Birth of Lee Kum Kee

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

Relocation to Macao SAR, China and Development of Distribution Network

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

• 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.

Relocation of Lee Kum Kee Headquarters to Hong Kong SAR, China

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

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.

Opening of Wong Chuk Hang Factory, Hong Kong SAR, China

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

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.