This Chinese New Year, Hung Chun which is the brand growing up with us since we are kid had collaborated with Pullman KLCC Hotel by introducing Hung Chun’s three new products. Hung Chun’s had come up with 3 awesome product which includes Popo Black Vinegar, Popo Garlic Chilli Sauce and Popo Oyster Sauce.
For those who are not aware, Hung Chun started back off in 1946 where they are started as a humble cottage industry. And they are the first local sauce manufacturer which adopted the modern German Technology in pasteurization process in sauce making and with this it ensures the quality of the product which is the Hung Chun’s priority and pride.
Asides from that; the company is also very careful in selecting their raw materials, as well as looking onto ensuring proper well-trained staff and the usage of the advance technology system so that the products not only at the highest quality but also brings you with the most hygienic and safe consumption and best tasting. And now, Hung Chun had expended their wings and exports to places like Singapore, Thailand and Brunei.
The event kickstart with the welcome speech from Hung Chun Sdn Bhd Director – Peter Yee.
We started off with the toast of prosperity which is the Yee Sang which comes together with the chunky bites of salmon in it. After the toast of prosperity, we enjoyed the selection of food which is prepared using the Popo Sauce. We started with the appetizers where the dish is prepared using the Popo Soya Sauce, Chili Sauce, Vinegar, Oyster Sauce and Dark Soy Sauce. The delicious temptations are the Crispy Chicken and Prawns Money Bag, Squid with Chilli and Garlic Crisps, and Stir-Fried Pacific Clams with Dried Chillies.
As for the Marinated Jelly Fish with Fungus and Aged Vinegar, the dish is actually combined the use of both Hung Chun Popo Soya and Chili Sauces alongside with the Vineger in it which brings you with the more sweet and sourish blend in it.
Moving next, we enjoyed the hearty bowl of soup which is the Doubled Boiled Chicken Broth with the South American Fish Maw, “Hong Kong” Ginseng, Boneless Chicken as well as Prickly Sea Cucumber and Chinese Tea Mushroom in it.
Next is the Braised Goose Web with Dried Oyster, Mushroom and Green vegetables. Incorporated with the Hung Chun Oyster Sauce and Popo Soya Sauce, one can enjoy the fall-off the bone goose web together with the pulpy and juicy mushroom sides with it. They are using the Popo Oyster sauce which enhanced the overall taste of both the goose web and the mushroom in it.
Next, we had the Baked Five Spice Chicken Roulade with the Szechuan cucumber; Green Vegetables, and Shimeji Mushroom. For this, they are using the newly launched Popo Black Vineger and Soya Sauce. With the crispy bites of it, they are indeed delighting and delicious. 
Next is the “Hong Kong” Style Poched Grouper. One can enjoy the delicate, flaky meat with the added of the Hung Chun Popo Soy Sauce and King Soya Sauce with the Chicken Essence in it. The fish comes pretty good and delicious and every mouthful is so nice that I could not resist.
Steamed Stuffed Jumbo Fresh King Prawn is cook with the Hung Chun Popo Soya Sauce and it is added with the pickled vegetables and “Bentong” Ginger ontop of the steamed truffled paste egg white.
The final dish before moving to the desserts is the Claypot Waxed Duck Meat Rice. The waxed meat rice is perfectly cook with the Hung Chun Popo Oyster Sauce, Soya Sauce, and Dark Soya Sauce. They are well stir fried and cooked with the scrumptious wax meat and topped with the chicken floss on top.
We ended our meal with the soothing Double Boiled Fuji Apple Aloe Vera Broth with Glutinous Balls. It makes a sweet touch to ends our delectable meal for the day.
And for those who are looking to sample the Hung Chun Popo X Red Cuisine CNY Dinner, you can book your table now with RED @ Pullman with the price of RM 280++ per person.
Now, you can grab the selection of Popo products including the Popo Black Vineger, Popo Garlic Chili Sauce, Popo Oyster Sauce and many from supermarkets, hypermarkets and Shopee