For three generations, the Tam family has been brewing soy sauce through the traditional way in Weng Fatt Food Industries Sdn Bhd. Starting from a family business, Weng Fatt paved its way into the F&B industry by providing high quality products to the market. The word “Weng”, taken from a phrase in the Esoteric Scripture of the Yellow Emperor, represents prosperity. “Fatt” represents the spread of fame and promotion of the business, while at the same time representing to as the process of fermentation of soy sauce. Since 1950s, Weng Fatt has insisted in using the all-natural and traditional way to produce a mellow soy sauce with lustrous colours, thick and rich taste. This traditional brewing process is complicated, which results in higher cost as it cannot be mass-produced. However, the taste of the sauce is unmatched among its machine-produced peers. To produce high quality soy sauce, Weng Fatt only uses non-GMO soybeans, and uses a higher proportion of soybeans in the brewing process, hence the fragrant soy aroma present in both taste and smell.
荣发酱油食品业有限公司是由谭家三代，经历了60年的传统酿制酱油。从当初的家庭经营模式转型，开拓了餐饮业的销售渠道，为餐饮业提供高素质酱料的好搭档。“荣” 代表着繁茂，“春三月，此为发陈，天地俱生，万物以荣。” 取自于《素问 · 四气调神大论》 ；而 “发” 则代表了传扬名声，发扬家业，同时也喻为酿制酱油的发酵过程。 由50年代初至今仍坚持采用一百八十天的自然通风，光线充足的环境下晒制的纯天然传统酿造技术以制造色泽鲜明，酱香醇厚，浓稠且味道层次丰富的酱油。这种传统酿造过程繁复，无法大量生产以致成本较高，不过味道却是工业生产无法比拟的。为了产出高素质的酱油，荣发严选非转基因黄豆，同时采用的黄豆比例较高，让酱油无论是味觉还是嗅觉上都能尝到浓浓的天然豆香。