Poon&
Poon&

Poon's London Chilli Vinegar Dressing

Regular price£7.50
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Awarded 2 stars by the The Guild of Fine Foods in 2023

We created this sauce to accompany our wontons when we launched Wontoneria with Stevie Parle at Joy@Portobello, during the lockdown of January 2021. It is a twist on the Shanghainese “red oil” wonton sauce which I love. I also love vinegar hence the marriage of spicy and sour.

We had so many customers get in touch, asking for more sauce and whether they could buy it separately. Sally who managed the Joy Shop told me that people were pinching pots of the sauce from other orders and renamed it “crack sauce”, because it’s “totally addictive” and she pours it in everything.

Wontons aside, you can use it on steamed tenderstem broccoli or any veg, salads, poached chicken, grilled fish, noodles...

Ingredients
Chilli Oil [Soybean Oil, Chilli (35%), Onion, Black Beans (Soyabeans, Water), Salt, Sichuan Peppercorns, Sugar, Flavour Enhancer(E621)], Vinegar (32%)(Water, Glutinous Rice, Wheat Bran, Salt, Sugar), Light Soya Sauce [Water, Salt, Soybeans, Sugar, Wheat Flour, Preservative (E211), Flavour Enhancer (E631, E627)], Sugar. Allergens in bold.

Allergens
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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