CNA Insider Feature On the Red Dot
- Jun 28, 2022
- 1 min read
Handmade soy sauce takes at least nine months to brew, compared to mass produced condiments, which takes days. How will one of Singapore’s only sauce breweries keep their traditional methods alive?
That is what host Elizabeth Boon wants to find out, during her week-long stint at @NanyangSauce. Founded in 1959, this family-run sauce brewery still uses the same recipes and laborious methods passed down through the generations.
With a third-generation owner in charge, Nanyang Sauce is finding new ways to do old things, turning an eye towards attracting younger customers. The company has dipped into new technology, using non-fungible tokens to give chefs a taste of bespoke sauce making.
Discover our journey from Nanyang Sauce and how we live again!
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