Poon’s London: The Chinese Pantry Staples Changing the Way Britain Cooks at Home

In recent years, home cooking in Britain has taken a more curious, flavour-led turn. More people are exploring global cuisines, looking for ingredients that bring depth, balance and something a little different to everyday meals.

Poon’s London does exactly that.

Developed by the renowned Poon family, whose restaurants helped shape Chinese dining in Britain for decades, this range of Chinese pantry staples is rooted in tradition but designed for modern kitchens. The result is a collection of authentic Chinese sauces and cooking ingredients that make it easier than ever to cook Chinese food at home.

Shop the Poon’s London Range

From chilli oils to soy sauces and XO-style condiments, these are ingredients that bring restaurant-level flavour into everyday cooking.

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Why Poon’s London Is Worth Knowing About

Chinese food in the UK is often reduced to a handful of takeaway dishes, but in reality, it’s one of the most diverse and flavour-driven cuisines in the world.

Poon’s London helps bridge that gap by offering accessible, high-quality Chinese cooking ingredients that transform simple meals:

• A drizzle of chilli oil over noodles or eggs
• A splash of soy sauce to deepen a stir-fry
• A spoonful of WO sauce stirred through rice

At the heart of these ingredients is umami, that deep, savoury flavour that gives Chinese food its richness and complexity.

The Story Behind the Poon Family

Poon’s is more than a brand; it’s part of Britain’s culinary story.

For decades, the Poon family helped define how Chinese food was experienced across the UK. Through Poon’s London, they’ve brought that knowledge into a modern format, creating a range that feels both authentic and approachable.

Their philosophy is simple:

Chinese cooking should be accessible, expressive and rooted in care, not complicated or intimidating.

Learn more about Poon's through their website here.

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The Essential Poon’s London Ingredients to Try

Extraordinary Chilli Oil: Award-winning chilli oil with salted black beans, offering smoky depth and balanced heat. Perfect for dumplings, noodles, roasted vegetables or even fried eggs.

Chilli Vinegar Dressing: A bold, tangy dressing inspired by classic Chinese dumpling sauces. Ideal for noodle salads, dipping sauces and grilled vegetables.

Premium First Extract Soy Sauce: Naturally fermented and first pressed for a cleaner, deeper flavour. Use for marinades, finishing dishes or dipping.

WO Sauce (XO-Style Sauce): A rich, savoury sauce with salted shrimp and wind-dried bacon. A spoonful adds instant depth to rice, noodles or even pasta.

Expanding Your Chinese Pantry at Home

Beyond the core sauces, Poon’s London also includes traditional ingredients that help build deeper flavour:

• Soy Bean Doubanjiang: a fermented chilli bean paste for stir-fries and braised dishes
• Fermented Soy Bean Paste: a savoury yellow bean paste for sauces and slow cooking

If you’re looking to build a more complete pantry, explore our range of Chinese and Asian cooking ingredients or browse premium cooking sauces and condiments. These are the ingredients that quietly transform good cooking into something far more memorable.

Recipe Inspiration: Simple Ways to Start Cooking with Poon’s

Pasta all’Amatriciana with WO Sauce

A comforting Italian classic, gently reworked with a Chinese influence. The addition of Poon’s WO Sauce brings a deeper savoury note, rich, complex and full of umami, that sits beautifully alongside tomatoes, chilli and pancetta.

Serves: 4

Ingredients

• 1 tbsp olive oil
• 200g pancetta or guanciale, cut into small cubes
• 1 red onion, finely sliced
• ½–1 tsp dried chilli flakes (to taste)
• 1½ tbsp Poon’s WO Sauce, plus extra to finish
• 700g passata or good-quality chopped tomatoes
• 400g spaghetti or bucatini
• 40g grated pecorino or Parmesan, plus extra to serve
• Sea salt and freshly ground black pepper

Method

1. Start by building flavour slowly. Heat the olive oil in a wide pan over a medium heat, then add the pancetta. Let it cook gently until it turns golden and begins to release its fat, this should take around 6 - 8 minutes.
2. Add the sliced onion and continue cooking, stirring occasionally, until softened and lightly caramelised at the edges. This step is key for developing sweetness and balance in the sauce. Stir in the chilli flakes and cook briefly to release their aroma.
3. Now introduce the Poon’s WO Sauce. Stir it through the mixture and allow it to cook for a minute or two until everything looks glossy and slightly reduced, this is where the umami really starts to build.
4. Pour in the tomatoes, season lightly, and leave the sauce to simmer for 15–20 minutes until thickened and rich.
5. Meanwhile, cook the pasta in well-salted boiling water until al dente. Before draining, reserve a cup of the cooking water.
6. Add the drained pasta directly to the sauce, along with the grated cheese and a splash of the reserved pasta water. Toss everything together until the sauce clings to the pasta in a silky, loose coating.
7. Finish with extra pecorino, a final drizzle of WO sauce if you like, and plenty of black pepper.

