Sponsored: Singapore’s 60-year-old food manufacturer shares why Gulfood is a crucial exhibition for business.
SMH Food started in 1961 as a family-run business serving top quality dim sum products, exported today to more than 20 countries.
To reach out to their partners and customers in the Middle East, SMH Food has participated in Gulfood yearly since 2007. Director of Business Development Evan Tay and Director of Operations Johnson Tay tell Hotel & Catering News Middle East about their unique and authentic dim sum, and their presence at Gulfood every year.
Tell us more about SMH Food and your products.
SMH Food is a family business and we’re the second generation. This year, we’re celebrating our 60th anniversary.
When the four siblings came into the business in 1995, at that time we were only dealing with pork products. However, we decided that to put all the eggs in one basket was quite dangerous, so we thought halal products were a good way to go. We invested in R&D to come up with new recipes and products for the Halal market that retained taste and quality.
For our company, it’s all about quality products. When we say a product is made of shrimp, it’s really shrimp. There isn’t much flour, no MSG, and no preservatives. With the technology that we’re employing, the products can last for two years frozen.
What makes you special and sets you apart from other brands?
We’re honest, we are sincere and very open. We like to think out of the box. For instance, we have many creative items such as chilli crab and salted-egg custard buns.
What are some new products you showcased at Gulfood this year?
This year, we made it very special. We’re going into healthier products, such as Lo Mai Gai (steamed glutinous rice topped with chicken and mushrooms) made using purple glutinous rice, wholemeal buns, and plant-based products.
We have introduced a new series of wholemeal buns in order to appeal to the health-conscious market, as well as the younger generation. This includes wholemeal Leng Yong buns (which is lotus seed paste) with sunflower seeds.
We have also launched our plant-based Lo Mai Gai – a popular dish in Singapore. Although glutinous rice is traditionally served with chicken, we replaced it with a plant-based protein. We’re able to maintain the same taste profile of chicken, as well as the fragrance of mushroom and sweet chestnut, while appealing to vegetarian customers.
Having participated in Gulfood for 14 years, how has it been so far for you?
It’s like a second home to us. We have friends visiting us from different parts of the Middle East, and every year we expect everyone to be here, to connect and re-connect. We’ve been getting frequent requests for business visits, and we’re very happy about that.
For more information, please contact Evan Tay at evan@smhfood.com, or visit www.smhfood.com.
Interested in partnering with Singapore’s food companies? Connect with Enterprise Singapore, the country’s enterprise and trade development agency, at mary_intacto@enterprisesg.gov.sg or +971 4 3020105.
