Eddy Rush Fatboys Studio & Co.

Chinese New Year is approaching, reunion and the reunion dinner are much anticipated. As one of the popular local brands, Hung Chun, worked with Pullman KLCC executive chef, Fong Teik Fei, to discover the secret behind Hung Chun’s sauces. To bring Hung Chun products to the eyes of the public, today Hung Chun has teamed up with Pullman KLCC’s RED Restaurant chief chef Fong Teik Fei, using Hung Chun’s products to prepare Chinese New Year delicacies. “My mum is a big fan of Popo Soy Sauce, so I am very familiar with the brand. The brand’s products are not only good for household cooking, but also suitable for use in restaurants.”  Fong highly recommended Popo Black Vinegar, “The taste has multiple layers and yet it is not so aggressive, consumers can even drink it without diluting it. ” “If you want to add colour to the dish but don’t want it to become too dark, then you can use Popo Soy Sauce to enhance the taste and colour. Popo Oyster Sauce is very rich, just need to use a few drops to

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