Brian Chau (left) and his father, Chau Wing-cheong, of Tai Ma Sauce in Kwun Tong. Pictures: Xiaomei Chen

Secrets of a US$35 soy sauce sun-dried and double fermented in Hong Kong the old-fashioned way

A family-run business for four generations, Tai Ma Sauce still makes its products according to tradition, but has its eye firmly on the future

Topic |   Stories behind top Asian brands

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Brian Chau (left) and his father, Chau Wing-cheong, of Tai Ma Sauce in Kwun Tong. Pictures: Xiaomei Chen
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