Hyson has been established since 1971 by late Mr Goh Kung Hai. Our founder Mr and Mrs Goh took many years of hardwork and experience to research and produce good quality of Rainbow brand Curry Powder, Satay Powder, Five Spice powder and many others variety of spices.

Our products are available at:

Kwong Cheong Thye Pte Ltd
61 Lor 27 Geylang, Singapore 388186, Singapore 388186
Tel: +65 6748 0128

Alternatively, you can contact Ms Sandy Goh at +65 6756 4238.

• Curry Powder


• Satay Powder


• Spices (kindly call to enquire)

Satay Bee Hoon Ingredients: 200g Rainbow Satay Powder 200g Rice Vermicelli (Bee Hoon) Cured Cuttlefish (cut into strips) Bean Curd puffs (cut into pieces) 300g Kang Kong, blanched 250g Lean Meat,sliced and blanched 150g Bean Sports , blanched 12 Prawn peeled , blanched Cockles(Optional) 2 cup Coconut Milk or milk 1 cup water Method: Blanch bee hoon in boiling water for 1 minute, drain and set aside. Heat up wok, put in satay powder and add in coconut milk, bring to boil, reduce heat and simmer till sauce is thickened, stir in water if sauce is too thick, set aside. Place rice vermicelli (bee hoon) into serving plate, top with cuttlefish, bean sprout, bean curd puff ,meat, prawn, kang kong, cockles. Pour hot Satay sauce over rice vermicelli (bee hoon) and served.		Chilli Crab Ingredients A Live Crabs : 3 pcs (about 1 kg) Ingredients B (chopped) Garlic : 8 cloves, Ginger : 2 slices Chilli : 2 pieces, Salted Soy Bean : 1 tbsp Ingredients C (mix well) Chilli sauce : 4 tbsp, Ketchup : 2 tbsp, Oyster sauce : 2 tbsp Sesame oil : ½ tbsp, Vinegar : 1 tbsp, Sugar : 1 tbsp, Water : 500g Ingredients D (mix well) Corn flour : 1 tbsp, Water : 2 tbsp Ingredient E Rainbow Satay Powder 150g Ingredient F Egg : 1 Method: Discard internal organs of the crab, rinse well, crack the claws by using the back of the chopper; chop the bodies into 4 parts. Heat up 2 tbsp of oil, sauté Ingredients B till fragrant Toss in crabs, fry till fragrant Pour in Ingredients C, mix well Cover with lid, simmer for 10 min. Stir in Ingredients D Add in Satay Powder Stir in egg, mix well and dish up.
Curry Vegetables Ingredients: Rainbow Curry Powder 100g 600ml Water or Stock 150g Yam Bean aka Bang Kwang (豆薯), skinned and cut into sticks 100g Cabbage, cut 1 large Carrot, skinned and cut 5 Long Beans, cut into section Dried Beancurd (豆包) or Firm Beancurd (豆干) 500ml Coconut Milk Seasoning to taste Method: Mix Curry powder with water to made it into paste Heat a tablespoon of oil and stir fry paste till fragrant. Add in stock and bring to a gentle boil. Add in all the vegetables. Bring to a boil. Gradually stir in the coconut milk. Continue to simmer till the vegetables are cooked and softened to your liking. Add sasoning to taste. serve with rice.		Curry Chicken Ingredients: 150g Rainbow curry Powder 1 chicken about 1.5 kg 3 cup coconut milk 5 potato 6 shallot seasoning to taste Method: Mix curry powder into paste by adding water Fry ground shallot till fragrant , add curry paste, fry briefly. Add chicken, potato and half of the coconut milk. When chicken and potato are cooked, add in the balance coconut milk, brring to boil. Served with bread or rice.