How we hand-brew Traditional Soy Sauce

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)

Mentions by Client

For vegetable dishes, the sweet-and-sour eggplant was a winner. When braised, the unassuming vegetable becomes a sponge that soaks in the rich, sticky sauce made from housemade hot bean paste, honey, vinegar, and Nanyang soya sauce. That soya sauce, brewed by a Singaporean company that has been making an additive-free version of the Asian staple since 1959, adds dimension to the one-note profile we’ve come to expect from sweet-and-sour foods. Fermented under the sun in clay vats for months, Nanyang soya sauce is suffused with a smokiness that gives the overall eggplant dish a meaty depth. Pretty amazing for something vegetarian.


Since the menu is intended for sharing, order the spicy, tangy Braised Sweet & Sour Eggplant or Braised White Cabbage ($12) for your obligatory veg; Chef Goh reinvents the latter with conpoy and wolfberries soaked in Shaoxing wine—and we’re delighted to report that Shaoxing wine does indeed save even the most boring of dishes. The Stir-fried Mee Sua ($18) is divine too—light, fragrant and further seasoned with a special secret Nanyang Sauce made locally.