Reviving Tradition with a Modern Twist

Ken Koh, a third-generation soya sauce maker from Singapore's Nanyang Sauce, is shaking up the culinary scene. He confidently claims to be sitting on a 'vat of youth,' crafting soya sauce the traditional way using exquisite koji mould — an ingredient he believes could even hold potential for anti-aging and cancer-fighting properties.

Though his bold assertions might sound a bit unconventional, Koh backs them up with real action. He’s not just revamping his family’s business; he’s also launched a line of fermented skincare products and a pharmaceutical firm dedicated to exploring the therapeutic benefits of mycobiota fermentation in partnership with National Cancer Centre Singapore.

From Crisis to Creativity

Koh took the reins of Nanyang Sauce during a challenging time. When he joined the faltering family business, it was drowning in debt, largely due to a lack of a succession plan after the death of his grandfather, Tan Tiong How, in 1996. Tan, a pioneer who fled war-torn China in search of a better life, had built the business from scratch, starting with selling his homemade soya sauce from a tricycle.

Despite traditional methods that eschewed mass production, Koh now sees a renaissance for authentic, artisanal food in Singapore. He recalls the struggle during the 1990s and early 2000s when cheap processed foods dominated the market, making it difficult for genuine products to thrive.

Ken’s Journey: From Childhood Dreams to Entrepreneurial Success

Growing up, Koh was immersed in the family business, learning from his grandfather's work ethic and strong values about quality. However, his journey wasn't straightforward. Initially discouraged from joining the business, Koh went on to successfully establish his own corporate training company before finally stepping in to help Nanyang Sauce.

In 2017, he proposed bold ideas to revitalize the company, including raising the price of their premium soya sauce to S$10 — a move met with skepticism from his relatives. Undeterred by their disbelief, he conducted research into the industry and launched a rebranding initiative that truly honored their heritage.

Innovation Meets Tradition

Koh modernized the family business by turning an old shophouse into an interactive space where customers could experience the intricacies of soya sauce production. This created a loyal following among chefs and food enthusiasts alike, ultimately leading to partnerships with premium supermarkets.

With every drop of Nanyang sauce now in demand, Koh's commitment to quality and authenticity has not gone unnoticed, culminating in his mother receiving the prestigious Stewards of Intangible Cultural Heritage award.

A Flourishing Future Ahead

Koh isn't stopping yet. With plans to open a new production facility in Bhutan, he aims to harness the benefits of organic, non-GMO soya beans and pristine water. He envisions these creations as the 'Rolls-Royce of soya sauce,' inspired by the craftsmanship synonymous with luxury brands.

In an emotional nod to his roots, Koh aspires to build Nanyang Sauce with the same dedication and care that goes into creating a Rolls-Royce, rekindling a familial legacy and promising a bright future for the next generation.