Tee Yih Jia

[3] Its current Executive chairman, Sam Goi Seng Hui, acquired the company from its founders for $450,000 in 1977 as part of his business diversification plan.

Recognizing the increasing potential of the growing ready-to-eat food industry, Sam took over active management in 1980[4] to explore and initiate greater growth opportunities for the company.

Investing heavily in technology in 1984, Tee Yih Jia commenced on the automation of its manufacturing and quality control processes to reinvent itself into a company that is equipped and capable of serving beyond the local markets.

Tee Yih Jia also formed a joint venture with the China Pacific group to build a plant in Fuqing (Fujian Province) to manufacture spring rolls, samosas and biscuits.

[7] Tee Yee Jia was the first food processing company in Fujian to attain HACCP certification and ISO 9002, as well as the first to receive EU clearance for the export of fishery products to Europe.

In 1987, Tee Yih Jia's "Spring Home" brand Indian Samosas won the SIFST (Singapore Institute of Food Science and Technology[8]) Best Product Award.

It continues to invest in the use of state-of-the-art technology and integrated, fully automated manufacturing processes to ensure consistent product quality as well as compliance with international HACCP standards for food safety.

[12] Tee Yih Jia continues to grow its global distribution channels[13] through established supermarkets and foodservice companies, and plans to target mainstream consumers in foreign non-Asian markets by promoting the versatility in the applications of its products, such as serving its roti paratha as pita bread, a pizza base or as a wrap.