Sydney (Australia), Singapore Port (Singapore), Jakarta (Indonesia)
1 - 350
To be negotiated
Can be mixed,fried,dip
Cool and dry place
From a small noodle house in Chinatown back in 1936, founder Chou Yeng Lan's entrepreneurial efforts have flourished into today's Woh Hup with a successful global distribution network of over 25 countries.
Chou arrived in Singapore (then Nanyang) from China in the early 1920s, setting up a noodle shop in New Bridge Road. With thriving business and customers requesting dry noodles to bring home to share, Chou went to Hong Kong, learnt from the masters and built a charcoal kiln to dry noodles on his return. Soon he expanded into a factory at Everton Road to pack his famous dry noodles.
Ahead of his time, Chou endeavoured to create his own seasoning sauces for his specialty dry noodles. He also realised there was a current void in the market as cooks and other local noodle sellers were all using imported sauces from Hong Kong. Hence, he poured efforts into this new enterprise with the help of the food preservation and sauce-making experts he brought in. Important local restaurants soon welcomed the quality sauces he produced, leading to the business's incorporation as Woh Hup Noodle House (Pte) Ltd in 1971 and Chou establishing its first sauce factory in Jalan Senang.