As Hung Chun Sdn. Bhd. celebrates its 78th anniversary, the company proudly unveiled the new packaging for its beloved POPO product line today at Atlantis Seafood Restaurant and Bar in Kuala Lumpur. In conjunction with this launch, Hung Chun also announced an exciting collaboration with 7 renowned restaurants to present the POPO Limited-Time Promotional Menu throughout November.
Founded in 1946, Hung Chun has grown from a small, family-run business into one of Malaysia’s most reputable soy sauce manufacturers. Quality has always been at the heart of Hung Chun’s operations. As pioneers of pasteurization in the condiment industry, their products meet strict hygiene standards, undergoing extensive laboratory testing before entering the market.
Crafted using only the finest ingredients, Hung Chun’s sauces ensure both freshness and unmatched flavor. Alongside skilled soy sauce artisans, the company employs cutting-edge technology to maintain its high standards. Their range of sauces includes oyster sauce, bean paste, chili sauce, tomato sauce, and plum sauce, with the most iconic product being the highly popular POPO Superior Light Soy Sauce.
At the launch event, Managing Director Peter Yee highlighted, “In addition to our well-known light soy sauce and dark soy sauce, the POPO series also includes recently introduced products such as Tongsan Black Vinegar, Oyster Flavored Sauce, and Garlic Chili Sauce.”
The POPO Tongsan Black Vinegar is crafted from premium medicinal herbs like angelica, spices, and natural black rice vinegar, offering a unique blend of flavors. It enhances any dish, whether used for cooking, as a sauce, or as a dip. Its properties also promote blood circulation, making it particularly beneficial for new mothers during their postpartum recovery.
The POPO Oyster Flavored Sauce is made from high-quality oyster extracts and contains no artificial coloring. A dash of this sauce elevates the taste of any dish. Meanwhile, the POPO Garlic Chili Sauce, made from a traditional recipe, combines fresh chili, garlic, and shallots to deliver a balanced blend of heat and garlic flavor—perfect as a dipping sauce.
Peter Yee further explained, “To reintroduce the POPO brand to a broader audience, we’ve redesigned our packaging with a vibrant and youthful look and launched family-sized packs to cater to larger households.”
In addition, POPO took the opportunity during this launch event to introduce two newly released products — Premium First Extract Soy Sauce and Shantou Plum Sauce. The POPO Premium First Extract Soy Sauce is made from the first round of soy sauce extracted during the brewing process, making it more aromatic and rich in soybean flavor compared to the POPO Superior Light Soy Sauce, with a delightful balance of umami and sweetness. The Shantou Plum Sauce is crafted using the finest plum paste and plum sauce from Chaozhou’s Shantou region, offering a more complex flavor profile than the original plum sauce. It is sweet, tangy, and refreshingly fragrant, with an irresistible aroma.
November Promotional Menus in Collaboration with 7 Top Restaurants in the Klang Valley and Penang
To showcase the versatility of POPO products, Hung Chun Sdn. Bhd. has partnered with 7 prominent restaurants in the Klang Valley and Penang to launch a POPO Limited-Time Promotional Menu throughout November.
The participating restaurants include Foo Hou Dim Sum in Kepong, Aunty Sam Kitchen in Petaling Jaya, Atlantis Seafood Restaurant and Bar in Kuala Lumpur, CO2 Coffee Bar in Bukit Jalil, L Kitchen, Winter Warmers Coffee & Tea House, and the Michelin-selected The Pinn in Penang.
These restaurants have created exclusive dishes using POPO Light Soy Sauce, Superior Light Soy Sauce, Dark Soy Sauce, Tongsan Black Vinegar, Oyster Flavored Sauce, Plum Sauce, and Garlic Chili Sauce for their POPO Limited-Time Promotional Menu. The promotion runs from November 1 to November 30. Diners who order from this special menu will receive complimentary POPO products and have the chance to win exciting prizes, including a 4-day, 3-night round-trip airfare and accommodation for two to Taiwan, a RM1000 cash prize, 5 POPO product hampers worth RM300 each, and 4 weekly RM50 Touch N’Go e-wallet credits.
The Foo Hou Dim Sum chef remarked, “The rich soybean flavor of the POPO Superior Light Soy Sauce makes it more flavorful, so we don’t need to use as much, making it very cost-effective.”
Aunty Sam, the owner of Aunty Sam Kitchen, praised the POPO Garlic Chili Sauce, saying, “It’s not only spicy enough but also has a strong garlic flavor. It’s perfect as a dip for fried items.”
Chef Lok Soon Chew of Atlantis Seafood Restaurant & Bar shared that he grew up with POPO products, and their soy sauce has a familiar taste he’s known for years. “It’s the best soy sauce to bring out the freshness of prawns when making our signature Soy Sauce Prawns.”
At the launch, Chef Lok prepared several dishes using POPO sauces, including POPO Premium Soy Sauce Baked With Fresh Tiger Prawns, Crispy Chicken Wings Serve With POPO Plum Sauce, Stir Fried Mixed Vegetables With POPO Premium Oyster Sauce, and Glutinous Rice Chicken Cube Serve With POPO Chilli Sauce.
Additionally, Kisson Chin, founder and head bartender of CO2 Coffee Bar, delighted guests by introducing the POPO Limited-Time Promotional Menu at the event. He crafted two special coffee drinks and one cocktail using POPO Soy Sauce, Tongsan Black Vinegar, and Plum Sauce, leaving the audience impressed by the innovative flavors.
If you want to experience the creative dishes designed by these restaurants and stand a chance to win incredible prizes, be sure to visit the participating venues and order from the POPO Limited-Time Promotional Menu in November!
For more information on POPO products and the November promotion, visit the restaurants’ social media pages or POPO’s official Facebook page: https://www.facebook.com/profile.php?id=100069402992708&locale=zh_TW