OUR STORY

Welcome to Soul of Sichuan. Around here, food isn’t just food. Our sauces are made to bring the fire, the fun, and the flavour of Chengdu straight into your kitchen.

Chef Kun Fu has the experience with Michelin starred Chefs from Cheng Du and Hong Kong for many years, and he has been cooking since he was 17. And he hasn’t stopped since. Born in Chengdu, he grew up with the smoky chilli stalls, the numbing peppercorns, and the kind of bold flavours that just stick with you for life. He was the top of his class in culinary school. And then went on a mission to master every corner of Chinese cuisine.

But Kun wanted more. So he packed up his knives and brought his skills to Melbourne. If you’ve eaten at some of the city’s finest restaurants, chances are you’ve tasted his work. He even thrived in the high-pressure kitchens of Silks at Crown Melbourne, where expectations were sky-high and flavors had to match.

After years of cooking for other people’s menus, Kun decided it was time to bottle up his own. That’s how Soul of Sichuan was born. These sauces are his love letter to Chengdu. Spicy, tingly, bold, and absolutely unapologetic.