Poon's London Extraordinary Chilli Oil

Regular price£6.50
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Awarded 2 stars by the The Guild of Fine Foods in 2023

An aromatic chilli oil infused with the intense flavours of salted black beans.

My father has been making batches of this for his friends for the longest time. They collect jam jars and send them to him to be filled. I served it to Helen Goh at a steam-boat dinner I hosted and she almost licked the jar, asking if she could buy some. That's when I decided to bottle it. It's unusual in that it uses salted black beans which gives the oil a real depth and intensity beyond just heat.

Use as you would any chilli oil. Simply stirred through some thick wheat noodles, wet still from the noodle water, it's the Chinese version of spaghetti aglio e olio.


Rapeseed Oil (64%), Water, Salted Black Beans (Contain Soy), Ginger, Garlic, Light Soya Sauce (Water, Soybeans, Salt, Wheat Flour, Preservative (E202)), Sugar, Crushed Chilli (1%), Salt, Birdseye Chilli (0.8%). Allergens in bold.

Produced in a kitchen that handles eggs, fish, g
luten, 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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