Thursday, January 06, 2022

HUNG CHUN POPO X RED CUISINE CHINESE REUNION DINNER


To reinforce the popular adage, ‘the proof of the pudding is always in the eating’, Hung Chun collaborated with Pullman KLCC Hotel to introduce Hung Chun’s three new products: Popo Black Vinegar, Popo Garlic Chilli Sauce and Popo Oyster Sauce recently.

After a welcome address by Hung Chun Sdn Bhd Director Peter Yee (bottom pix) followed by the customary curtain-raiser of Yee Sang, the versatility of Hung Chun Popo sauces appeared in the Hot & Cold Combination. 

Chef Fong explained he used Popo Soya Sauce, Chilli Sauce, Vinegar, Oyster Sauce, and Dark Soya Sauce to prepare the Crispy Chicken and Prawns Money Bag, Squid with Chilli and Garlic Crisps, and Stir-Fried Pacific Clams with Dried Chillies.

For the tantalising serving of Marinated Jelly Fish with Fungus and Aged Vinegar, Hung Chun Popo Soya and Chilli Sauces along with Vinegar played key roles in the dish. Chef Fong said, “Popo Black Vinegar is layered in its complexity yet its taste is gentle on palate; allowing you to drink it neat without having to dilute it.” 

Based on a 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 its best flavour – great for mums in confinement. 


We then sampled Double Boiled Chicken Broth with South American Fish Maw, ‘Hong Kong’ Ginseng, Boneless Chicken, Prickly Sea Cucumber and Chinese Tea Mushroom.

Founded in 1946, Hung Chun started as a humble cottage industry but its dynamic efforts saw it conquering the export market in Singapore, Thailand and Brunei.

As the first local sauce manufacturer to adopt modern German technology pasteurization process in sauce-making, quality remains Hung Chun’s main priority. The company’s careful selection of raw materials, well-trained staff and the usage of advance machinery combine to ensure the products are not only of the highest quality, but also the most hygienic, safe for consumption and best-tasting.


The show-stopping dish of Braised Goose Web with Dried Oyster, Mushroom and Green Vegetables incorporated Hung Chun Popo Oyster Sauce and Popo Soy Sauce. Granted, the smooth fall-off-the-bone tender goose web was not for the faint-hearted but it hit the spot for those who enjoyed its wondrous texture and the richness of Popo Oyster Sauce.


To showcase Hung Chun’s newly launched Popo Black Vinegar,  executive Chinese chef, Fong Teik Fei imbued his creation of Baked Five Spice Chicken Roulade with Szechuan Cucumber, Green Vegetables and Shimeji Mushroom with Hung Chun Popo Black Vinegar and Soya Sauce.

A saucy concoction of Hung Chun Popo Soy Sauce and King Soy Sauce with Chicken Essence and ‘Hong Kong’ Ginseng Superior King Sauce enhanced the ‘Hong Kong’ Style Poached Grouper. The fish’s delicate sweetness was discernible despite it being overdone.


Ditto with the Steamed Stuffed Jumbo Fresh King Prawn. A splash of Hung Chun Popo Soya Sauce amplified the sea-freshness of the crustacean which was stuffed with pickled vegetables and ‘Bentong’ ginger atop steamed truffle paste egg white.


Toppings of chicken floss and scallion lent textural and flavour accents to the Claypot Waxed Duck Meat Rice. Naturally, Hung Chun Popo Oyster Sauce, Soya Sauce, and Dark Soya Sauce are the essential sauces in the preparation of this festive delicacy.


Doubled-boiled Fuji Apple Aloe Vera Broth with Glutinous Balls rounded up our celebratory meal on a sweet note.


For diners who are keen to sample the Hung Chun Popo X Red Cuisine CNY Reunion Menu, it’s priced at RM280++ per person.


Popo Black Vinegar, Popo Garlic Chilli Sauce, Popo Oyster Sauce and other Hung Chun’s products such as Popo Soy Sauce can be found at various supermarkets, hypermarkets and Shopee. 

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