Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)
Not many people know about Yuan’s Soy Sauce, although, granted, they don’t make a song and dance about it. A 125ml bottle of its Royal Soy Sauce, made from beans that are matured for up to four years, sells at nearly $200 at retailers such as Yata and City’super.
The world’s most expensive soy sauce is produced by three full-time staff at a factory deep in Yuen Long, on grounds spanning 120,000 sq ft. Founded by the late biochemist Tsang Heh-kwan, from Guangzhou, the company is now run by one of her long-time assistants, Yip Tin, who helped to build the factory and then joined Tsang’s team in the late 1970s.
Bu hikaye Crave dergisinin September 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Crave dergisinin September 2017 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
Kitchen Ink
Professional cooks love their tattoos. Six Hong Kong chefs reveal their body art and the stories behind the ink.
Seoul Searching
Ryunique’s Tae Hwan Ryu on the art of plating, the scarcity of Korean fine-dining and the importance of sourcing locally.
Kenneth Wong
Third-generation owner, Kowloon Soy Co Ltd (Mee Chun Canning Co Ltd).
Yip Tin
Managing director, Yuan’s Soy Sauce (Fu Kee Food Co.)
In With The Old
Fermenting, pickling, salt-drying - how age-old food preservation techniques are transforming modern cooking.
Lofty Ambitions
Architects Vince Lim and Elaine Lu used their 1,200-square-foot Happy Valley apartment to declare their design intentions, creating a home inspired by New York loft living, but with the rough edges smoothed off.
Here's To A Brew-tiful Christmas
For Christmas gifts that look as great as they are functional, Nespresso has the answer.
The Chocolate Man
The founder of Valrhona’s chocolate school, renowned pastry chef Frédéric Bau is a master of the dark, milk and white arts of cooking with cocoa.
Around The World In Hot Chocolate
Served thick and creamy in Italy, with cheese in Colombia and bananas in Panama – discover how people around the world drink their chocolate, and try four recipes to warm the soul.
Getting Saucy
From shrimp paste in Tai O to chilli sauce in Aberdeen, we meet four sauce-makers responsible for the flavours of Hong Kong.
