There are anniversaries — and then there are moments that feel like opening an old family album.

Attending the 95th year celebration of King Sue Ham felt exactly like that: a warm return to childhood kitchens, the scent of cured ham rising before the sun and the familiar happiness of families gathering around the table. 

As the story of   unfolded through its milestones, we are reminded that this brand was not just born from craftsmanship; it was born from courage, hearing it specifically from Richie Brian King, operations manager King Sue Ham Sausage Co, Inc. 

In the 1930s, Cu Un Kay began hand-curing the very first Chinese Bone-In Ham in Manila using only a cauldron and adobe stones. That same dedication carried the company through the 1940s, when he kept the ham fires burning even as bombs shook the city — proving that comfort, strength and food can be one and the same.

Walking through the exhibits, the decades felt alive. The 1960s and 1970s showcased a turning point — the second generation stepping up with science, innovation and clearer identity. Laura King revolutionized the products. Rosita King fortified the business’ financial stability; and Ricardo King reimagined how a Filipino brand could reach households through mass media. 

By the 1980s, King Sue was ready to reinvent itself again, partnering with a German expert to elevate their cold-cuts craftsmanship. What came next was a transformation that took the brand from Binondo to the shelves of major supermarkets — proof that heritage thrives when it grows with its people.

But it was the 1990s display that can hit one with the biggest wave of nostalgia. Seeing the German-engineered machines brought in reminded one of those years when King Sue Ham became a staple for countless gatherings. This era marked the dawn of modernization, carried forward by a hardworking quartet — Evelyn Yu-King, Eleanor Chan-King, Edwin King Chua-Joy and Richie Brian King — who honored their founder’s values while shaping the future. 

Today, 95 years later, King Sue Ham remains synonymous with Filipino gatherings: the sweetness of devotion, the comfort of tradition and the magic of togetherness built slice by slice.

Leaving the event, one can feel an unmistakable truth: King Sue is woven into our December stories. It has been at the center of countless Noche Buena tables, marking celebrations with a flavor that tastes like home.