Yeo Hiap Seng together with Makansutra, and supported by National Environment Agency, came together to pay tribute and to celebrate our street food culture by recognising the masters of this culinary art form. This recognition ceremony was held on Thursday 27 July 2006, at Far East Square, a Far East Organization award winning heritage venue located strategically at the crossroads of historic Chinatown and the Central Business District.

Twelve well-known and well-loved local food creator experts were selected and accorded the title of Singapore Street Food Masters 2006. These twelve master chefs offer food that is synonymous with Singapore street food: nasi lemak, nasi padang, chicken rice, India rojak, roti prata, mee rebus, laksa, char kway teo, beef kway teow, Ipoh hor fun, fried oyster and bak kut teh.

Yeo Hiap Seng working with International Enterprise (IE) Singapore co-sponsored a five-day Food Symposium-Tasty Singapore Culinary Mission.

Starting on Wednesday 12 July 2006 at Changi Village Hotel, this five-day interactive seminar provided a platform for the participants from the United States among whom include notable chefs, distinguished food journalists, and food retail representatives and their local counterparts to explore the growing acceptance and rising popularity of Asian cuisine in the United States food service and retail scene. It also introduced Singapore food culture and history as well as the current trends to the participants.
 
Yeo Hiap Seng currently has robust presence in the United States. Its flagship products such as Soya Milk, Chrysanthemum Tea and other Asia drinks are familiar with the Asian and Caucasian segments of the market. With the increasing popularity of Asian cuisines in mainstream American menu, Yeo Hiap Seng is prepared to introduce a wider range of its products to the United States market.