On a recent trip to Kuala Gandah Elephant Sanctuary, I had paired my visit with Bentong, to get a fun mix of nature and small-town charm. While looking up things to do in the area, I came across something that immediately caught my eye — the Kicap Bentong soy sauce factory.
I’ve always had a soft spot for places that show how everyday items are made, whether it’s farms, food workshops, or small factories, because they give you a glimpse of the care and tradition that goes into things we often take for granted. Soy sauce, after all, is something most of us use almost daily without ever stopping to think about how it’s produced. Visiting a factory that still makes it in the traditional way sounded like the perfect side trip.
Location & how to get there
Kicap Bentong is located at Lot 27, Jalan Utama, Kawasan Perindustrian Bentong, 28700 Bentong, Pahang, Malaysia.
From Kuala Lumpur, take the Karak Highway (E8) toward Bentong, then follow signs into the industrial area (“Kawasan Industri Bentong”). Using GPS or Waze with “Kicap Bentong” keyed in will take you straight there.
If you’re coming by public transport, you’ll arrive in Bentong town first (read my Bentong travel guide to find out how to get there by bus). From town, you’ll need a taxi or e-hailing service to reach the factory.
Opening hours
The factory is open from 8:30 AM to 5:30 PM from Monday to Saturday, closed on Sundays. Do note that formal tours are not always available on a walk-in basis, so it’s best to call ahead if you want a guided visit.
Entrance fee
There is no entrance fee to visit the premises or purchase soy sauce. A fee may apply if you book a private group tour (I guess depending on the group size), but casual visitors can drop by at no cost.
What to expect
The first thing to note is that Kicap Bentong isn’t the kind of “factory” most people imagine. At first glance, it looks more like a regular two-story shophouse. Downstairs is a humble shop space with small shelves and tables displaying a modest range of soy-based products — just a few bottles of soy sauce, taucu, and other condiments.
The space also doubles as their office and reception; when I walked in, there was an uncle at a desk, jotting something in a logbook with his phone and calculator at hand, probably doing the accounts the old-fashioned way. It honestly felt more like stepping into a family-run store than a commercial factory.
The real action happens just next to the building, in a large open courtyard. This is where rows of fermentation vats are placed outdoors under the sun, each one covered with a lid.
They weren’t the wooden casks you might imagine from old photos of traditional brewing, these looked more like sturdy industrial containers, with pipes at the base to release excess liquid.
Some were even see-through, probably to make it easier for the workers to check on the fermentation progress.
We were free to walk around the permitted section, open the lids, and peek inside some of them to see the soybeans at different stages of fermentation.
Surprisingly, the area didn’t smell much at all — certainly not the strong odor I had braced myself for. After all, soy sauce is essentially just beans, water, and salt, not animal products, so the fermentation is a lot gentler on the nose.
For visitors exploring on their own, there’s a small display board explaining the steps of soy sauce production, from washing and soaking the beans to fermentation, pressing, bottling, and labeling.
The fermentation area, however, is as far as walk-in guests are allowed to go. If you want to learn more, you’ll need to book in advance for a proper guided tour, which gives a deeper look at the entire process.
Since its founding in 1980, Kicap Bentong has been regarded as the gold standard of artisanal soy sauce in Malaysia, combining time-honored fermentation methods with modern consistency.
The soybeans they use are 99.8% natural and non-GMO, carefully selected for their clean, rich flavor without pesticides or harmful chemicals. Fermentation relies on PAIP-certified water, which meets strict food-safety standards and ensures every batch develops evenly.
The soybeans are fermented for 120 days before being blended with Australian salt, PAIP water, and just a touch of MSG to balance the umami. A minimal preservative is added to protect the sauce’s integrity in Malaysia’s humid climate.
Even if you’re just browsing, it’s fascinating to see how much patience and craft goes into what many of us treat as an everyday pantry item.
At the end of your visit, you can go back to the small shop area where you can purchase some of their products including soy sauce and taucu (fermented soybean paste), though there’s absolutely no obligation to do so.
Personally, I think it’s worth picking up at least a bottle or two, as they make thoughtful souvenirs and are a nice way to bring a taste of Bentong back into your kitchen.
How long to spend there
Because it’s not a large visitor center with many exhibits, you don’t need a lot of time. Plan for about 15 – 30 minutes if you’re just stopping by to buy, look around, and maybe take some photos. If a tour is included, add more time — perhaps 1 hour.
Final thoughts
If you like seeing how food staples are made or shopping straight from the source, then Kicap Bentong is a worthwhile stop when you’re in Bentong. It’s not a major tourist spectacle, but it offers a grounded, off-the-beaten-path glimpse of Malaysia’s culinary heritage.
Before going, I’d suggest checking ahead (call or message via their Facebook / official website) to see if tours are running, and bring cash if you want to buy stuff. If you time it well, combine this with other Bentong stops (market, local food stalls, ginger farms, waterfalls) to make a half-day or full-day itinerary more rewarding.
💡 If you liked this post, don’t forget to check out the rest of my blog for more destinations, food recommendations, andtravel tipsin Malaysia. You might just find inspiration for your next trip.
