Who Pioneered Singapore’s Sesame Oil Craft, and How Oh Chin Hing Keeps the Flame Alive

Introduction

Sesame oil’s deep, nutty aroma has perfumed Asian kitchens for centuries, yet few realise how the craft reached Singapore’s shores. Long before shopping malls and hawker centres, migrant entrepreneurs hauled stone grinders across oceans, laying the foundations for a beloved condiment. This post traces those pioneers and shows how Oh Chin Hing Sesame Oil Factory, established in the 1920s, safeguards and re-imagines that legacy today.

Early Trade Routes Brought Sesame Seeds to the Straits

• Southern-Chinese and Indian traders sailing the Straits of Malacca in the 1800s carried hardy sesame seeds that resisted tropical humidity.

• In bustling port towns like Singapore, demand for familiar flavours spurred cottage industries to press oil locally rather than rely on fragile imports.

• These first presses were family-run—wood-framed, hand-cranked, and powered by sheer muscle. The resulting unrefined oil was prized for its vitamin E and intense taste.

  
  

The First Sesame-Oil Mills in Colonial Singapore

Unlike soy or peanut oil, sesame oil requires meticulous roasting to unlock its signature aroma. Early craftsmen built brick kilns fuelled by rubber-wood offcuts:

1. Hand-Operated Stone Grinders crushed lightly roasted seeds into a warm paste.

2. Bamboo-Mat Filtration wrapped the paste under weighted beams, coaxing out liquid gold.

3. Clay-Urn Storage allowed sediment to settle before bottling by hand.

The labour-intensive process delivered purity that mass-produced oils could not match.

Founding of Oh Chin Hing in the 1920s

Mr Oh, a second-generation Peranakan entrepreneur, saw opportunity in consistency. He formalised small-batch techniques into a factory at Jalan Besar:

• 1920s – First branded bottles bearing the Double Crane logo signalled trust to households and herbal shops.

• 1950s – Firewood kilns gave way to diesel burners for steadier roast temperatures.

• 1970s – Stainless-steel vats improved food safety as Singapore’s regulations tightened.

  
  

From Hand Presses to Cold-Press Technology

Why Cold-Pressed Matters

Today, Oh Chin Hing combines infrared-monitored roasting with cold-press machines that exert low-heat, high-pressure extraction, ensuring:

• Higher retention of natural antioxidants such as sesamol and sesamin.

• Preservation of delicate volatile compounds responsible for that unmistakable toasted aroma.

• Lower free-fatty-acid formation, extending shelf life without preservatives.

  
  

Continuing the Legacy: Fourth-Generation Stewardship

Now helmed by the 4th Generation, the factory champions:

• Seed Traceability – Partnering with non-GMO farmers across Myanmar and India; every lot is lab-tested on arrival.

• Zero-Waste Initiatives – Protein-rich press cake becomes livestock feed; roasted hulls enrich organic fertiliser.

• Global Certifications – FSSC 22000, ISO 22000, and Halal approvals open export doors while assuring domestic consumers.

• Maroon-Red Branding – A nod to prosperity and longevity in Chinese culture, refreshing the original Double Crane palette.

  
  

Key Takeaways for the Modern Consumer

1. Authenticity – Natural sediment at the bottle’s base signals minimal refining.

2. Storage – Keep sesame oil in a cool, dark cupboard; use within 12 months for peak aroma.

3. Pairings – Drizzle over steamed tofu, noodle soups, or vinaigrettes; a teaspoon delivers depth without overpowering.

4. Nutrition – One tablespoon offers roughly 40 % of daily vitamin E needs plus heart-friendly unsaturated fats.

   
   

Conclusion

From hand presses to state-of-the-art cold-press lines, Singapore’s sesame-oil journey mirrors the nation’s own evolution—rooted in trade, powered by innovation. Every bottle of Oh Chin Hing encapsulates that story. Taste heritage in your next stir-fry and join us in celebrating a century of craft.