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.
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.
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.