A worker transfers soaked beans to a steaming tank for steaming.
ST PHOTO: NG SOR LUAN
Soya beans that have undergone hours of steaming being transferred to baskets for cooling down before they are coated by hand with wheat flour and a fermenting agent.
ST PHOTO: NG SOR LUAN
Soya beans that have undergone hours of steaming being transferred to baskets for cooling down before they are coated by hand with wheat flour and a fermenting agent.
ST PHOTO: NG SOR LUAN
Boss of the soya sauce factory, Simon Woo (left), 52, and a worker coating a mixture of wheat flour and a fermenting agent on millions of pre-steamed and cooled soya beans.
ST PHOTO: NG SOR LUAN
Director of Kwong Woh Hing, Simon Woo (bottom, left), Simon's sister, Hannah Woo (third from left) and their workers placing coated soya beans onto trays.
ST PHOTO: NG SOR LUAN
Beans coated with wheat flour and a fermenting agent in a room for the first stage of fermentation.
ST PHOTO: NG SOR LUAN
After four to seven days of fermenting in an enclosed room, the beans are scraped into baskets to be transferred to the vats and containers waiting in the courtyard.
ST PHOTO: NG SOR LUAN
The soya beans after the first stage of fermentation.
ST PHOTO: NG SOR LUAN
Simon's sister, Hannah Woo (third from left), 65, and workers spread a piece of canvas sheet over the vats when a light drizzle threatens to slow down the process of transferring beans to the vats.
ST PHOTO: NG SOR LUAN
A worker pours fermented beans into the vats for a second round of fermentation that will last one year for light soya sauce, and one-and-a-half year for dark soya sauce.
ST PHOTO: NG SOR LUAN
A worker pours fermented soya beans into a container for the fermentation of soya sauce under the sun.
ST PHOTO: NG SOR LUAN
Brine, made from sea salt, fills up the vats and containers for a second stage of fermentation under the elements.
ST PHOTO: NG SOR LUAN
Hannah Woo (left) passes a worker a hat.
ST PHOTO: NG SOR LUAN
Hannah Woo pressing down on a vat of soya beans to make sure that each bean gets soaked in brine.
ST PHOTO: NG SOR LUAN
Vats, dating from Woo Hoh's era, and containers containing fermenting soya beans, sitting in the courtyard of the Woo's factory in Defu Industrial Park.
ST PHOTO: NG SOR LUAN
Simon tries out sauce recipes in the factory's kitchen.
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Darren Woo, 22, the youngest of Simon's three sons, helping out at the soya sauce factory.
ST PHOTO: NG SOR LUAN
Hannah Woo filters the company's premium range of soya sauce into bottles while a worker adjusts the amount of soya sauce in each bottle with a syringe.
ST PHOTO: NG SOR LUAN
A overview of the courtyard used for soya sauce fermentation at Kwong Woh Hing.
ST PHOTO: NG SOR LUAN
