About Nanyang Sauce

Nanyang Sauce, established in 1959, stands as a beacon of tradition and excellence in the realm of gourmet sauces. A closely guarded family secret, the recipe for Nanyang Sauce has been passed down through generations, crafting a legacy that reverberates with quality. The meticulous process begins with the selection of the finest Non-GMO soybeans, which are naturally hand-brewed for a duration of 9 months, resulting in an authentic Umami goodness with a rich aroma that embodies the essence of Nanyang.

Honored with The Stewards of Intangible Cultural Heritage Awards in 2021 by the National Heritage Board (NHB) in Singapore, as well as the Brands for Good Award in 2019 and the Made with Passion Award in 2023 by the Singapore Tourism Board and Enterprise Singapore, Nanyang Sauce stands as a testament to its unwavering commitment to excellence.

The story of Nanyang Sauce is rooted in the journey of Mr. Tan Tiong How, who arrived in Singapore in 1942 from Fujian Province, China. Working hard to provide for his family, he began fermenting soy sauce using his grandmother's recipe to enhance the flavor of his plain porridge. This homemade soy sauce gained popularity among his friends, prompting Mr. Tan to embark on a journey of door-to-door sales from his tricycle in 1951. Years of dedication culminated in the establishment of Nanyang Sauce Factory in 1959, named in gratitude for the new life found in Nanyang, a term referring to the Chinese population in Southeast Asia who migrated from China.

The ethos of Nanyang Sauce revolves around preserving the traditional taste that is both healthy and delicious. Over six decades later, the brand continues to adhere to the time-honored method of natural brewing under the sun for months, employing only the highest quality raw materials. Each bottle of sauce is a labor of love, meticulously hand-brewed and bottled to the strictest standards, a practice uncommon in today's mass-market machine production.

Madam Tan Poh Choo, representing the second generation, emphasizes the brand's commitment to authenticity, stating, "We could have used cheaper and faster chemical hydrolyzed ways of making soy sauce, but we don’t want to do so as we do not short change our customers." Her dedication echoes the sentiment of Mr. Ken Koh, the third generation, who envisions building on the family legacy and preserving the vanishing craft of brewing artisan soy sauce. Nanyang Sauce has taken a step further by initiating a social project with farmers to grow organic soybeans, with the ultimate goal of achieving a farm-to-table process and brewing the best soy sauce in the world.

In a world where shortcuts are prevalent, Nanyang Sauce remains an emblem of tradition, quality, and an unwavering commitment to the art of hand-brewed soy sauce.