Youngest son and third generation entrepreneur at TSK, Raymond Tan, spearheaded the extensive research and development project supported by Spring Singapore, to give a new lease of life to the traditional daily staple close to his heart. “Preserving the seven decades of family heritage and authentic flavours is my greatest motivation. Growing up, I often came home from school looking forward to slurp up a delicious bowl of piping hot Hokkien noodle or Kway Teow lovingly cooked by Mum. Even when I was studying in the US, like a true Singaporean, I often craved for home-cooked noodles when I was missing my family.” Raymond reminisces