discover

Traditional

Soy Sauce

How we make Traditional Soy Sauce by hand

Founded in 1959, Nanyang Sauce is steeped in tradition and has been synonymous with quality gourmet sauces over the years. A family secret recipe passed down through generations, every single drop of Nanyang sauce is naturally hand-brewed from the best Non-GMO soya beans for 9 months to create an Umami goodness with a rich aroma

that is authentically Nanyang. 

Our Earliest Registered Trademark in 1962

Our Nanyang Sauce Story

In 1942, Mr Tan Tiong How came to Singapore from Fujian Province in China in search of a better life. He worked hard as a coolie, 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 soya sauce using his grandmother's recipe. His soya sauce soon become popular among his friends as it reminded them of the taste of home. In 1951, Mr Tan decided to make soya 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.

Mr Tan believes in the importance of keeping the traditional taste that is healthy and delicious. Over 5 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.

We could have used cheaper and faster chemical hydrolysed ways of making soya sauce, but we don’t want to do so as we do not short change our customers. We believe in continuing to make traditional soya sauce for our customers and their loved ones!

Madam Tan Poh Choo (Second Generation)

“I want to build on our family legacy and continue to innovate this traditional industry. Water is a key ingredient and we started a social initiative with farmers to brew

soya sauce using natural soya beans. I hope to make

the happiest sauce in the world.”

Mr Koh Pei Weng (Third Generation)