Would you pay S$10,000 for a vat of customised soya sauce? This Singapore maker has a waiting list of over 2 years

Nanyang Sauce in Singapore lets customers commission a vat of soya sauce customised to their taste, ingredients and even brewing water, with personalised bottles and labels. The service turns a traditional pantry staple into a premium, long-term gift or keepsake, while giving the family-run maker upfront payment for a labour-intensive process.

Third-generation owner Ken Koh said prices usually range from S$10,000 to S$15,000, with elaborate orders reaching S$20,000. Each vat yields about 50 to 70 litres, or roughly 100 to 140 half-litre bottles; customers taste a trial batch after three to six months and can request up to three adjustments. Traditional sun fermentation takes nine months, and the bespoke waiting list is about two and a half years.