With the dedication and work of three generations, Tung Chun Group has become a renowned household brand among Chinese over the world.
Since its establishment, Tung Chun’s success is based on the persistency on retaining distinctive and traditional flavors of Chinese condiments, while satisfying customers’ needs. Being one of the traditional company maintaining natural brewing methods and local production in Hong Kong, Tung Chun insists on processes of material selection and traditional fermentation leads to the production of high-quality and non-staple food. Our efforts are recognized by rating agencies, including “Hong Kong Q-Mark Scheme” by Hong Kong Q-Mark Council, “BRC Food Technical Standard” by British Retail Consortium, and “Hong Kong Top Brand Mark Scheme” by Hong Kong Brand Development Council and The Chinese Manufacturers’ Association of Hong Kong. Moreover, Tung Chun has combined the traditional recipe with modern food science and production technology to provide customers with a wide spectrum of high-quality non-staple food products.
The story began in the late 19th century. The founder of Tung Chun Mr. Wong Tok Lai started his business with two home-size factories established mainly producing soy sauce, crystallized ginger and other non-staple food products. In the 1930s, his son Wong Chung Ming, who was the new young chairman with great passion and devotion, succeeded to expand Tung Chun’s brand developments in the catering industry.
After the Second World War in 1945, Tung Chun has developed much muscle by holding two strategies – product diversification and global expansion. With boldness, Tung Chun successfully augmented its product portfolio, including crystallized ginger, preserved fruit, water canned chestnut and other canned foods. Furthermore, in the post Second World war era, there was a huge demand of goods generated in overseas markets which Wong Chung Ming had expanded the sales and distribution channels. As a result, Tung Chun has played a more pivotal role in continents, especially in America, Europe, Australia, Africa and Pacific Islands.
To slake the customers’ ever-growing thirst on non-staple food in the early 50s, Mr. Wong decided to transform its home-made production to modern manufacturing process, expanding its production line to two factories of 470 thousands square feet in total. With the improved hardware, Tung Chun has moved on a great step by improving production efficiency and producing even more kinds of products, like soy sauces, canned food, fermented products, processed vegetables and preserved fruits.