Even with the ongoing Covid-19 pandemic, these Singaporean food Eproducers keep the flag flying for their family’s food businesses. Nanyang Sauce’s owner Ken Koh continues to safeguard his grandfather’s traditional approach to hand-brewing soya sauce. For siblings Annie and Raymond Tan, it’s a balancing act to preserve heritage while injecting a new lease of life to their company, Tan Seng Kee Foods.
Nanyang Sauce
Tan Tiong How, Ken’s maternal grandfather, arrived in Singapore in the 1940s in search of a better life. Tan came from a line of soya sauce makers in China’s Fujian province, but when he arrived, he had to take on odd jobs as a coolie. To flavour his porridge, he made his own soya sauce and gave