Baked Beans with Soy Sauce and Tomatoes

A more considered take on a British staple. By adding Poon’s Premium First Extract Soy Sauce, the sauce becomes deeper, richer and far more rounded, without losing the comforting familiarity of baked beans.

Serves: 4

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 3 tbsp dark brown sugar
• 1–2 tbsp red wine vinegar
• 4 tbsp Poon’s Premium First Extract Soy Sauce
• 2 tsp sweet paprika
• 1 x 400g tin chopped tomatoes
• 2 x 400g tins cannellini beans, drained and rinsed
• 2 tsp Worcestershire sauce (optional)
• Salt and pepper
• Toast and fried eggs, to serve

Method

1. Heat the olive oil in a large pan over a medium heat. Add the onion with a pinch of salt and cook gently until softened and slightly golden, around 6 - 8 minutes. Add the garlic and cook for another minute.
2. Stir in the sugar, vinegar, soy sauce and paprika. Let this cook briefly until slightly reduced and fragrant, this stage creates the base of the sauce, balancing sweetness, acidity and savoury depth.
3. Add the chopped tomatoes, beans, Worcestershire sauce (if using), and a splash of water. Season lightly and leave to simmer for around 20 minutes, stirring occasionally, until thickened.
4. Taste and adjust; you may want a little more vinegar for sharpness or soy sauce for depth.
5. Serve generously over toast with fried eggs for a simple but deeply satisfying meal.

Leftover Chicken & Chilli Vinegar Noodle Salad

A bright, fresh and highly adaptable dish that’s perfect for using up leftovers. The Chilli Vinegar Dressing brings everything together with a sharp, gently spiced kick.

Serves: 4

Ingredients

• For the crispy shallots:
• 200ml sunflower oil
• 2 shallots, thinly sliced

For the dressing:

• 4 tbsp Poon’s Chilli Vinegar Dressing
• 2 tsp fish sauce
• Juice of 1 lime
• ½ tsp caster sugar
• 1 small garlic clove, finely grated

For the salad:

• 90g glass noodles (or vermicelli)
• ½ small cabbage, finely shredded
• 2 carrots, julienned
• ½ red pepper, sliced
• ½ red onion, thinly sliced
• 1 mild red chilli, sliced
• Fresh coriander and mint, roughly chopped
• Cooked chicken, shredded
• 6 tbsp roasted peanuts, chopped

Method

1. Begin with the crispy shallots. Place the sliced shallots in a pan with the oil and heat gently. As the oil warms, the shallots will slowly start to bubble and crisp. Stir occasionally and cook until golden, then strain and leave to drain on kitchen paper. They will crisp further as they cool.
2. Next, mix the dressing ingredients in a bowl and set aside.
3. Cook the noodles according to packet instructions, then rinse under cold water until completely cool and separated.
4. In a large bowl, combine the noodles with the vegetables, herbs and chicken. Pour over the dressing and toss thoroughly, using your hands if needed to ensure everything is evenly coated.
5. Transfer to a serving dish and finish with the crispy shallots and chopped peanuts.

Ready to try these at home? Explore the full range here: Shop Poon’s London sauces and Chinese pantry staples.

They also make excellent food gifts for home cooks, especially for anyone who enjoys discovering new flavours.

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Cooking Chinese Food at Home Made Simple

If you’ve ever searched for:

• How to cook Chinese food at home
• Best Chinese sauces for home cooking UK
• Authentic Chinese ingredients UK

Poon’s London offers a straightforward starting point. You don’t need specialist equipment or complex techniques. Just a few well-chosen ingredients can completely change how you cook and how your food tastes.

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Bringing It All Together

Chinese food is about more than flavour, it’s about balance, care and expression.

Poon’s London captures that beautifully, offering a range of ingredients that feel both traditional and entirely suited to modern kitchens. Whether you’re refining everyday meals or exploring something new, these are pantry staples that reward curiosity.

FAQs About Poon’s London & Chinese Cooking

What makes first extract soy sauce different?

First extract soy sauce is made from the initial pressing of fermented soybeans, giving it a cleaner, more complex flavour compared to standard soy sauces.

What is XO (WO) sauce used for?

XO-style sauces like Poon’s WO Sauce are used to add instant umami richness to rice, noodles, vegetables and even pasta dishes.

Are Chinese pantry ingredients difficult to use?

Not at all. Ingredients like chilli oil, soy sauce and chilli vinegar are incredibly versatile and can be used in simple, everyday cooking.

What is doubanjiang used for?

Doubanjiang is a fermented chilli bean paste used in stir-fries, braised dishes and sauces to add depth, heat and savoury complexity.

Discover the full collection of Poon’s London Chinese pantry staples, sauces and cooking ingredients now available at Infusions4Chefs. Explore the Poon’s London range and start cooking with confidence.