Num Pang Kitchen and Sir Kensington Bring Heat to a Classic

The two local New York brands flex their collaborative muscle using the introduction of “Exotic Herbs Mayo”

Today, famed Southeast Asian fast-casual restaurant group Num Pang Kitchen has teamed up using the award-winning condiment maker, Sir Kensington's, to launch a collaboration that spices up classic mayo.

Bringing together the best of two local Ny brands, the collaboration “Exotic Herbs Mayo” is set to reimagine the familiar condiment having 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 noted for weaving the bold flavors of Southeast Asia in craveable dishes. Each key ingredient – Thai basil, lemongrass, chives, Thai chili peppers and merely the right squeeze of lime juice, produces the perfect condiment that contributes a kick towards the ordinary.

“My hope as a chef would be to consistently innovate and look to collaborations being an opportunity to bring a brand new perspective to our cuisine. It had been a no brainer to align with Sir Kensington's, a local brand having a similar heartline for that highest quality ingredients, vibrant taste, that doesn't take themselves too seriously”, said Ben Daitz, Co-Founder/Chef of Num Pang Kitchen.

This may be the next collaboration for Sir Kensington's the company that aims to reimagine ordinary and overlooked food with fearless integrity and charm. 

“We’ve been big on Num Pang Kitchen for some time therefore we are super excited to collaborate and create this partnership with them. We like using our Avocado Oil Mayo as a canvas for brand new, unique flavors in our own kitchen, and we loved what Ben and his team came track of for that Exotic Herbs Mayo. We believe 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 on all sandwiches and rice/grain bowls free of charge, at all Num Pang Kitchen locations in New York and Boston. The collaboration will start Monday, January 21st and run until Sunday February 3rd. Find more details about NPK locations here: contributing to Sir Kensington's here:

About Num Pang Kitchen:

Under the culinary direction of co-founder/chef Ben Daitz, that has worked in certain from the finest kitchens in the united states, Num Pang Kitchen provides the bold flavors of Southeast Asia in craveable dishes made with fresh, vibrant ingredients. Staples range from the classic Num Pang (Cambodian for sandwich), served with cucumber, pickled carrots, cilantro, and chili mayo in combination with a variety of proteins for example Five-Spice Glazed Pork Belly Pang with pickled Asian pear and Coconut Tiger Shrimp Pang with toasted coconut; in addition to Bowls having a Rice or Super-Grains (farro, quinoa, brown rice) base, seasonal grilled vegetables, chili yogurt, chive lime vinaigrette and mains for example 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 easily the most powerful human connector – a chance to shorten the distances between us, whether they be geographic, cultural, or ideological. Even though this might seem grand, it does not need to be. They believe the smallest choices in food can make the biggest impact. Since 2010, they've chosen to create their impact by reimaging probably 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 find out more about Sir Kensington's, visit or follow along @sirkensingtons

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