December 24, 2015

Meet The Manufacturer: Interview With Myojo Singapore

Interview With Myojo Singapore * Product Samples From Myojo Singapore * Myojo Chicken FlavourMyojo La Ramen Spicy Mushroom FlavourMyojo Extra Spicy Singapore Curry Big BowlMyojo Chicken Tanmen FlavourMyojo Thai Tom Yam FlavourMyojo Chicken Abalone FlavourMyojo La Ramen Spicy Lobster Hot Pot Flavour Big Bowl * Myojo Mee GorengMyojo La Ramen Spicy Mushroom Flavour Big Bowl * Myojo Ramen Char Mee 100 * Myojo Chicken Abalone Flavour * Myojo Mee Poh Dry

I’ve been interested in trying the Myojo Singapore products for a while – when I realized that Missin Foods SG was linked to Myojo Singapore, I dropped Micheal Ng a line – he coordinated the Nissin Foods SF Meet The Manufacturer. He was very receptive to the idea and here we start a new Meet The Manufacturer for Myojo Singapore! This is an interview I conducted with Audrey Chia, Senior Assistant Marketing Manager.

THERAMENRATER> Thank you for agreeing to this interview! To start, can you tell my readers about the history of Myojo Singapore?

MYOJO SINGAPORE> Myojo is the very first instant noodle brand established in Singapore since 1971. The technology to manufacture instant noodles was adopted from Japan and adapted to the needs of the local market. As of August 2015, Nissin Foods Singapore Pte. Ltd.
oversees the manufacturing, packing and distribution of Myojo’s products in Singapore.
Myojo has for the past decades grown with Singapore and Singaporeans and is a chosen brand for many up till today.

TRR> What was the first product you made?

MYOJO SINGAPORE> The first product launched in the market in 1971 was ‘Chicken Tanmen’ which proved to be a great success and was highly sought after in the market. The word ‘Tanmen’ is taken from Japanese language and literally means ‘soup noodles’. Chicken Tanmen still remains as one of our best sellers 40 years on as people have fond memories and nostalgia of their very first instant noodle experience with Myojo in the good old days.

TRR> Your company is located in Singapore. Can you tell us a little about your country?

MYOJO SINGAPORE> Singapore is best described as a cultural melting pot, garden city and a place which blends old-world and new architecture so succinctly. It boosts a unique experience to any visitor and it is a feast for the sight and senses for many in this culturally rich nation state.

In so far as it is a unique and highly dynamic state, it poses a great challenge for any manufacturers in terms of understanding the diversity of local consumers. As such, Myojo constantly innovates to deliver delightful noodle moments for all to enjoy.

TRR> Can you tell us about the varieties of instant noodles you make?

MYOJO SINGAPORE> Ever since establishment, Myojo’s product range has grown to spoil noodle lovers with more than 40 varieties of noodles, each catering to the local taste bud. They are available in the form of packet, bowl and cup types to cater to different needs and preferences.

TRR> Do people eat your noodles dry as well as cooked?

MYOJO SINGAPORE> Our instant noodles are more suited to be cooked as they are manufactured to be consumed as a dish rather than a snack. Through cooking, the noodles are able to soak up the flavor of our secret recipes so we recommend them to be cooked just before consuming.

TRR> You’ve got some unique varieties my readers may not be familiar with, like hor fun, mee sian, lor mee and char mee – what can you tell them about these exotic types?

MYOJO SINGAPORE> We’re glad that you’ve observed our product range and realize that there are many flavours which are unique in the market! Back to our origins, as the first instant noodle brand established in Singapore, we constantly strive to be the brand which knows Singaporeans the most by offering a wide range of local delights.

In fact, our recent re-established package designs reflect these origins. For example, the rice noodle range incorporate the design of a thatched roof often found in paddy fields.

We hope that our consumers in time to come will recognize the wide range of local flavours that we offer specially for them.

TRR> How many instant noodle products do you produce every year?

MYOJO SINGAPORE> Myojo targets to launch 2 to 3 types of new products each year.

TRR> How do you decide what kinds of new products to manufacture?

MYOJO SINGAPORE> Prior to each launch, we conduct comprehensive market research and interviews to find out what consumers want and we work internally to meet that want. We also study market trends to understand the consumer landscape and be ahead of competition.

TRR> How does your noodle making process differ from other instant noodle manufacturers?

MYOJO SINGAPORE> We possessed several patent rights in Japan and adapted them to Singapore’s production process. The patents have now expired and are adopted by other instant noodle manufacturers as well.

TRR> Are instant noodles the only products you make?

MYOJO SINGAPORE> At the current moment, we specialize in instant noodles.

TRR> A lot of people are concerned with their sodium intake. How would you recommend people enjoy your product as part of a healthy meal?

MYOJO SINGAPORE> It’s great that consumers are becoming more health conscious. As the leading brand of instant noodles in Singapore*, we would also like to play a part in this movement. We recommend adding in ingredients such as meat, fish, and vegetables to increase the nutrition intake and still enjoy a bowl of instant noodles.

TRR> Are you involved in in your local community or participate in charities?

MYOJO SINGAPORE> We contribute on an ad-hoc basis through partnerships such as with NTUC for the Boy’s Brigade. Moving forward, we’re looking to participate more consistently in this aspect.

TRR> Are there any new products coming soon?

MYOJO SINGAPORE> Yes. We gather that new products excite consumers and are ever ready to create a buzz among instant noodle fans! Watch the shelves to find out more!

TRR> In what countries are your products popular? Do people enjoy them differently in different places?

MYOJO SINGAPORE> Myojo exports to several countries with the largest shipment to Malaysia, Indonesia and Australia. These countries import flavors which are also the best-selling flavours in the Singapore market. Myojo’s origins and brand name has earned the trust of importers in different parts of the world.

TRR> When you make noodles for yourself, what do you like to add to them to make them extra special?

MYOJO SINGAPORE> An egg, some local vegetables and fish balls are always welcome in my bowl of noodles! To make it extra special, I like to add some seaweed or cheese and chili flakes for that extra spicy kick!

THERAMENRATER> Thank you very much for this opportunity to learn about Myojo Singapore and your products!
*Nielsen Market Report, 2015, as of Q3

Excellent! Let’s get this Meet The Manufacturer started! Thanks to Audrey, Michael, and everyone at Myojo Singapore for making this a possibility!

Interview With Myojo Singapore * Product Samples From Myojo Singapore * Myojo Chicken FlavourMyojo La Ramen Spicy Mushroom FlavourMyojo Extra Spicy Singapore Curry Big BowlMyojo Chicken Tanmen FlavourMyojo Thai Tom Yam FlavourMyojo Chicken Abalone FlavourMyojo La Ramen Spicy Lobster Hot Pot Flavour Big Bowl * Myojo Mee GorengMyojo La Ramen Spicy Mushroom Flavour Big Bowl * Myojo Ramen Char Mee 100 * Myojo Chicken Abalone Flavour * Myojo Mee Poh Dry

Products cooked according to package instructions. Product reviews done prior to adding any additional ingredients.

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