Reeling in fresh ideas from a family tradition
Hai Sia Seafood banks on its R&D focus and value-adding to the local market.
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IN 1976, Ang Junting's father set up the family business, Hai Sia Seafood, in a wet market at Mei Ling Street. Every day, the family's stall would sell bucket loads of fresh seafood such as red snapper and pomfret, before they moved into the wholesale business a decade later.
Since Mr Ang took over his father's business in 2015, the 29-year-old deputy director has been modernising the company in more ways than one. Aside from its retail outlet at the Jurong Fishery Port, Hai Sia Seafood now also sells vacuumed-packed seafood through online platforms such as RedMart, Amazon, honestbee and Cold Storage.
According to Mr Ang, who graduated with a degree in hospitality management from Les Roches Gruyere University of Applied Sciences in Switzerland, Hai Sia's annual retail revenues have grown fivefold since it started selling its products online three years ago.
