For subscribers
Less salty, still tasty: How sauce manufacturers are changing their recipes
Sign up now: Get ST's newsletters delivered to your inbox
Mr Allan Choo (left), operations manager of Kwong Cheong Thye, and his brother, Mr Alvin Choo, its business development director.
ST PHOTO: AZMI ATHNI
Follow topic:
SINGAPORE – That brand of store-bought laksa paste or chilli crab sauce you have been using for years seems to taste less salty.
Before you reach for extra salt, know this – your taste buds are not wonky. It is all by design.
