Poon's Premium First Extract Soy sauce

Regular price£16.00
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Awarded 2 stars by the The Guild of Fine Foods in 2023

Our soya 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 soya 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 soya sauce is pressed to order. The wheat used in the fermentation process is an heritage variety, naturally low in gluten. 

Commercially produced soya sauce is often pressed from the husks of soya beans from which the oil has been extracted. Beans are also pressed several times by most soya sauce producers.

Our soya sauce is pressed only once, extracting the purest essence of the soya bean. It is the soya sauce equivalent of extra virgin, cold-pressed olive oil. Fermented naturally using traditional methods, without chemical catalyst or acceleration, Poon’s Premium First Extract Soya Sauce has an exceptional depth of flavour, versatile enough for both cooking and dipping.

Water, soybean (non-GMO), wheat, salt, yeast extract. Allergens in bold.

Produced in a kitchen that handles eggs, fish, gluten, milk, molluscs, soya and sulphites.

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Meet the Maker
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.

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

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.

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