Business · Companies · 3 hrs ago
Singapore sauce maker offers customised vats for up to S$20,000
Nanyang Sauce in Singapore lets customers commission a vat of customised soya sauce at its Jurong factory.
The family business is led by third-generation owner Ken Koh and was founded by his grandfather in 1959.
Customers can set preferences for flavour and ingredients, including the beans, salt and water used.
A vat typically costs S$10,000 to S$15,000, with more elaborate orders reaching S$20,000.
The sauce is made by traditional sun fermentation, which takes nine months, and customers can taste a trial batch and request adjustments before full production.
The maker has a waiting list of more than two years, showing demand for this personalised service.
Singapore sauce maker Nanyang Sauce offers customers customised vats of soya sauce, with prices typically ranging from S$10,000 to S$15,000 and elaborate orders costing up to S$20,000.
The service is run by third-generation owner Ken Koh at the company’s Jurong factory.
Customers can tailor the flavour, ingredients, brewing water, bottles and labels.
The sauce is made using traditional sun fermentation, which takes nine months, and the bespoke service has a waiting list of more than two years.
Each vat typically yields 50 to 70 litres, or about 100 to 140 bottles of 500ml.
- Who
- Nanyang Sauce and its third-generation owner, Ken Koh, offer the service to customers.
- What
- Customers can commission a vat of soya sauce customised to their preferences. Prices typically range from S$10,000 to S$15,000, with elaborate orders costing up to S$20,000.
- When
- The idea arose during the pandemic. The article was published on Nov 10, 2026.
- Where
- Nanyang Sauce’s factory in Jurong, Singapore.
- Why
- A Hong Kong businesswoman offered to pay upfront, helping Koh manage the costs of ingredients and brewing before payment from retailers.
This story does not have two clearly opposing sides.
Nanyang Sauce was founded by Koh’s grandfather.
Customers began asking Koh to make personalised vats of soya sauce.
A Hong Kong businesswoman offered to pay upfront, and Koh agreed to provide the service.
CNA reported that the service had a waiting list of more than two years.
- Typical price
- S$10,000 to S$15,000 per vat
- Maximum price
- Up to S$20,000 for more elaborate orders
- Brewing method
- Traditional sun fermentation takes nine months
- Vat yield
- 50 to 70 litres, or about 100 to 140 bottles of 500ml
- Trial batch
- Customers taste it after about three to six months
- Waiting list
- More than two years
What people are saying
My customers got very creative
That sounds crazy
Ma’am, you really understand me
I cannot tell my [own] daughter, later she would get jealous