Poon's London Premium First Extract Soy Sauce - 250ml
Poon's London Premium First Extract Soy Sauce - 250ml.
Awarded Great Taste Award 2 Stars by The Guild of Fine Foods in 2023.
Our soy sauce is pressed from non-GMO beans, planted in the fertile soil of Kaohsiung in Southern Taiwan, a rich agricultural area known for its sunshine and temperate climate. The soy beans are sowed in September and harvested in December and for the rest of the year, the farmers rotate different vegetable crops that best benefit the soil. The beans are then frozen and the soy sauce is pressed to order. The wheat used in the fermentation process is an heritage variety, naturally low in gluten.
Commercially produced soy sauce is often pressed from the husks of soy beans from which the oil has been extracted. Beans are also pressed several times by most soy sauce producers.
Our soy sauce is pressed only once, extracting the purest essence of the soy bean. It is the soy sauce equivalent of extra virgin, single varietal, cold-pressed olive oil. Fermented naturally using traditional methods, without chemical catalyst or acceleration, Poon’s Premium First Extract Soy Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping.
250ml bottle
Ingredients
Water, soybean (non-GMO), wheat, salt, yeast extract. Allergens in bold.
Allergens
Produced in a kitchen that handles eggs, fish, gluten, milk, molluscs, soy and sulphites.
About Poon's London
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. My grandparents had a famous restaurant in Macau where my granny was famed for her knife skills.
There is an old family recipe for Chinese Wind Dried Meats, which we still produce today. My father started in the kitchen young. In Hong Kong, he trained with a Swiss pâtissier and in the mid-Sixties he came to England in pursuit of my mother. 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 (now a Burberry store.) The great and the good dined there – from Mick Jagger to Barbara Streisand. In 1980 my father was awarded a Michelin Star. Restaurants in Geneva and The City followed. My parents retired in 2006.
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 & my family’s hearth.
Buy Poon's London Premium First Extract Soy Sauce - 250ml at Ratton Pantry.
