Milestones

Indulge into the legend of Lee Kum Kee as a world-renowned brand that straddles three centuries.

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1888

Birth of Oyster Sauce and Lee Kum Kee

Mr. Lee Kum Sheung invented oyster sauce in Nanshui, Zhuhai, Guangdong Province of China and established Lee Kum Kee to mass produce oyster sauce and shrimp paste for sale.

1902

Relocation to Macau and Development of Distribution Network

Lee Kum Kee moved to Macau, with its sales network expanded to Guangdong and Hong Kong.

1920
  • Second Generation, Mr. Lee Shiu Nan

    The Lee Family’s second generation, Mr. Lee Shiu Nan took over the business. Lee Kum Kee began to export oyster sauce to the United States through local importers.

  • Second Generation, Mr. Lee Shiu Nan

    The Lee Family’s second generation, Mr. Lee Shiu Nan took over the business. Lee Kum Kee began to export oyster sauce to the United States through local importers.

  • Second Generation, Mr. Lee Shiu Nan

    The Lee Family’s second generation, Mr. Lee Shiu Nan took over the business. Lee Kum Kee began to export oyster sauce to the United States through local importers.

1932

Relocation of Lee Kum Kee Headquarters to Hong Kong

Lee Kum Kee relocated its headquarters to Hong Kong. A branch was opened at 262 Queen's Road, Central to meet the increasing demand of its overseas markets.

1972

Third Generation, Mr. Lee Man Tat

Mr. Lee Man Tat took the helm as Chairman of Lee Kum Kee. New business policies and expansion strategies were introduced, setting the future company direction.

1976

Opening of Wong Chuk Hang Factory, Hong Kong

Production began at Wong Chuk Hang Factory, Hong Kong. Steam boilers and diesel were introduced to replace burning of firewood.

1980s

Fourth Generation Joined the Company

The fourth generation of Lee Family, Eddy, David, Charlie, Sammy and Elizabeth graduated from abroad and joined Lee Kum Kee, expediting the Company’s modernisation.

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