Regarding generic "Asian" food, unless you live in an area with a large minority population of Chinese, the "Chinese" food will most likely be a mishmash of Americanized Chinese, random Japanese, and Korean food in one restaurant. Chinese restaurant serving Korean BBQ and California rolls? dime a dozen in suburban middle-America... Even in "pure" Chinese restaurants in non -Chinese neighborhoods, the food will be mostly modified for American tastes. Restauranteurs probably figure diners will douse all their food with extra soy sauce or sriacha sauce anyways. *shrug* It's not all their fault, the restaurant owners have a tough uphill battle trying to get people to eat "different Chinese" food.
Soy sauce packets with Singaporean chicken with rice is a different scenario. That dish has so many personal "versions" that people are expected to dip/dab/dunk/drown their dish with whatever condiments they want.
Adding soy sauce or sriacha can make ANY food taste better. Not just badly made Chinese food. *shrug*