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Description

Our unique take on Hong Kong’s classic XO Sauce, Poon’s WO Sauce is a versatile and xiānwèi packed condiment, made with salted shrimp and Poon’s Wind-Dried Bacon.

This rich and flavoursome condiment will lift any dish. Try it on fried eggs, sourdough, pizza and sausage rolls as well as on more conventional dishes like fried rice. Developed by Masterchef Bill Poon, bringing exceptional Chinese pantry essentials to your kitchen.

Ingredients

Rapeseed Oil
Tomato
Onion
Salted Tiny Shrimp (11%) (Shrimp
Brine (Salt
Sugar
Vinegar)
Sugar
Dried Shrimp (4%) (Shrimp
Salt)
Wind Dried Bacon (4%) (Pork
Sugar
Pork Fat
Salt
Dark Soya Sauce (Water
Salt
Soybeans
Wheat Flour
Colour [E150a
E150c]
Flavour Enhancer [E621]
Sugar
Stabiliser [E415])
Rose Liqueur (Sorghum
Rose Flower
Water
Barley
Pea
Sugar)
Spices
Preservative (E250)
Garlic
Chilli Flakes
Taekyung Red Pepper Powder.

Made in: United Kingdom

Currently available
"I'm already a devotee of the soya sauce and WO sauce, and look forward to playing with the vinegar dressing and chilli oil too!"
Fuchsia Dunlop

WO Sauce

Product category Condiments & Sauces
Our unique take on Hong Kong’s classic XO Sauce, Poon’s WO Sauce is a versatile and xiānwèi packed condiment, made with salted shrimp and Poon’s Wind-Dried Bacon. This rich and flavoursome condiment will lift any dish. Try it on fried eggs, sourdough, pizza and sausage rolls... Show more
Our unique take on Hong Kong’s classic XO Sauce, Poon’s WO Sauce is a versatile and xiānwèi packed condiment, made with salted shrimp and Poon’s Wind-Dried Bacon.

This rich and flavoursome condiment will lift any dish. Try it on fried eggs, sourdough, pizza and sausage rolls as well as on more conventional dishes like fried rice. Developed by Masterchef Bill Poon, bringing exceptional Chinese pantry essentials to your kitchen.
£8.00
200g
(exc. VAT)
Minimum quantity is 1 item for this product
Min. quantity 1 item
Allow 3 days for delivery

About Poon's London

London, United Kingdom
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. 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.
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