When the youngest son of a soy sauce brewing family from Ge’yi City in Guangdong Province expanded the business to Thailand, Kiem Ngoun Chiang Soy Sauce Brewery was established along the Chao Phraya River on the Charoennakorn side. They preserved traditional fermentation methods and a recipe passed down from their homeland, famed for its superior salty dark soy sauce. Even today, the koji mold from their ancestral land is cultivated with care and used in the brewing process, now carried forward by the fourth generation of the family.

Over time, the brewery expanded to Bangpu, yet the house in Talat Noi remained a hub for bottling soy sauce and distributing it to wholesalers. Starting with the brand ‘Ang Seng Mui’, they later diversified into different brands tailored to specific regions, such as Kularb Brand (named after Kularb Wittaya School, where the founder once served as principal), Tapae Brand, Krachao Brand, Dok Bouy Brand, Ban Brand, Dang Brand, and more. While Bangkokians may be less familiar with these flavors, locals in other provinces swear by the distinct taste and aroma, often declaring, "I can’t switch to any other brand!"

But don’t worry, city dwellers! Even though the headquarters is no longer in Talat Noi, you can still find all the products from Chotisakulrat Soy Sauce Brewery at Neighbourmart Bangkok!

Passing down recipes and koji mold from their hometown—the finest soy sauce-producing region in China
—they simmer the mixture over a charcoal fire for eight hours, resulting in a uniquely fragrant and savory flavor.

239 Moo 6, Soi Bang Pu Municipality 88, Sukhumvit Road, Bang Pu Mai, Samut Prakan

Monday–Friday / 8:00 AM–5:00 PM (Closed on Sundays)

02-3239-871, 081-647-3822

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