Award-winning, signature sauces from a chinese heritage food brand, descended from a Michelin-starred legacy.
Signature Clay Pot Gift Hamper
My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. This has been a signature dish on our menus since Poon’s opened in 1973 and proved to be very popular at the pop-up. Its beauty is in its simplicity. There is an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance and texture, not to mention taste.
Press - The Observer Food Monthly
“Superior sauces for the spice inclined”Chinese Fine Goods
Poon's Chilli Vinegar Dressing
A twist on the Shanghainese “red oil” wonton sauce. The addition of black Chinese vinegar makes for the perfect marriage of spicy and sour.
Poon's Extraordinary Chilli Oil
An aromatic chilli oil that’s unusual in that it uses salted black beans which gives the oil a real depth and intensity beyond just heat.
Poon's Premium First Extract Soy Sauce
Our soya sauce is pressed only once from non-GMO beans, extracting the purest essence of the soya bean.
Poon's WO Sauce
Our WO sauce is a reworking of the classic XO sauce made using salted shrimp and our own Poon’s Wind Dried Chinese Bacon.
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Testimonials
“Wildly addictive, not overly fiery chilli oil…I’ve been buying it in bulk”
Grace Dent
Our History
Our family culinary history runs deep. My father comes from a long line of chefs. Somewhere in the long distant past is a many times great grandfather who was chef to an emperor. Another many times great grandfather effectively invented the stock cube...
Read more| { | Bill & Cecilia Poon, c. 1970, making Poon’s wind-dried sausages to an old family recipe. | } |
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