OUR STORY
Mr and Mrs Lim Hi Lay laid the first foundations to Tat Hui Foods in 1985. They aspired to bring these humble instant noodles to as many people as possible, eager to share the rich culture and unique character of Singaporean cuisine with the rest of the world. This passion for authenticity helped shape the way KOKA has evolved through the years and has been the reason for the brand’s strong international following.
OUR COMMITMENT
Our flavours are made with the finest ingredients to best replicate the Singaporean gastronomical experience. We employ efficacious quality assurance teams, state-of-the-art technology, and meticulous safety processes to ensure that our products are always safe and consistent in quality.
OUR COMMITMENT
Our flavours are made with the finest ingredients to best replicate the Singaporean gastronomical experience. We employ efficacious quality assurance teams, state-of-the-art technology, and meticulous safety processes to ensure that our products are always safe and consistent in quality.
OUR JOURNEY
Over the years we have grown from a local noodle brand with just a few classic flavours, to one that now brings over 100 different products to millions of households across the globe. Today, KOKA noodles are enjoyed in over 40 countries in the Asia Pacific region, North America, the Middle East, and Europe. The story has not ended there – our journey continues. But thanks to you, we know it will be a wonderful one.
1986
Tat Hui Foods began its humble journey in Singapore with a small range of instant noodles.
1987
KOKA first ventured overseas.
1999
KOKA reinvented itself by adding a series of new Non-MSG products to its offerings.
2003
Introduced a brand new range of Non-Fried instant noodles, with a much lower fat content compared to conventional instant noodles.
2009
Created the award-winning KOKA Purple Wheat Noodles, which contains natural antioxidants!
2011
3 new KOKA Purple Wheat recipes were introduced Aglio Olio, Chili & Lime, and Soy & Vinegar
2015
Staying ahead of the market, KOKA launched the first East-West fusion of smooth, creamy soup with crushed noodles – which is lower in fat and salt. A tasty yet healthy snack on the go.
2016
KOKA revamped its packaging design to better communicate its diverse range of product offerings.
2019
Innovated SIFST Best Product Award-winning Multigrain Baked Cup Noodles. The only cup noodle that is non-fried and rich in antioxidants.
2022
Introduced KOKA’s first spicy bowl series, turning up the heat with a series of fiery and bold flavours.
1986
Tat Hui Foods began its humble journey in Singapore with a small range of instant noodles.
1987
KOKA first ventured overseas.
1999
KOKA reinvented itself by adding a series of new Non-MSG products to its offerings.
2003
Introduced a brand new range of Non-Fried instant noodles, with a much lower fat content compared to conventional instant noodles.
2009
Created the award-winning KOKA Purple Wheat Noodles, which contains natural antioxidants!
2011
3 new KOKA Purple Wheat recipes were introduced Aglio Olio, Chili & Lime, and Soy & Vinegar.
2015
Staying ahead of the market, KOKA launched the first East-West fusion of smooth, creamy soup with crushed noodles – which is lower in fat and salt. A tasty yet healthy snack on the go.
2016
KOKA revamped its packaging design to better communicate its diverse range of product offerings.
2019
Innovated SIFST Best Product Award-winning Multigrain Baked Cup Noodles. The only cup noodle that is non-fried and rich in antioxidants.
2022
Introduced the all-new Spicy Broad Noodle Bowl, turning up the heat with a series of fiery and bold flavours.