POON’S WO SauceXO Sauce was invented in the 1980s in Hong Kong and is made from dried scallops, dried shrimp, Jinhua ham, chilli, shallots and garlic. Dried seafood and Jinhua ham are considered extremely luxurious and extravagant ingredients in Chinese cooking. The name alludes to the lofty and expen- sive status associated with XO cognac at the time. Dried scallops are not available in the UK now. We decided to rework this classic condiment to make it our own, using salted shrimp instead and replacing Jinhua ham with our own Poon’s Wind Dried Bacon which we have been producing since 1971 to an old family recipe. We called it WO sauce because W is almost X – a bit corny but so am I. It has affectionately become known as “Woooooh Sauce” in the kitchen and with the chefs who have used it.
POON'S Extraordinary Chilli OilAn aromatic chilli oil infused with the intense flavours of salted black beans. My father has been making batches of this for his friends for the longest time. They collect jam jars and send them to him to be filled. Every so often, he makes it super crazy macho hot which he loves. It’s a bit of a test. It brings tears to my eyes and all I can do thereafter is eat yoghurt and spoonfuls of honey to calm the searing heat, but there are those with stronger chilli palates than mine who love it. I served it to Helen Goh at a steam-boat dinner I hosted and she almost licked the jar, asking if she could buy some. That’s when I decided to bottle it. It’s unusual in that it uses salted black beans which gives the oil a real depth and intensity beyond just heat.
POON'S Chilli Vinegar DressingCreated for our wontons yet delicious on just about everything. Bottled by popular demand. We created this sauce to accompany our wontons when we launched Wontoneria with Stevie Parle at Joy Portobello, during the lockdown of January 2021, for Chinese New Year. It is a twist on the Shanghainese “red oil” wonton sauce which I love. I also love vinegar hence the marriage of spicy and sour. We are bottling this on request! We had so many customers get in touch, asking for more sauce and whether they could buy it separately. Sally who managed the Joy Shop told me that people were pinching pots of the sauce from other orders and renamed it “crack sauce,” because it’s “totally addictive” and she pours it on everything.
POON’S Premium First Extract Soy SauceMade from Non-GMO, organic soya beans, our soya sauce is pressed to order in Southern Taiwan. Poon’s Premium First Extract Soya Sauce is fermented using an old varietal of wheat which is naturally low in gluten. I discovered this producer quite by chance. A friend in Singapore pulled a bottle of soya sauce out of her handbag one day when we met to hand over contact lenses I was to bring to London for her daughter. It’s a family run business. I went to their facility in Khaosiung which is known for its sunshine and temperate climate. It is a fertile agricultural area, producing exceptional fruit – particularly lychees and guavas. They work with local farmers to grow their Non-GMO soya beans. They sow in September and harvest in December, freeze the beans and then press to order. They use traditional methods of fermentation using earthernware jars, without chemical catalyst or acceleration. They press the beans only once, extracting the purest essence of the soya bean. The only way I can describe this is it is the “beaniest” tasting soya sauce I have discovered!
Amy Poon is the daughter of restaurateur Bill Poon who owned the first Chinese restaurant to be awarded a Michelin Star in 1980, has carried on the family mantle with her Wontoneria. Amy's wontons have gained a cult following, so you can imagine how excited we are to launch their finish-at-home kits on Big Night, bringing you not only the flavour but the craft of wonton making from the Poon family.
Order cut-off 11am, two days before.
We deliver nationwide, excluding the Scottish Highlands, offshore islands & Northern Ireland.