Pat Chun is a Hong Kong family-owned producer of fermented sauces, vinegars, and traditional food products, founded in 1932. The brand was established by Ng Wai Sum, who continued the culinary tradition inherited from his father, a renowned Cantonese chef. Since its founding, the company has specialized in producing vinegars and sauces using traditional natural fermentation methods, with many of its products still made through extended aging without the use of preservatives or artificial flavor enhancers. Over more than nine decades, Pat Chun has become one of Hong Kong's best-known food brands, particularly recognized for its sweet vinegar, premium soy sauce, and other fermented condiments. Today, its portfolio includes more than one hundred products, ranging from various types of vinegar and soy sauces to cooking sauces, pickled vegetables, seasonings, traditional festive specialties, and mooncakes. Production remains based in Hong Kong, where the company continues to apply natural aging techniques that are deeply rooted in Chinese culinary tradition.