Yeo's Soya Sauces are traditional soya sauces made from a recipe dating back over 100 years. Their Soy Sauces are brewed using traditional and natural fermentation process, one that takes months for the soy sauce to mature. No way do they add chemicala to expedite this process.
Saltier and lighter than the Dark Soy Sauce, our Light Soy Sauce is used more as a seasoning sauce, marinades and stir-fries in Chinese dishes such as vegetable, rice, noodles, soup, white meat dishes and non-Chinese dishes such as casseroles and soup.
It is equally useful at the table as a dip for your dim sums, eggs, fish fingers and chicken nuggets.