The duo’s decision to focus on gourmet snacks stemmed from their experience running other ventures together, notably in Singapore’s food and beverage industry.
“A few years back, a salted egg-yolk sauce craze started sweeping Singapore’s restaurant scene,” says Mr Shen. “It’s long been a staple condiment here, but suddenly, the sauce was being added to all kinds of new foods, from croissants to cookies and ice cream. We saw how demand was growing, so we figured people would also be keen to sample the flavour in snack form.”
The partners’ savvy business instincts paid off. It wasn’t long before their initial salted-egg crisps were flying off the shelves. As demand for The Golden Duck’s range grew, they added a fish-skin version and a chilli crab seaweed tempura.
“We want to champion the authentic taste of Singapore in our packaged snacks,” says Mr Hwang. “But we also aim our products at the more discerning customer – those who are willing to pay a little more for fine quality.”