![]() In 1955, the business was incorporated as a private-limited company as more family members joined the business. He established the Yeo Hiap Seng (“Yeo Unite to succeed”) Sauce Factory in 1938 but business was bad due to stiff competition.įurthermore, the factory was damaged by a bomb during the World War II in 1942 and had to continue operations despite the high black-market prices.Īfter the war, Yeo quickly expanded his business to producing canned food and bottled beverages. His eldest son, Yeo Thian In, took over the business before moving to Singapore in 1938 to escape the Sino-Japanese War. Yeo Hiap Seng Limited (YHS) first saw its roots in 1901 when a man named Yeo Keng Lian set up a soya sauce shop in Zhangzhou, Fujian province, China. Tong Garden products have since achieved global reach and diversified beyond peanuts. That was why he set up two companies, which bought the group’s business assets at fair market value between 20. Teck Chuan could not sustain the business through the existing entities because the group was troubled with demands for payments and legal actions. Image Credit: Spring Tomorrowīy 2008, apart from the companies under Teck Chuan’s management, the rest of the group was losing money and struggling to stay afloat. Teck Chuan’s companies now produce Tong Garden’s products, but Teck Chuan’s lawyer said that it was because “his client wanted to ensure the survival of the brands that his father had spent his life building”. When the licences expired in 2010, the two companies owned by Teck Chuan were granted a license by Villawood. Licences are then granted by Villawood to companies in the group to manufacture and sell Tong Garden products. In 2000, the group faced financial difficulties and sold the “Tong Garden” trademark to Villawood Holdings for S$260,000 in a bid to liquidate its assets. The two brothers held their stand that the transfers were legitimate and were made to save the then-floundering business. Heng Chuan also claimed that his brothers had diverted the business - including assets, manpower, logistics and customers - and transferred the group’s trademarks to companies owned by Teck Chuan. At the same time, he had also sued his sister Ong Siew Ann, but did not level any allegations against her. Ong Heng Chuan claimed that his rights as a minority shareholder were oppressed by his brothers, Ong Teck Chuan and Ong Boon Chuan. ![]() Last year, the company saw a familial dispute that was taken to court, with one of his children suing his three siblings. He had four children, who are the only shareholders of the group. Tong Gardenįamily-owned nuts and snacks brand Tong Garden was founded by the late Ong Tong Guan, who sold peanuts since 1963. We take a look at some of the infamous family disputes for fortunes and business empires that have shaken Singapore. Power struggles are inevitable, since everyone will feel that they have a right to the family fortune, and internal politics in a large corporation will only exacerbate it. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley.There is a saying that family businesses seldom last beyond three generations - “the first generation builds, the second preserves, the third destroys”. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Let it rest while you arrange the potatoes and vegetables on a platter. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes. Distribute the potatoes around the chicken on the sheet pan. Toss the potatoes with 3 tablespoons of the oil and herb mixture. ![]() Rub the chicken's skin with 3 tablespoons of the oil and herb mixture. Place the chicken skin-side up in the middle. ![]() Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper.Īdd remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. The breastbone should pop and the chicken should sit relatively flat. Press down firmly with your hands on the center of the breast. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Place the chicken on the towel breast-side down and locate the backbone. Place a kitchen towel over the top of a cutting board. In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Position an oven rack in the middle of the oven and preheat to 475 degrees F.
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