))
34: Transforming weakness to strength | Ken Koh, director and third-generation successor of Nanyang Sauce
Manage episode 305365060 series 2998388
Content provided by Singapore Noodles. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Singapore Noodles or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Ken Koh: “We had been losing money for years, not because our sauce was not good, but we had no marketing, no awareness. It was a sauce that survived for 60 years purely because of word of mouth and the quality of our products. We don’t have a price advantage – my cost is a lot higher, nine months versus two weeks of soy sauce brewing. I visited 13 soy sauce breweries around Asia and realized that no one makes soy sauce like us anymore. I went to a soy sauce museum which showed how soy sauce was made in the Qing dynasty. I started taking pictures and, after a minute, I stopped and my hair stood up and I was like, ‘Why are we making soy sauce the same way as them in modern day Singapore?’ And that’s when I realized we had something worth preserving. That became our unique selling point (USP), our weakness became our strength.”
Koh, director and third-generation successor of Nanyang sauce, shares about what soy sauce means to him, plus: *Light, dark & sweet sauce* *Soy sauce crystals* *Why some soy sauce producers choose to use defatted soy beans* *Ken’s strategy to revitalize the brand* *Ways of enjoying premium soy sauce*
76 episodes
Share
