There is no greater pantry staple in the Malaysian household as soy sauce.
Well, that’s my humble opinion, but I’m sure many would agree.
That’s why it’s bittersweet to see Hup Teck, a beloved soy sauce maker in Gopeng, shutter its doors after 111 years.
No succession plans
In a Facebook post, Hup Teck posted that it would be closing permanently on January 28, 2025.
“It is with humble gratitude and a heavy heart that we announce the closing of Hup Teck soy sauce,” they stated. “This has been a very difficult decision and we are so sad to say goodbye after 111 years.”
According to Sin Chew, the factory is closing business due to a lack of a successor. Its current owner, Low Bak Tong, has no one to continue the business after his retirement.
Back in the days, Tong himself had left the nest to work in Singapore for some years, before returning in the 80s to inherit his father’s legacy.
Now 72 years old, he had been running the business with his sister and nephew. However, none of the shareholders were willing to inherit the business.
“Although I am reluctant, I have no choice but to close it,” he told Sin Chew.
According to blogger Maria Dass the World, the soy sauce from Hup Teck has been produced from the same wooden house for 111 years in Gopeng, Perak, which has the fortuitous unit number of 999.
However, according to Sin Chew, upon checking past records, Tong learnt that the business was originally founded elsewhere by Tong’s father and some neighbours before moving it to the current 999 house.
A dying art?
Given the artisanal value that Hup Teck’s products offer, some Malaysian netizens and Redditors wondered why no one would be willing to take on the baton and continue the legacy.
One user proposed that it may be because fermenting soy sauce the old school way takes a long time, making it a labour-intensive and perhaps unprofitable business model.
Maria shared on her blog that the traditional process also means no colouring or preservatives, making the whole process natural.
Natural sunlight and fresh air is needed for the fermentation process to take place. This process is carried out in the special earthen pots brought in from China when the factory first started operations, Maria reported.
The result seems to be worth the work. Some Redditors quipped that traditionally produced soy sauce is vastly different from the mass-produced offerings in the market, sharing that the notes from traditional soy sauce are deep and full bodied.
“They will be sorely missed,” one Redditor said. “At times I think modernisation isn’t progress, and we think this is best when we don’t know what we missed.”
Preserving its legacy
“At one time there were six soya sauce factories in Gopeng, but Hup Teck is the only one that survived the test of time—despite not having a fancy brand name, marketing team or advertising,” Maria added in her blog.
While it’s true that Hup Teck has survived the test of time for over a century, all good things must come to an end.
Closing off its story, Hup Teck encouraged patrons to make a visit in these last moments to purchase whatever they have left in stock.
“Of course we are graceful [sic] for your continued support and loyalty, you all are [the] direct reason for our success as we are truly humbled and honored to have served you,” they wrote.
In a heartfelt show of community, they concluded, “Once again, our deepest gratitude with our very best and sincerest wishes, we hope that you stay safe and take care of each other.”
Having stood proudly from 1914 to 2025, Hup Teck’s origin is one that predates even Malaysia’s own independence.
While its operations may not outlast our nation, we hope its legacy continues to be preserved in the annals of history.
Featured Image Credit: Hup Teck
