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WATCH: The home-grown Nanyang Sauce still brews soy sauce the traditional way by fermenting it naturally under the sun, making them stand out among commercial soy sauce brands. Why third-generation owner Ken Koh insists on this old-school method: https://str.sg/JEZP | The Straits Times
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Did you know that we have our very own 70-year-old soy sauce brand in Singapore? Here's their story: bit.ly/kwong-woh-hing | MICHELIN Guide
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Delighted to attend the opening ceremony of Kwong Cheong Thye’s (KCT) new factory! As the soya sauce and condiments maker marks 133 years of business growth, it is inspiring to see how KCT has embraced new technologies and adopted AI solutions - such as automated guided vehicles, which will increase its production capacity by six times. KCT is a good example of how food manufacturers can harness digitalisation to achieve tangible results. I was also pleased to announce the launch of the refreshe
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