Discover the Heart of Jeung San 

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Jeung San (醬神) — [jeung³ san⁴] - “The Master of Sauce” in Cantonese — is more than just a name. It is a celebration of Hong Kong’s food culture, family traditions, and the flavours that bring people together.

Founded in London by Chef Andy Poon, Jeung San was inspired by a lifetime of cooking, memories of home, and the belief that a great sauce can transform even the simplest dish.

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With over 20 years of experience in Michelin-starred restaurants and five-star hotels across Hong Kong and London, Chef Andy developed his craft in some of the world’s most demanding professional kitchens. But long before the fine dining restaurants and luxury hotels, his journey began at home - cooking alongside his mother in their family kitchen.

Growing up in Hong Kong, food was always at the heart of family life. Andy’s earliest memories are filled with the aroma of garlic, soy, ginger, and chilli, alongside the warmth and energy of shared meals. From his mother, he learned not only recipes, but also patience, balance, and respect for ingredients.

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Most importantly, he learned the importance of sauces. In Cantonese cuisine, sauce is never simply a condiment - it is the soul of a dish. Whether balancing the richness of chilli oil, the brightness of vinegar, or the depth of slow-cooked aromatics, every detail matters.

As Andy built his culinary career, those flavours stayed with him. After moving to London, he realised how deeply he missed the comforting tastes of Hong Kong, and how many others were searching for that same connection to home through food.

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Jeung San was created to share those flavours and stories with a wider audience. Every product is handmade in small batches using carefully selected ingredients, combining traditional Hong Kong influences with a modern approach to everyday dining. From bold Sichuan chilli oil to savoury ginger sauces and handcrafted snacks, each product reflects both heritage and creativity.

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At Jeung San, food is more than something to eat. It is memory, culture, and connection. Through every jar and every flavour, we hope to share a small part of Hong Kong with you.

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醬神 Jeung San（粵語拼音：[jeung³ san⁴]）- 不只是一個品牌名字，更是一份關於香港味道、人情味，以及飲食文化的延續。

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品牌由 Chef Andy Poon 於倫敦創立，靈感來自他多年來對烹飪的熱愛、對香港味道的思念，以及對「一款好醬料能夠令一道菜變得更有靈魂」的堅持。Andy 曾於香港及倫敦的米芝蓮餐廳及五星級酒店工作超過二十年，在高要求的專業廚房中磨練廚藝。不過，比起高級餐廳，更深刻的回憶，其實是他小時候在家中廚房跟隨母親學習煮食的時光。

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對很多香港人而言，食物從來不只是填飽肚子。一家人圍坐吃飯的畫面、廚房裡飄來的薑蒜與豉油香氣、熱騰騰剛剛上桌的家常菜，全部都是屬於「家」的味道。Andy 從母親身上學懂的，不只是食譜，更是對食材的尊重、對味道平衡的追求，以及用心做好每一道菜的態度。而最重要的，是醬料。

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在廣東菜及香港家庭料理中，醬料從來不只是配角，而是一道菜的靈魂。無論是辣椒油的香辣層次、醋帶出的清爽感，還是慢火熬製而成的濃厚香氣，每一個細節都十分重要。

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後來 Andy 到倫敦發展廚藝事業，但始終最想念的，仍然是那些熟悉而溫暖的香港味道。他亦發現，很多身在海外的香港人，同樣會透過食物去懷念「家」的感覺。於是，醬神誕生了。

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我們希望透過每一樽醬料、每一份味道，將香港的飲食文化與回憶分享給更多人。醬神所有產品均堅持以小批量手工製作，選用新鮮食材，同時保留香港傳統風味，再融入適合現代生活的飲食方式。無論是香辣惹味的四川辣椒油、鹹香濃郁的薑蓉醬，還是特色手工小食，每一款產品都承載著香港味道與我們的故事。

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對醬神而言，食物從來不只是食物。它是回憶，是文化，也是人與人之間最真摯的連結。希望透過每一份味道，與你分享屬於香港的一份溫度。