Goldhill Center

153A Thomson Road

Singapore 307607

+65 6250 5656

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©2019 by Nuvojoy Pte Ltd.


Nuvojoy was started by 2 sisters who are passionate about refashioning the way we enjoy our local Asian delights.

Asian food culture has a wide array of foods and desserts that are delectable to our eyes and palate!

However, these delights tend to be high in calories, sugar, saturated fat and trans-fat, which can negatively affect blood sugar and overall health.

Nuvojoy wanted to change this by developing clinically tested low glycemic index (GI) Asian desserts, such as soy pudding, kueh bahulu, kueh lapis, and madeleine cake.

Our products are more slowly digested and absorbed, resulting in a lower and slower increase in our blood sugar level.

Research has proven that a healthy low-GI diet can help to manage our blood glucose levels, reduce blood cholesterol levels, maintain a healthy weight, improve heart health, provide sustainable energy and improve mental performance.

Nuvojoy’s team of food scientists and nutritionists curated different natural and functional ingredients to methodologically develop tasty desserts without compromising on its flavor or texture.

Regardless of whether you are health conscious, diabetic, concerned over your loved ones, or simply being careful about the food that you put into your body, we’ve got something that you'll enjoy. 

Nuvojoy’s inception was something personal to the founders. Once, their father had a bad fall and was hospitalized for a long period.

During their visits to the hospital, they had the opportunity to learn about the kinds of food that were given to patients.

Most of them were offered supplement drinks that were sweet, metallic, artificially flavored and milky - not exactly suitable for Asian taste buds.

Nuvojoy’s founders were concerned about their dad’s and other patients’ poor appetite when they were hospitalized and recuperating.

Thus, Nuvojoy developed Asian desserts that are low in carbohydrates, high in protein with no refined sugars to provide something highly nutritious that Asians can hold dear to their hearts.

Regardless of whether we are in sickness or in health, food is something that everyone can and should enjoy.

If the true essence of our local foods is stripped away, it also removes a crucial aspect of our daily enjoyment.



Lau Kum Yee is a veteran food scientist with more than 20 years of experience in the area of pedagogy, food product development, glycemic index and food safety. She holds a degree in nutrition and food science from the University of California and a master's degree in dairy science from Cornell University.

She is professionally trained in baking by the U.S. Wheats Association as well as the San Francisco Baking Institution. During her tenure as a lecturer and researcher at Temasek and Singapore Polytechnic, her passion for baking science and Asian culinary arts inspired her to continuously create various low glycemic index food products.

However, she was dismayed at the availability of good-tasting low GI products in our local food scene and was motivated to change the health food landscape by introducing Asian based low GI products. Along with her sister, Lau Seok Yee,  they started Nuvojoy. They have spent more than 5 years to meticulously develop and clinically test Nuvojoy’s range of low GI Asian products.


Lau Seok Yee is a financial expert with more than 16 years of experience in the banking and finance industry. She was the Vice President (Equity Capital Markets) of DBS Bank where she managed equity derived products.

She holds a Degree in Mathematics from the University of California and is interestingly trained from the Gemological Institute of America. As a mother,

she feels the importance of providing the best nutritious foods to her family.

Currently, she oversees Nuvojoy’s financial and operational matters.