Now, I can just pick up my Nanyang sauce at Jewel in Changi Airport whenever I am passing through. In any case, a trip to Changi is so much more convenient than a trip to Jurong ๐
(Of course, some Nanyang sauce is now also available at NTUC Finest and leading online shops, but the full range is now in Sauce Legend.)
Nanyang Sauce is one of Singapore's last natural soy sauce brewers. You can read more about Nanyang Sauce's tradtional brewery here ๐ click
It is easy to locate Sauce Legend shop in Jewel. If you enter Jewel from Terminal 1, at level 1, turn to your left and Sauce Legend is just a few shops away.
All of Nanyang Sauce's products are here.
Jenny explains the various Nanyang Sauce products and how they are made.
Traditionally, soy bean mixed with sea salt are fermented in these large jars under the tropical sun for months. At Nanyang Sauce's Jurong brewery, they still brew soy sauce this old way.
The soy beans are fermented in these jars for between 6 months to a year. Those salt crystals at the side of the jar are another umami savoury delicacy from the natural fermentation process.
In the old days, soy sauce makers transfer their soy sauce from the large jars to smaller jars and peddled them street to street from tricycle stalls. Today, we just buy them off supermarket shelves or online.
There's a tasting, smelling corner at Sauce Legend. It's a trap because after tasting, smelling any of the sauces, it will be hard to leave Sauce Legend empty handed. Your heart says "buy it", while your mind wonders "how to carry those glass bottles of liquid ah...?" ๐ค
So often at hawker stalls, I wished that I had brought along my own (Nanyang) soy sauce. Maybe, Nanyang Sauce heard our prayers and answered them with this key chain ๐ฌ ๐
Nanyang Sauce also has "Golden Swan" which is an old established brand. It is a more economical range, brewed in the same natural sunning way for 5 months in clay jars and using Asian soy bean.
It is the general purpose soy sauce I use at home as I like its rich, umami savoury flavours (for the same price as those "never seen the sun, modern factory soy sauce").
If you are in Changi Airport, drop by Sauce Legend to learn how traditional soy sauce is made and try some old school soy sauce. You won't go back to "no sunlight" soy sauce once you've seen the light ๐
Written by Tony Boey on 30 May 2022
Jenny did a series of videos on recipes with Nanyang sauces. With the ban on fresh chicken from Malaysia effective from 1 Jun 2022, it is timely to check out this soy sauce chicken recipe which gives flavour even to frozen chicken.
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