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 @Nanyang Sauce. 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.

Is there appetite for their new ideas, or will it leave a bad taste in the mouth?

0:00 Introduction
1:24 About Nanyang Sauce in Singapore
4:45 Traditional VS mass-produced soy sauce
5:36 Making soy sauce: steaming soy beans
7:07 Making soy sauce: fermentation
8:18 Soy sauce secret recipe: TLC?
11:21 Bespoke soy sauce
12:09 Selling sauce to younger consumers
13:40 Making soy sauce: more fermentation
14:49 Bottling and labelling soy sauce
15:53 Marketing soy sauce: NFTs?

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About On The Red Dot: CNA's weekly programme documents the stories of ordinary Singaporeans and celebrates their resilience, identity and sense of belonging.
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