Featuring Nanyang Sauce who is headed by their third generation owner, Ken Koh. You might not know of Nanyang Sauce but you or your elders might have even used their sauce. Once known as the Swan brand for featuring a swan as their logo, Nanyang Sauce has came a long way by diversifying their products whilst retaining the traditional method of using earthern Dragon Vats for their curing process.
Next up is Kwong Woh Hing, situated in Defu. It is being headed by second generation owner, Simon and his Son, Dickson. They have also stayed ahead of the race by diversifying their products. One significant product is in their homemade vinegar and condiments like sambal and plum sauce, in which also require a certain extent of fermentation.
