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Nanyang Sauce is featured in Peak Magazine

Walk into the factory of Nanyang Sauce at the weekend and one might be greeted by an increasingly rare sight: a family of four generations working under the same roof. The eldest is director Ken Koh’s grandmother Ng Soh Lian, who’s 94 this year. The youngest are his children, aged one and four.

Started in 1959 by Koh’s grandfather Tan Tiong How, Nanyang Sauce is a soya sauce factory doing things the traditional way: slowly fermenting its product under the Singaporean sun instead of taking the fast route of putting soya beans under acid hydrolysis. Consequently, the time difference is nine months compared to a single day – and, of course, the old way produces a richer, more flavourful product.

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