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.
