We always try to big up local gems whenever we can, especially those with a long history. Century-old sauce-maker Koon Chun Sauce Factory fits the bill, founded in 1928 on the main street of Kowloon City and now located in Yuen Long.
Today, the Chinese seasoning sauce brand has teamed up with executive Chinese chef Jacky Chung Chi-Keung of Cantonese restaurant YUE at the Sheraton Tung Chung hotel to curate a limited-time set menu (HKD680 pp) showcasing Koon Chun’s exceptional sauces, including premium soy sauce, bean-based sauces, vinegar, and oyster sauce.
The menu – Timeless Taste of Old Hong Kong – also features high-quality local produce, such as honey, organic vegetables, and seafood, in classic Cantonese recipes.
Dish highlights include the barbecued honey-glazed Ibérico pork, made with Koon Chun’s signature hoisin sauce, ground bean sauce, and chee hou (fermented soybean) sauce, pan-seared leopard coral grouper featuring premium first-extract soy sauce, and steamed chicken skin with shrimp paste, which is served with a red vinegar dipping sauce.
Although no Koon Chun sauce is involved in its preparation, the dessert of salted lemon sorbet with marinated strawberry and jelly sounds especially enticing.
This special menu is up for ordering at YUE until Oct. 31. As a bonus, diners who book this tasting menu can register to take part in the Koon Chun Sauce Factory tour on Nov. 2 or 23.
YUE, 2/F, Sheraton Hong Kong Tung Chung Hotel, 9 Yi Tung Road, Tung Chung, Lantau Island, 2535 0028, book here
