WO Sauce by Poon's 118g

Poon's unique take on Hong Kong’s classic XO Sauce, Poon’s WO Sauce is a versatile and xiānwèi packed condiment, made with salted shrimp and Poon’s wind-dried bacon. This rich and flavoursome condiment will lift any dish. Try it on fried eggs, sourdough, pizza and sausage rolls as well as on more conventional dishes like fried rice.

XO 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 expensive status associated with XO cognac at the time.

Developed by Masterchef Bill Poon, bringing exceptional Chinese pantry essentials to your kitchen.

About the Producer
An evolving family run food business, revived by Amy Poon - daughter of chef patron Bill Poon who founded Poon's in 1970 and in 1980 was the first Chinese chef to be awarded a Michelin star.

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.

Disappointed by the quality of Chinese food in England at the time, my parents opened the first Poon’s Restaurant in 1973 in Lisle Street, Chinatown. Three years later they opened the iconic Poon’s of Covent Garden at 41 King Street. The great and the good dined there – from Mick Jagger to Barbara Streisand. In 1980 my father was awarded a Michelin Star. I have worked in all my parents’ restaurants and swore I would never go into the business, but what chance does one stand against kismet? So, I bring you my Chinese kitchen from the depths of my heart and my family’s hearth.