When dimsum manufacturer SMH Foods Enterprise approached hotels with its halal version of siew mai - a Cantonese delicacy usually made with pork - chefs were not keen to serve it in their restaurants.
But SMH, which was confident that its chicken version tasted just like the original, found a way to convince the cooks - by offering them samples to try without disclosing the ingredients.
Already a subscriber? Log in
Read the full story and more at $9.90/month
Get exclusive reports and insights with more than 500 subscriber-only articles every month
ST One Digital
$9.90/month
No contract
ST app access on 1 mobile device
Unlock these benefits
All subscriber-only content on ST app and straitstimes.com
Easy access any time via ST app on 1 mobile device
E-paper with 2-week archive so you won't miss out on content that matters to you