About Us

HISTORY OF KONG CHEONG FOOD INDUSTRIES

Kong Cheong Food Industries was formerly known as Chop Kong Cheong, which name was changed in 1997 to the existing name. It was founded by Mr. Chan Seng in 1944 with a vision to produce high-quality soy sauce for every household. The family business has been running for 71 years and it keeps expanding from one generation to another. Mr. Chan Eng Kong, the owner of Kong Cheong Food Industries, currently plans to promote the soy sauce to other Asian countries.

nothing is comparable to the soy sauce with a natural taste of beans

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The Making Process of the Beanssss.....

process1

Soy beans are carefully selected

and steamed under high temperature.

process2

Steamed soy beans will be mixed with flour and

put in Koji room to ferment for about 4 days.

process5

All the procedures are strictly supervised

under the provision of Food Act 1985.

process4

The raw soy sauce is drained, filtered, mixed with

other permitted ingredients, and pasteurized.

process3

The fermented soy beans are soaked with brine

and left to ferment in the sun for at least 4 months.

Our Products

Malaysia is located at the equator, which ensures sufficient sunlight and optimal temperature for the fermentation of soy beans. Soy sauce produced by Kong Cheong Food Industries is fermented under the sun for 4-6 months, which is more than the standard timeframe of 3 months. As a result, the products have a richer and mellower flavor than the ordinary soy sauce. In addition, Kong Cheong Food Industries used non-Genetically Modified Organism (non-GMO) soy beans as the primary ingredients. Therefore, this enables the soy beans to retain its natural flavor in the product.

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