Family Owned & Operated Since 1970

FAMILY & LEGARCY

Our Story

In the heart of Kampong Koh, the Ngoo family’s tale weaves through the fabric of tradition, where a simple millstone and a trio of brothers became the cornerstone of a legacy in garlic chili sauce. It began in the warmth of a wooden house, where Lee Tern Hua, the wife of Ah Hong, hand-crafted the first batch of sauce in 1970.  Her passion for culinary innovation became a shared treasure, as bottles once holding fizzy drinks were repurposed to carry her homemade concoctions to neighbors and friends.

This cherished recipe, a blend of family heritage and Tern Hua’s ingenuity, was entrusted to the Ngoo brothers Kea Sui and Kea Siong.  Subsequently, Kea Sion recognized the potential in these flavors and sought the wisdom of his kin to create his own culinary signature.

 As demand flourished, Ah Hong (Tern Hua’s husband) envisioned a united family enterprise, yet the brothers chose solitary paths to honor their individual visions without rivalry. With a bold heart, Ah Hong set his sights on Kuala Lumpur, embarking on a journey fraught with challenges, yet steadied by the unwavering support of Tern Hua.

 Decades later, on a day marked by continuity and change, Ah Hong passed the torch to his sons, Ngoo Kia Suen and Ngoo Kia Ching. Together, they stand at the helm, steering towards new horizons with a business blueprint that echoes the family’s enduring values and aspirations for the future. The Kampong Koh Group of Companies, rooted in the past yet reaching for tomorrow, continues to tell the story of a family’s love, encapsulated in the rich flavors that have become synonymous with their name.