With over a hundred items on its shelves, Mr. Ng supplemented the store's income by brewing sweetened vinegar and soy sauce using the freshest and finest ingredients. Thanks to the culinary expertise of Mr. Ng's father and the skills of Brewing Masters brought in from China, Pat Chun's sweetened vinegar and soy sauce soon gained a reputation for superior quality and outstanding taste.

With the onset of World War II and its hardships, the young company survived by conducting a barter trade in food and other necessities. When the war ended Mr. Ng anticipated the economic boom in post-war Hong Kong, fuelled by the massive influx of migrants from China. He expanded Pat Chun's operations by converting a bombed-out warehouse in Mongkok into a factory for the manufacture of sweetened vinegar, soy sauce, pickled ginger and bean sauce.

In another landmark development, Pat Chun became the first grocery store to provide delivery services to customers using a converted Austin. The company also harnessed new forms of marketing and promotions by advertising on billboards, in cinemas and at festival processions. Pat Chun also recognized the lucrative overseas Chinese market and began exporting its sauces to the Chinese Diaspora in the United States.

Burgeoning business in the late 1950s meant that the Mongkok factory had to be relocated to the larger Kwai Chung site in the New Territories. In 1965 the factory was moved to its current site in Sai Kung. In 1995, Pat Chun opened its first overseas factory in Dongguan, China.

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