CNA Feature on Singapore Hour

https://www.youtube.com/watch?v=B8oAYVy46G0

While most soy sauce manufacturers rely on modern technology to maximise output, one Singaporean family still brews every batch the traditional way: by hand, under the sun and over nine patient months. Third-generation owner Ken Koh shares how Nanyang Sauce preserves its heritage while innovating for the future, and how their soybeans might even hold the key to a new frontier in cancer treatment.

Discover our wellness adventures from Nanyang Sauce to Live Again!