Visit Koon Chung Sauce Factory

Soy Sauce is one of the most distinctive flavors here in Hong Kong. It's so ubiquitous it's often forgotten that it's even there. We know, of course, that it's everywhere. We don't see how it's made and learn about this amazing versatile Hong Kong Sacred Spaces Society that has secured an English tour of the Koon Chun Sauce Factory, a Soy Sauce-making company originally established in Kowloon City in 1928.

From the company's media:
We will embark on a journey of Hong Kong-based, 96-year-old, family-run Koon Chun Sauce Factory - where its soy sauce and condiments are maneuvered between cultures to far corners of the world, from Canada to Mauritius, Australia to Norway. Local soy sauce brewing process and global footprints of Hong Kong's culinary influence will be examined through different short stories, including soy sauce's regional differences, recent COVID challenges, and future development of the Northwest New Territories region.

Koon Chun has also passed on some rules and regulations:

Regulations:

• Tours are available in the morning or afternoon on Saturdays. Reservations are on a first-come-first-serve basis. (Optimal 15-30 guests per tour. )
• Koon Chun Sauce Factory is not responsible for any guest's allergies or medical conditions.
• All guests must follow factory staff advice at all times.
• Children under 12 years old must be accompanied by a legal guardian(s) at all times.
• The tour is tailored for university-level students and adults. Young children (below age 10) might find the tour less interesting.
• Part of the walking tour is in outdoor areas. Please check the weather before the tour and bring suitable clothing/umbrellas as necessary.
• All guests must NOT touch any machinery, products, or properties unless advised to do so.
• All guests must maintain good hygiene and manners during the visit.
• Guests with gluten intolerance, flu, fever, soybean-related allergies, contagious diseases, or symptoms of COVID-19 should NOT enter the factory.
• Smoking is prohibited.
• The tour will be conducted in English or Cantonese.
• For food safety reasons, pets are not allowed.
• Toilet space in the factory is limited. We strongly advise guests to use the toilets before arrival.
• Koon Chun reserves the right to evict any visitor(s) who violates our visitor regulations.

Interesting Note:
The factory has suggested that the tasters bring either 齋腸粉 (plain rice noodle roll) or 燒賣 (siu mai) to accompany the sauces during the sampling session. They can both be purchased frozen and warmed up at the factory. This is a suggestion ONLY and is based on your taste. You'll be tasting different sauces so you might want something to nibble on while you taste. I've seen examples on HKTV Mall and most people can purchase them at your local supermarket and 7-Eleven.

Itinerary:
Each tour lasts for about 2 to 2.5 hours and consists of the following:

• A detailed presentation on soy sauce making and historical development in Hong Kong and East Asia (indoor) (60 - 75 mins)
• Walking tour of the factory (outdoor) (30 mins)
• Q&A and sauce sampling (indoor) (15 mins)

We'll meet at Exit G2 taking the 76K bus to Fung Kat Yeung - 逢吉鄉 Village Stop. Please note that the group will be leaving "on time" for this trip given the difficulties of catching weekend buses in the New Territories.