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Company History (1960 to 2009)
Leo Satay Foodstuff Manufacture, formerly known as Foon Kee’s Satay was established by its founder Mr Leo Teng Foon in 1960.
He was one of the pioneers in 60's selling fine satay at his Lakeview stall. Soon after 2nd generation Mr Leo Sin Soon opened his own stall at Upper Thomson Road and known it as Soon Soon Satay.
Beside selling at his stall, he also distribute it to hawkers and coffee shops and had became very popular in Thomson and Toa Payoh for his fine taste satay.
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3 generations of Satay making since 1960 by our founder
Mr. Leo Teng Foon at Lakeview stall. |
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Today Leo Satay is one of the major manufacturer and distributor of Satay in Singapore. |
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Consider the best Satay in Singapore, selling in Supermarkets, Hawker Stalls, Restaurants, Hotel F&B outlets, Food Caterers, BBQ suppliers, and others. |
Our Commitments
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We ensure consistency in our production
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We provide save and hygienic food without worrying about bacterial infection and contamination.
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We ensure prompt delivery and will not experience out of stock problem. |
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Good quality service and best quality service to our customers |
Hygienic Production Environment
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Production Environment Satisfied Food Factory Standard
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- Clean and Hygienic Factory
- Production environment is at 18OC to reduce contamination.
- Enforce personal hygiene to all workers.
- Meats and Finish Products are stored at -18OC for freshness.
- Stringent Production Quality Control using HACCP.
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The Original Leo Satay Taste
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Manufacturing process still uses the same secret family recipes (special marinades & sauces which were created by founder)
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Ensures that the traditional authentic taste and flavour are not compromised while they are mass produced
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Very stringent quality management of its manufacturing processes, HACCP for its manufacture of satay and sauce products in 2004. |
Our Successes
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Distributors in HK, Indonesia and Dubai. Set up “San Food Industries Pte Ltd” in 2008 for Halal Satay for export to Indonesia and Middle East
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Successful introduction of Yakitori in 2006.
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Working with Spring Singapore and Singapore Polytechnic for development of Satay Sausage |
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Will introduce Chicken Kebab on the Stick in Gulfood 2009, Feb 09. |
Consistency & Food Safety
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Use of Machine ensure Consistency in Quality to the highest Production Standard
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Stringent Quality Control Standard ensure food safety
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Our objective is to provide the best Satay but at the same time we will ensure our Satay is always clean and save for consumption.
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