First Extract Soy Sauce by Poon's 250ml - Premium Soy Sauce

Made from non-GMO soya beans, our soya sauce is pressed to order in Southern Taiwan where the soil and climate provide an excellent environment for soya bean cultivation. Fermented using an ancient varietal of wheat, brewed naturally and pressed just once, Poon’s premium first extract soya sauce is the purest essence of the soya bean.

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. Versatile enough for both cooking and dipping.

Developed by Masterchef Bill Poon, bringing exceptional Chinese pantry essentials to your kitchen.

About the Producer
An evolving family run food business, revived by Amy Poon - daughter of chef patron Bill Poon who founded Poon's in 1970 and in 1980 was the first Chinese chef to be awarded a Michelin star.

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.

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. The great and the good dined there – from Mick Jagger to Barbara Streisand. In 1980 my father was awarded a Michelin Star. 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 and my family’s hearth.