Producer: Amy Ng

Founded during Japanese occupation in the 1940s, the Kowloon Soy Ltd was originally a branch of Mei Chun, an exporter. Following the ban on exports to Europe and the United States, Kowloon Soy started to produce soy sauces at its plant in Yuen Long for domestic market. At first, its business was good, as people used to season rice with soy sauce during war times. However, with the resumption of manufacturing after the war, most companies began to roll out soy sauce in mass quantity by machinery. The method of production that Kowloon Soy used, which took three months for the soy sauce to develop fully, was uncompetitive. Unexpectedly, the recent arrays of discoveries of counterfeit products on the Mainland plus the growing acceptance of organic food have helped Kowloon Soy's business to flourish again.