Kowloon Soy Company is one of Hong Kong's oldest soy sauce manufacturers and the city's last remaining producer to continue making premium soy sauce using traditional sun fermentation in large ceramic jars. Founded in 1917 under the name Mee Chun, the company adopted the name Kowloon Soy Company during the Japanese occupation of Hong Kong and has retained it ever since. Its production is based on naturally fermenting non-GM soybeans in salt brine for several months, allowing the sauce to develop a deep, complex umami flavor without the use of rapid industrial processing methods. In addition to light and dark soy sauces, the company produces oyster sauce, hoisin sauce, fermented soybean products, vinegar and traditional Chinese condiments. Remaining committed to small-batch craftsmanship despite competition from large industrial brands, Kowloon Soy Company is widely regarded as a guardian of Hong Kong's culinary heritage. Its products are valued by both professional chefs and home cooks for their authentic flavor, traditional production methods and consistently high quality, making the company an enduring symbol of artisanal soy sauce production in Hong Kong.