GLAZE
The Finisher
Puts the same sauce on everything
Chinese Roast · Baijiu · Glazed Pork Belly
Less than 2% of people share this type
"I'm the one who makes a signature reduction once, then puts it on everything — meat, vegetables, ice cream, whatever's there."
64 taste types. No food knowledge needed.
You found the bold, expressive thing nobody had to sell you on — and you keep coming back. Rich, juicy, velvet-smooth. You know what big flavour feels like and you’ve learned to trust your own calibration of it.
GLAZE has one sauce and they use it everywhere. A dark, sticky, umami-sweet reduction they developed years ago. It goes on pork belly (obviously), roasted vegetables (predictably), and vanilla ice cream (controversially). Their kitchen has a jar of it in the fridge at all times. They're the finisher — the one who adds the last touch that elevates the whole. Their friends joke about it; they doesn't mind. They know that one great thing, applied consistently, beats ten good ones. They're the Finisher because their signature is literal: the last spoon over the top.
sister hamsters, bloom-steep robust-intense kin, both deep transformers of the dish.
both steep variants across families; both patient reduction artists, both turning time into gold.
both steep variants across families; both refining the same thing into its best version, run after run.
THYME — The Picker
GLAZE wants the finishing sauce on everything; THYME wants the precise herb note alone. Coated vs. discriminate.
Hsiao-Ching Chou · Fuchsia Dunlop · classic Cantonese roast masters
Chef in The Menu (signature-touch obsession) · any Jiro-level specialist
The one who made one great sauce, then made every dish better with it.