Our Milestone

Thong Siek Global (TSG) is the leading producer of traditional Singapore fishball and surimi-based products, and distributed and exported across shores to more than 20 countries. Even with this global presence, we fondly remember that we started as a small family business in the 1970s. From that modest setup, TSG is now a conglomerate with HACCP certification, Halal certification, AVA Grade ‘A’ Food Safety awards and EU licenses.

1976
Started from home a backyard operation.
1978
Registered as Thong Siek Food Industry in Changi.
1980
The first manufacturer to use surimi (Japanese for minced fish meat) as the main ingredient.
1983
Mr. Lim Boom Chay completed a study trip to Japan to learn the latest technology in seafood processing.
1984
Moved from Defu Lane and started full-scale production using Japanese Technology in the production of fishball / fish cake.
1990
Further expansion led to becoming a private limited corporation
1991
Moved to 30,000 sq.ft modern factory and formed subsidiary, Thong Siek Trading Pte. Ltd to expand marketing and trading.
1992
Installed fully automated chikuwa plant to produce Japanese-style roasted fill rolls. Rolled out first deep-frozen product.
1993
Installed fully automated fishball / fish cake processing line, and became the first fishball manufacturer to fully merchanise its production process.
1995
Transferred to 70,000 sq ft. factory to meet overseas market growth in Australia, Europe and the USA.
1998
Built 12,000 sq ft. extension to introduce new breaded and crab stick production lines.
2001
Automated ngoh hiang production resulting up to seven-fold productivity.
2006
Set up 82,700 sq. ft. production facility in Johor, Malaysia.
2015
Became a member of the prestigious NEO GROUP.
2016
First Singapore fishball manufacturer to receive AVA Gold Award.
2017
Alliance rebranded as TSG to reflect new synergies and global aspiration.
2018
Moved to a new 150,000 sq. ft. state-of-the-art factory.