Despite the fact that many of their competitors have decided to move operations to cheaper sites across the Causeway and beyond, Nanyang Sauce maker has decided to stay true to their roots with a local fermentation facility. Ken Koh, Director, Nanyang Sauce shares with us on his company's decision on staying put in Singapore and why Nanyang Sauce has diversified their food products list over the years. 

<p>Despite the fact that many of their competitors have decided to move operations to cheaper sites across the Causeway and beyond, Nanyang Sauce maker has decided to stay true to their roots with a local fermentation facility. <strong>Ken Koh, Director, Nanyang Sauce&nbsp;</strong>shares with us on his company's decision on staying put in Singapore and why Nanyang Sauce has diversified their food products list over the years.&nbsp;</p>

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