As a fifth-generation custodian of Kwong Cheong Thye, Alvin Choo stands at the intersection of heritage and progress. Tasked with safeguarding a brand that has shaped Singapore’s culinary scene for over a century, he is also responsible for ensuring its relevance in an increasingly global, sustainability-driven market. Through investments in automation, carbon accounting, and a new production facility, Choo is modernising traditional fermentation without compromising authenticity, proving that even the most time-honoured processes can move beyond limits with the right balance of respect and innovation.
Kwong Cheong Thye (KCT) has been part of Singapore’s culinary landscape for over a century. As a fifth-generation custodian of the brand, how do you balance honouring the company’s heritage while pushing the brand into its next chapter?
KCT is a heritage brand that continues as a family business and upholds values passed down through generations. What’s more, we continuously strive to innovate, keep pace with trends, and aim to be a professional brand by creating consistent products with high quality.
Soy sauce production is steeped in tradition, yet the industry is evolving rapidly. What are some of the biggest challenges or opportunities you’ve encountered in modernising a heritage process without losing its authenticity?
One of KCT’s key missions is to consistently ferment and brew soya sauce. We achieve this by studying fermentation, controlling every step of our soya sauce-making process.
We recognise the increasing global temperatures and ferment our soya sauce in a controlled environment with a controlled temperature range to maintain consistency. We have also invested in automated manufacturing for efficiency and consistency.
Two years ago, KCT was one of the first food manufacturers to conduct carbon accounting, which has enabled us to reduce our carbon emissions by 30% since then. By reducing emissions and setting sustainability goals, we gain a competitive advantage over our competitors.
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