OUR STORY

Welcome to Soul of Sichuan. Around here, food isn’t just food. It’s excitement in a jar, it’s stories at the table, it’s that “wow, what is this?!” moment when flavour hits you hard. Our sauces are made to bring the fire, the fun, and the flavour of Chengdu straight into your kitchen.

So, who’s behind all this spice?

That’s Chef Kun Fu. He’s been cooking since he was 17, and honestly, 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 chef school (he’ll never brag about it, but we will), and then went on a mission to master every corner of Chinese cuisine.

But Fu 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 Towers, where expectations were sky-high and flavour had to match.

After years of cooking for other people’s menus, Fu 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.

And he’s not doing it alone. His business partner Shin, another food-obsessed powerhouse, is right there with him. Together they’re on a mission to get everyone talking, cooking, and eating with a whole lot more spice.

So go on, grab a jar. Stir it through noodles, throw it over dumplings, or add it to whatever you’ve got bubbling away. No rules, just big flavour and a lot of fun. From our kitchen to yours, welcome to Soul of Sichuan.