Hoisin sauce vs Oyster sauce...
For me, I would prefer to use oyster sauce. Hoisin sauce is too sweet for my taste. But then if I use hoisin sauce, I will then tweak the quantity used(put in less) and then put in some light soya sauce so that it is less sweet and more salty.
And I think there is a "miscommunication" about the soya sauce. Generally in Malaysia, for us Chinese, there are 2 kinds of soya sauce. 1 is the light one which is not thick and hence we name it "light soya sauce". The other one is the thick one and the colour is darker. Also, when you use the thick one in cooking, it will make the colour of your dish very dark... hence we normally call it the "dark soya sauce".. The taste of the light soya sauce is saltier and the dark soya sauce is not so salty.
Hmmm... maybe if I take a picture of both the soya sauce and post it in my blog for everyone to see, then it will be clearer?