September 29, 2016

Global Culinary Talents Demonstrate Excellence at International Young Chef Chinese Culinary Challenge 2016 Young talents from 13 countries and regions converge under the theme of “Celebrating Global Culinary Excellence”

Foodservices, Hong Kong

Drawing from years of experience, Mr. Lu Yong-liang, China Master Chef representing the judging panel offers his viewpoint on this year’s competition.

Drawing from years of experience, Mr. Lu Yong-liang, China Master Chef representing the judging panel offers his viewpoint on this year’s competition.

A new champion of Chinese cuisine has emerged in Hong Kong! Lee Kum Kee today announced the winners of the International Young Chef Chinese Culinary Challenge 2016 at the award presentation ceremony featuring 400 guests and luminaries of the global Chinese culinary world. Tan Kean-loon (Singapore) was awarded champion, capturing both Gold and Distinction Awards with his winning dish ‘Lee-Kee Classic Beef Tenderloin’.

Speaking on behalf of the panel of seven distinguished judges, Mr. Lu Yong-liang, China Master Chef, said, “This competition is an effective platform for knowledge exchange. Judging this year was extraordinarily challenging due to the incredibly high standard of creativity present in all the entries. We hope that all our participants will go on to effectively use Lee Kum Kee sauces to create dishes of great taste, presentation and fragrance – because great taste lives in the details. They represent our future and will carry the torch forward for the global Chinese culinary world.”

Linda Ho, Executive Vice President of Global Marketing, Lee Kum Kee Sauce Group, said, “Lee Kum Kee has made it our mission to uplift the excellence of Chinese culinary traditions. This is our second time hosting the competition, going global with contestants from 13 countries and regions, supported by a star-studded group of prestigious industry organisations. I’m encouraged to see the fine craftsmanship and creativity of these young chefs, who each bring their own unique interpretation of Chinese cuisine. Lee Kum Kee is committed to nurturing Chinese culinary talent worldwide and we sincerely wish all the contestants a bright and successful future career.”

Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Culinary Industry (WFCCI), said, “The International Young Chef Chinese Culinary Challenge 2016 is focused on the growth and development of young chefs, who have come together from all over the world to exchange ideas, learn from each other and better their craft. These young chefs are incredibly creative and energetic, not afraid of experimenting with their skills to find ways to surprise and delight. The contestants this year have all proven themselves as torch carriers for the development of the Chinese culinary industry, with their determination and passion for preserving Chinese culinary arts.”

Tan Kean-loon (Singapore) said, “I’m honored to win the Lee Kum Kee International Young Chef Chinese Challenge 2016, and I sincerely thank Lee Kum Kee for giving us this opportunity to learn from each other. It was inspiring to see other young chefs using Lee Kum Kee sauces creatively to put their own spin on Chinese dishes. This international competition not only gives us exposure but a window to show global food enthusiasts the essence of Chinese cuisine, and we are proud to be taking on this mission. Winning this is a huge encouragement, motivating me to further develop my career and I am truly thankful for that.”

In addition to the championship title, both the “Most Creative Award” and the “Best Sauce Combination Award” went to Yuen Ho-sing (Hong Kong) with his winning dish ‘Magician’s Hat-trick’; while Park Eun-young (Korea) took home the “Best Presentation Award” with her winning dish ‘Pork Mushrooms in Chilli-bean Sauce’.

Charlie Lee, Lee Kum Kee Sauce Group Chairman presents the prizes to Tan Kean-loon (Singapore), champion and winner of the “Gold and Distinction Awards” (second from left), and the two Gold Award winners.

Charlie Lee, Lee Kum Kee Sauce Group Chairman presents the prizes to Tan Kean-loon (Singapore), champion and winner of the “Gold and Distinction Awards” (second from left), and the two Gold Award winners.

Charlie Lee, Lee Kum Kee Sauce Group Chairman, supporting organisations, judges, winning contestants proudly stand together at the closing moments of the competition.

Charlie Lee, Lee Kum Kee Sauce Group Chairman, supporting organisations, judges, winning contestants proudly stand together at the closing moments of the competition.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish ‘Lee-Kee Classic Beef Tenderloin’.Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish ‘Lee-Kee Classic Beef Tenderloin’.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 champion and the “Gold and Distinction Awards” winner Tan kean-loon (Singapore), with the winning dish ‘Lee-Kee Classic Beef Tenderloin’.

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award, “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award, “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award, “Most Creative Award” and “Best Sauce Combination Award” go to Yuen Ho-sing (Hong Kong) with the winning dish ‘Magician’s Hat-trick’.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award and “Best Presentation Award” go to Park Eun-young (Korea) with the winning dish ‘Pork Mushrooms in Chilli-bean Sauce’.Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award and “Best Presentation Award” go to Park Eun-young (Korea) with the winning dish ‘Pork Mushrooms in Chilli-bean Sauce’.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award and “Best Presentation Award” go to Park Eun-young (Korea) with the winning dish ‘Pork Mushrooms in Chilli-bean Sauce’.

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award goes to Yang Gong (Canada) with the winning dish ‘Homing Birds with Diced Beef’.The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award goes to Yang Gong (Canada) with the winning dish ‘Homing Birds with Diced Beef’.

The Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Gold Award goes to Yang Gong (Canada) with the winning dish ‘Homing Birds with Diced Beef’.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Chen Jian-bin (France) with the winning dish ‘French Barbequed Pork Ribs’Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Chen Jian-bin (France) with the winning dish ‘French Barbequed Pork Ribs’

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Chen Jian-bin (France) with the winning dish ‘French Barbequed Pork Ribs.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Yambe Tadanori (Japan) with the winning dish ‘Fried Beef in Oyster Sauce’.Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Yambe Tadanori (Japan) with the winning dish ‘Fried Beef in Oyster Sauce’.

Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Silver Award goes to Yambe Tadanori (Japan) with the winning dish ‘Fried Beef in Oyster Sauce’.