The Beginning
A Pioneering Spirit
Li Chuan's roots can be traced to Mr. Tan Chun Ong's early interest in food manufacturing and his determination to explore new technologies.
While working in food production management, Mr. Tan developed a keen interest in advances in surimi processing. In 1988, after 13 years in the industry, he took a significant step in his career to pursue the modernisation of traditional fish ball, fish cake and dumpling production. He subsequently travelled to Japan to learn about surimi manufacturing technology and production methods.
In 1990, a Chikuwa making machine was brought from Japan to Singapore, introducing new production capabilities and helping to lay the foundation for Li Chuan's development.
By 1993, Li Chuan had begun reaching beyond Singapore, with its first export shipment to Hong Kong marking the start of its journey into international markets. This was followed by exports to other markets as the business gradually expanded its reach.
In 1994, the company introduced Japanese crabstick manufacturing technology in Singapore and relocated its operations to Woodlands Terrace, further developing its manufacturing capabilities.
What began with curiosity, technical exploration and the desire to improve traditional production methods would shape the direction of Li Chuan for the decades that followed.