Lee Kum Kee today announced the winners of the “Lee Kum Kee International Young Chef Chinese Culinary Challenge Final” at the Awards Presentation Ceremony and closing banquet attended by over 300 guests from industry associations together with chefs and participants from around the region. Chuang Yu-Hsien from Taiwan, received the highest score overall among 47 other participating young chefs and took home the Gold with Distinction Award, with his winning dishes named “Sautéed shredded beef with oyster sauce in winter melon cup” and “Deep fried chilli garlic prawns seasoned with premium oyster sauce”, featuring a wonderful blend of food with authentic Chinese condiments and sauces from Lee Kum Kee. This challenge is the first joint effort by Lee Kum Kee and the World Association of Chinese Cuisine (WACC), together with other major industry associations from the seven areas represented. Providing a unique exchange platform for young chefs in Asia, the competition aims to expand the horizons of young chefs while raising the professional standards of the Chinese culinary industry.
Lee Kum Kee today announced the staging of its first international young chefs’ Chinese culinary competition in Hong Kong – the Lee Kum Kee International Young Chef Chinese Culinary Challenge Final. Themed “Legacy and Passion: A New Page in Chinese Culinary Art”, this pan-regional event gathers 48 aspiring young chefs from Hong Kong, Japan, Korea, Macau, Malaysia, Singapore and Taiwan, accompanied by celebrated Master Chefs from each area, to compete for the title at the Chinese Cuisine Training Institute. Co-organised by the World Association of Chinese Cuisine and other renowned industry associations from the seven regions, the international challenge is a joint effort to elevate industry standards and promote Chinese cuisine.
On 3 December, “Lee Kum Kee International Young Chef Chinese Culinary Challenge – Hong Kong and Macau Final” was held successfully in the Chinese Cuisine Training Institute (CCTI). Being the organizer of the challenge, Lee Kum Kee joined force with CCTI and eight culinary institutions from Hong Kong and Macau namely the Association For Hong Kong Catering Services Management Ltd, Hong Kong Federation of Restaurants & Related Trades, Institution of Dinning Art, Eating Establishment Employees General Union, Hong Kong Chinese Chefs Association Limited, Association of Restaurant Managers, Associacao de Operariosde Macau and United Association of Food and Beverage Merchants of Macao. It is an exchange platform for young chefs, with the hope of elevating industry standards while building the professional image of chefs and promoting Chinese cuisine and attracting new talent.
The earthquake in Sichuan’s Ya’an City has caused extensive damage, jury and loss of lives. We feel pain and have great empathy for the victims.
Speaking at Lee Kum Kee’s 125th Anniversary Founder’s Day Gala Dinner held on 20th April 2013, Mr. Lee Man Tat, Group Chairman of Lee Kum Kee, announced that Lee Kum Kee Sauce Group donated RMB1.25 million, and LKK Health Products Group donated RMB1.25 million through the “Si Li Ji Ren Foundation” (思利及人公益基金會) to the aggrieved families in the earthquake. So the Lee Kum Kee Group has made a total donation of RMB2.5 million for emergency relief and rehabilitation.