The shortest highway in the world is probably the highway from your mouth to your throat, and the taste ends there. Coming back to my soy sauce business, I’ve tasted numerous brands and grades of soy sauce and none beats the one I brought in to Singapore. Most of the soy sauces (sold in Singapore), are salty, salty and more salty. Some carries a weird after taste, and some spoils the taste of your
cooked food which makes me condemn the use of soy sauce; And led me to a conclusion that soy sauce is merely brewed with salt and coloring. Till one day, I was on a business trip to Malaysia and ate in a particular restaurant. I saw people coming in to buy bottles of soy sauce and they drove for miles just to purchase it! And I did so too afterward for numerous times! - My parents loved it, my relatives loved it, my in laws loved it, my friends loved it, and my colleagues loved it too! I then decided to take on the premium range and developed TianRanSauce with the manufacturing house. I tweaked the taste of it a little to cater to Singaporean’s taste bud. The light soy sauce is best used for steaming fish, all sorts of marinated meat, and of course dipping! The dark (thick) soy sauce is best used for braised meat (lor-bak), claypot rice, fried kuay-teow, fried carrot cake etc. Endless use of TianRan’s goodness! Try one today!
