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.
“We could have used cheaper and faster chemical hydrolysed ways of making soya sauce, but we don’t want to do so as we do not short change our customers. We believe in continuing to make traditional soya sauce for our customers and their loved ones!”
Mr Tan believes in the importance of keeping the traditional taste that is healthy and delicious. Over 5 decades later, Nanyang Sauce 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 market machine production.
a distinctive tradition
Soya Beans are low in fat and contains no cholesterol. They however have soy protein which contains all essential amino acids. They are an excellent source of fiber and lowers the risk of coronary heart disease. Containing anti-oxidants, soya beans have been scientifically proven to be anti-carcinogenic properties.
Some mass produced soya sauces in the supermarket are not made from naturally fermented soya beans but instead made via chemical hydrolysis. With Nanyang sauce, we welcome you to taste our difference with a distinct, authentic Umami flavor.
After all we still make our sauces today the same way as we did more than 50 years ago. We don’t know how else to do it.
the secret is in the sauce
Founded in 1959, Nanyang Sauce has been used by top restaurant chefs and home chefs alike for generations.
Pleasing to the delicate palate of experts, every bottle of Nanyang Sauce is hand-brewed and bottled to ensure the freshness and standards are met. Each drop of sauce is made from the best 100% non-GMO soya beans naturally brewed under the sun for nine months to create a thick, dark goodness with a rich aroma that is distinctly Nanyang.
What makes a delicious dish?
A good chef, fresh ingredients and a secret sauce!
our Nanyang difference
We are the oldest sauce brewery using 100% artisan way which takes 9 months to brew a bottle of soya sauce. Our sauces can be bought from our sauce boutique or our website.
Our sauce is brewed to a secret family recipe and has the best Umami Taste. We currently enjoy the highest ratings and reviews on Google, Facebook, etc.
We use ONLY 100% natural soya beans consisting of Non-Genetically Modified (Non-GMO) soya beans from Canada.