang Kitchen offers the bold flavors of Southeast Asia in craveable dishes made with fresh, vibrant ingredients. Staples include the classic Num Pang (Cambodian for sandwich), served with cucumber, pickled carrots, cilantro, and chili mayo in combination with a variety of proteins such as Five-Spice Glazed Pork Belly Pang with pickled Asian pear and Coconut Tiger Shrimp Pang with toasted coconut; as well as Bowls with a Rice or Super-Grains (farro, quinoa, brown rice) base, seasonal grilled vegetables, chili yogurt, chive lime vinaigrette and mains such as Lemon Grass Braised Beef Short Rib and Roasted Chicken ‘Chimi’; plus soups, salads, sides and house made beverages.
About Sir Kensington
Sir Kensington’s believes that food is the most powerful human connector – an opportunity to shorten the distances between us, whether they be geographic, cultural, or ideological. And while this may seem grand, it doesn’t need to be. They believe the smallest choices in food can make the biggest impact. Since 2010, they’ve chosen to make their impact by reimaging the most ordinary and overlooked foods, starting with condiments. Their award-winning portfolio includes Ketchup, Mayonnaise, Mustard, a groundbreaking eggless mayo called “Fabanaise,” and Ranch. Each product is nutritionally conscious, uncompromisingly delicious, and Non-GMO Project Verified.
To learn more about Sir Kensington’s, visit http://sirkensingtons.com or follow along @sirkensingtons