(CNN) -- Sin Hwa Dee began operations in the 1970s as a cottage industry in the former soya sauce-producing enclave of Kim Chuan Road, in the Paya Lebar area of Singapore.
Mr. and Mrs. Chng Kee started out producing soya and oyster sauces, bean paste and plum paste in the 1970s.
It was founded by the late Mr. Chng Kee, a former soya salesman, who ran the business with his wife, a soya production operator.
Together they sold mainly soya and oyster sauces, bean paste and plum paste in bulk under the Sin Hwa Dee label to the restaurant, hotel and catering industries.
In 1990, the company began producing the preserved fruits and vegetables used to make the traditional Lunar New Year dish of Yu Sheng.
One of Sin Hwa Dee's factories is dedicated exclusively to the production of Yu Sheng products, while another factory produces noodles for the restaurant and catering industries.
Mr. Chng's daughter Jocelyn first decided to introduce the company's products to the foreign market when she attended the SIAL exhibition in Paris in 1992, noting that there was a clear interest in Asian food.
Sin Hwa Dee's first premix, the Laksa Paste, was launched into the food services market under the CHNG Kee's label in 1994, followed by the Kung Bo Sauce, the Black Pepper Sauce and their famous chicken rice mix.
In 1996, the company invested heavily in equipment and technology to produce sauces and premixes in bottles for the retail market under the CHNG Kee's label.
In 2005, Sin Hwa Dee moved into their own building, CHNG Kee's Foodlink, located in Senoko South Road, north of Singapore, with a production team of over 75 employees producing more than 20 tons of sauces per day.
Today, their clientele includes Singapore Airlines, Pizza Hut, KFC, Burger King, hotels such as the Ritz Carlton, Conrad International Centenniel, Raffles Hotel, Hilton Hotel, Marriott Hotel, and restaurants such as Lei Garden and Crystal Jade.
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