First established in 1898 by Mr. Lai Yan Shan, Pun Chun is one of the oldest Chinese condiment manufacturers in Hong Kong. Ever since the Qing Dynasty, with more than 100 years of experience, Pun Chun use the traditional natural brewing technique to produce the finest soy sauce.
In the 1930s, Pun Chun built their first factory in Kowloon City. Since 1961, Pun Chun factory relocated to Yuen Long due to urban renewal and continued to produce ‘Made in Hong Kong’ soy sauce.
There are three key steps in the making of Pun Chun’s soy sauce: 5 Day fermentation with the mixture of soybean, wheat flour and yeast. The natural brewing process under the Sun for at least three months, where the yeast helps to breakdown proteins into amino acids. Finally, the matured soy sauce is filtered and sanitised before packaging.
The container used during the natural brewing process is very important because it affects the protein breakdown process and hence the taste of the end product – Soy Sauce. The traditional earthenware is used in Pun Chun to provide good ventilation and an evenly heat conduction within the vat, so each soybean may undergoes the same fermentation conditions.
Over hundred years of experience and the development of modernised manufactory plant, Pun Chun products meet international food quality standard and accredited with HACCP certification.
Pun Chun products is supply to local market and export to many countries all over the World including hotels, restaurants, food & beverage chain groups, food processing factory, school canteen, supermarkets and shops.