Nobody ever mention Asian hot sauce. What you get in US is just not quite the same.

Singapore chilli sauce (those on crab) is unique cause it compliments the food not overwhelm it. Korean BBQ beef sauce is very good, esp over grilled over flame on beef late at nite (thx god NYC has 24 hr Korean town BBQ places). Authentic Sichuan numbing hot pepper sauce is nothing you've ever experienced. So hot it silences you, but only for a couple mins. Excellent esp over thinly sliced conch. Not to mention the HOT "mala" Chinese hot pot. Just make sure you are not getting on a plane/car anything longer than 15 min for the next 48 hours. I love Hong Kong "Shelter pond" mix (usually over crab or shrimp, but hey, I put it over fried eggs or hotdogs), which is fried pepper / chilli / garlic, dried up in a bottle. Not exactly hot but you can not get anything quite close. Macau hot sauce with chopped up scallop / fish inside. Oh boy, I always get several bottles at home. I don't feel right w/o them in my fridge.

Just too bad there isn't enough English words for all the different kind of kim chi and hot sauces.