Nanyang Sauce First Registered Trademark in Singapore in 1962

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In 1942, Mr Tan Tiong How came to Singapore from Fujian Province in China in search of a better life. He worked hard, saved his wages and sent it back home to provide for his family. To add flavour to his plain porridge he was eating, he started fermenting his own soy sauce using his grandmother's recipe. His soy sauce soon become popular among his friends as it reminded them of the taste of home. In 1951, Mr Tan decided to make soy sauce from home and sell door to door from his tricycle. After years of hard work, in 1959, Mr Tan started his factory and called it Nanyang Sauce Factory in gratitude of the new life he had found in Nanyang. The term Nanyang refers to the Chinese population in Southeast Asia who had migrated from China.

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Mr Tan believes in the importance of keeping the traditional taste that is healthy and delicious.

Over 6 decades later, Nanyang Sauce still uses the traditional method of natural brewing under the sun for months, choosing only the best quality raw materials. Brewed with love, every bottle of sauce is hand brewed and bottled, keeping to only the strictest standards not seen in today’s mass market machine production.

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“We could have used cheaper and faster chemical hydrolysed ways of making soy sauce,

but we don’t want to do so as we do not short change our customers.

We believe in continuing to make traditional soy sauce for our customers and their loved ones!”

Madam Tan Poh Choo (Second Generation)

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“I want to build on our family legacy and preserve our vanishing craft of brewing artisan soy sauce.

Premium good ingredients make a difference and we started a social initiative with farmers to grow organic soy beans so that we can achieve farm to table and one day brew the best soy sauce in the world"

Mr Ken Koh (Third Generation)