PACKAGING DESIGN

Angkor Sauces

Vibrant, complex, and aromatic. The rich culture of Cambodia is perfectly captured in the vivid flavors of their food. Playing upon the beauty of contrasts — sweet and bitter, salty and sour, fresh and cooked — it is an eating experience that invites in all the senses.
 
  • SOFTWARE
  •   RHINOCEROS 3D  
  •   V-RAY  
  •   PHOTOSHOP  
SOFTWARE
  •   RHINOCEROS 3D  
  •   V-RAY  
  •   PHOTOSHOP  
 

CONCEPT

PRODUCT DEVELOPMENT > >

Angkor sauces is a line of Cambodian sauces developed to be sold at Angkor Restaurant to bring Southeast Asian flavors into American households. As easy as twisting the bottle cap and pouring, an explosion of flavors can be infused into any meal. Endlessly versatile, they can be used as dipping sauces, marinades, salad dressings, glazes, stir-fry seasoning, or soup bases.

 

DESIGN

PACKAGING & MARKETING IMAGES > >

The pattern of the bottle labels echo the geometric designs of the restaurant’s branding, inspired by Cambodian textiles. The layout takes advantage of the bright sauce colors and integrates them into the design using strategic cutouts to let the vibrancy of the fresh ingredients shine through,

The product imagery is full of playful character to highlight the lively flavors. The ingredients themselves become design elements, adding texture, organic shape, and a freshness to the image. With a quick glance, viewers can easily get a sense of the flavor profiles and know the star ingredients of each.

 
 

TUK TREY

A SWEET AND SPICY CHILI SAUCE WITH TANGY UMAMI NOTES

Versions of this sauce can be found in every Cambodian household, with each family developing their own recipe and tweaking the sweet, salty, or spicy levels to their own taste. Traditionally served as a dipping sauce for spring rolls, rice noodles, eggrolls, or grilled meats, a drizzle of this sauce on any kind of protein will make it irresistible.

COCONUT

A SWEET AND SILKY DESSERT SAUCE THAT WILL MAKE YOU SIGH WITH INDULGENCE

Coconut is king in Cambodian desserts. Stewed with sticky rice and black eyed peas as an Asian rice pudding, whisked into pumpkin custard, or slathered onto fried banana pockets are some the few ways you’ll see it used. For the home chef, we recommend starting off with it as an ice cream topping, dipping sauce for fresh fruit, and a drizzle for cobblers. If one is comfortable with frying, this sauce would taste miraculous with fresh beignets or other donuts.

LEMONGRASS

A ZIPPY LEMONGRASS GINGER SAUCE TO BRIGHTEN UP YOUR DAY

The citrus notes of this sauce make a perfect pairing with any kind of seafood. Cook it with plump shrimp, or enjoy as a luscious sauce over some white fish. It would also add great contrast to the richness of a seared steak or added into a chicken stir-fry.