Poon’s have reworked the classic ’80s Hong Kong condiment and created their own — WO Sauce. It’s a subtle reimagining, made with salted shrimp and their own wind-dried bacon — a family recipe they’ve been quietly perfecting since 1970.
Dollop it on eggs, noodles, or rice. Stir it through fried rice or pasta when you want that deep, smoky oomph.
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