Hung Chun Popo CNY Reunion Dinner @ Red Cuisine Chinese, Pullman KLCC

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This Lunar New Year, Hung Chun, one of the popular local brands, worked with Pullman KLCC Executive Chef Fong Teik Fei to discover the secret behind Hung Chun’s sauces.

Thanks to the wonderful invitation, I attended the dinner event where Hung Chun teamed up with Pullman KLCC’s RED Restaurant Chief Chef Fong Teik Fei, using Hung Chun’s products to prepare Chinese New Year delicacies. “My mum is a big fan of Popo Soy Sauce, so I am very familiar with the brand. The brand’s products are not only good for household cooking, but also suitable for use in restaurants,” commented Chef Fong.

Hot and Cold Combination
Crispy Chicken and Prawns Money Bag, Squid with Chili and Garlic Crisps, Stir Fried Pacific Clam with Dried Chili, Marinated Jellyfish with Fungus and Aged Vinegar

Double Boiled Chicken Broth
Served with South America Fish Maw, Hong Kong Ginseng, Boneless Chicken, Prickly Sea Cucumber, and Chinese Tea Mushroom

Oven Baked Five Spice Chicken Roulade
with Szechuan Crumble served with Green Vegetables and Shimeji Mushroom

Hong Kong Style Poached Grouper
with Chicken Essences Hong Kong Ginseng Superior King Sauce

Slow Steam Stuffed Jumbo Fresh King Prawn
with Pickle Vegetables, Bentong Ginger and Steam Truffle Paste Egg White

Braised Goose Web, Dried Oyster, and Mushroom
with Green Vegetable

Slow Cook Claypot Wax Duck Meat Rice
with Herbal Soya King Sauce topped with Chicken Floss and Scallion

Double Boiled Apple Fuji Aloe Vera Broth
with Glutinous Balls

Founded in 1946, Hung Chun started as a cottage industry. With relentless efforts, Hung Chun constantly expands market shares by exporting to neighbouring countries such as Singapore, Thailand, and Brunei. Now, Hung Chun is one of the biggest sauce manufacturers in the country and the first local sauce manufacturer to adopt pasteurization process (Germany’s technology) in making sauces.

Quality is always Hung Chun’s main priority. The company ensures only quality, nutritious and hygienic products reach the market. All raw materials are carefully selected to preserve the freshness of the end products. In addition, the company’s well-trained staff and the usage of advanced machinery would further guarantee the products are not only safe to consume but also with the best of taste.

Hung Chun has introduced three new products recently, namely Popo Black Vinegar, Popo Garlic Chili Sauce and Popo Oyster Sauce.

With the traditional formula passed down from older generations, Popo Black Vinegar uses premium grade key ingredients such as “Dang Gui” and natural rice vinegar to bring out the best flavour and is good for confinement mums. Chef Fong highly recommended Popo Black Vinegar because the taste has multiple layers and yet it is not so aggressive, consumers can even drink it without diluting it.

Popo Garlic Chili Sauce does not contain artificial colouring. With the improved recipe having an enhanced flavour and smell, the essence of the spicy garlic combination makes it a perfect dipping sauce for steamboats. While for Popo Oyster Sauce, using premium grade oyster extract as its main ingredient, it can be used for cooking and as table dips, turning ordinary dishes into a delicacy.

Interested to sample the Hung Chun Popo Chinese New Year Reunion Dinner at Red Cuisine Chinese? It is priced at RM280++ per person and you can make your booking via the restaurant.

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