How do you identify a good sauce? What is the umami taste? Just like wine or tea, sauce is to be appreciated! Just like wine or tea, sauce is to be appreciated! You’ll learn about the history of Nanyang Sauce and the process of making sauce traditionally. The benefit of naturally fermented sauce and the difference compare with sauce that is produced in 1 or 2 days. After that, you will get to taste the different types of sauces and learn how these sauces can be used for cooking.
Ken is a 3rd generation artisan soy sauce brewer in Singapore. Founded in 1959 by his grandfather, Mr Tan Tiong How in Singapore, Nanyang Sauce is the oldest and largest traditional soy sauce brewer in Singapore. Singapore, being a gastronomic haven, has been a melting pot of culinary cuisines since 1819 and soy sauce has been an inseparable key ingredient of our food for our people. From the tender age of 7 years old, Ken has spent his childhood growing up in Nanyang Sauce Brewery, tinkering with various tastes and flavours of soy sauce Come experience a once-in-a-lifetime workshop where you get to learn a vanishing craft uniquely made in Singapore - how traditional soy sauce is brewed using non-gmo soy beans over 9 months!
Different types of sauces manufactured by Nanyang Sauce
Nanyang Sauce Boutique is designed as a hipster provision shop where tradition meets innovation. Be transported back to the past as you experience sauces brewed using the same traditional way 300 years ago.
10月16日 水曜日 10:00～11:00
Sauce Appreciation Workshop