Our Story
Koon Chun Hing Kee Soy & Sauce Factory Limited (1996) was found in 1928 on the Main Street of Kowloon City in Hong Kong, then a British colony. During World War II, the site was taken over by the Japanese and Koon Chun was forced to relocate to the nearby Ta Tit Street. In 1968, Koon Chun resettled in Yuen Long in the New Territories – the present premises.
Koon Chun only uses Canadian non-genetically-modified soy beans for all of the bean-based products (soy sauce and condiments). Our sauces are prepared in a natural way, bathed under the sun for months during the fermentation process and free from additional chemicals and preservatives. Sauces are then pasteurized and packed using modern automated equipment and in a hygienic and clean environment, maintain product quality and consistency while preserving the unique favor of family recipes for generations.
Characteristics
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Natural fermentation
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Made in Hong Kong
冠珍的故事
冠珍醬園始創於1928年，至今已有90多年歷史。
最初成立於九龍城東頭村九龍大街。第二次世界大戰時醬園被日軍收去用作擴建當時之啟德機場，幾經波折繼而轉往附近之打鐵街繼續營業。由於戰後政府要發展九龍城，因此於1967年將工廠遷至新界，即現今之元朗廠址，堅持香港生產製做。
冠珍的產品包括各種豉油（醬油）、豆類醬料、方便醬料、醋、蠔油、豆豉、鹼水及芝蔴油等。出品的黃豆類制品選用加拿大非基因改造的上等黄豆，採用傳統醱酵、天然生晒、不添加味精及不添加化學物品。醬料釀製後經高温殺菌和使用現代化自動設備包裝，保持產品的質量穩定性及衛生質素。
冠珍所有產品包裝設計均以黃色和藍色為主。規格方面，分有鐵罐裝、桶裝、玻璃樽 及 膠樽裝。鐵罐裝及桶裝主要供應食品廠及餐廳使用，而玻璃樽裝則以供零售為主。
冠珍的產品在世界各地長期廣受各大小餐館及家庭歡迎，並贏得用家顧客的一致好評及信賴。
