CNA Feature on Singapore Hour
May 15
1 min read
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!
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