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 Brewery 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 produced soy sauce production.