Nanyang Sauce

The oldest artisan sauce brewer in Singapore, Nanyang Sauces has been producing soy sauce traditionally through natural fermentation since 1959. The fermentation process is handmade and takes a total of 9 months. Visitors can look forward to special workshops such as the Sauce Appreciation Workshop at S$28 per pax and Sauce Pairing Workshop at S$38 per pax. Trade discount is at 20-30% off.

“My mission is to build on my Grandfather’s legacy and brew the best Soy Sauce in the world, made with love, right here in Singapore!”

- KEN KOH Business Development Director, Nanyang Sauce

3rd generation owner of Nanyang Sauce, Ken Koh is well acquainted with the craft of soya sauce production, having spent childhood days working in the family business. Up till today, the soya sauce is still made traditionally, the same way Ken’s late grandfather, the founder of Nanyang Sauce, did it. Non-genetically modified soya beans are steamed before they are placed into large clay vats with salt water and wheat flour to ferment under the sun for nine months.

Address: 70 South Bridge Road Tel: +65 6289 9288 / +65 9002 2500 (Trade Contact: Ken Koh)
Website: www.nanyangsauce.com
Email: ken@nanyangsauce.com (Trade Contact: Ken Koh)
Opening Hours: Mon–Sun 8am–10pm