November 11, 2016
Lee Kum Kee Nurtures Future Culinary Stars to Continue Promoting Chinese Cuisines Worldwide
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 Grand Winner Showcase.
Iconic Hong Kong brand Lee Kum Kee recently hosted the International Young Chef Chinese Culinary Challenge 2016 (IYCCCC 2016) at Hong Kong's Chinese Culinary Institute with the overarching theme of "Celebrating Global Culinary Talent". Among 43 young chefs that took part in this prestigious competition, the winner and stand-out talent was Singapore's Chef Aaron Tan Kean Loon, whose winning dish, the 'Lee-Kee Classic Beef Tenderloin', brought home the Gold and Distinction Awards.
More than just a competition, the IYCCCC is an exclusive platform for aspiring young chefs, who came this year from 13 countries and regions not just to win the International championship title but to showcase their unique ideas and experiences, promoting the overall development of the global Chinese culinary industry.
With a glorious history spanning 128 years, the globally renowned Lee Kum Kee is a household name of Chinese sauces and condiments, as well as an international brand and symbol of quality and trust.
"Founded in 1888, Lee Kum Kee has since been dedicated to the promotion of Chinese cuisines worldwide and grooming young chefs for the continuous development of the Chinese culinary industry," said Dodie Hung, Executive Vice President, Corporate Affairs, Lee Kum Kee Sauce Group. “IYCCCC is one of our social responsibility initiatives to encourage international collaboration, hence raising the bar of the culinary sector.”
Ms. May Lim, Managing Director, SEA, Middle East, Africa and India, Lee Kum Kee Sauce Group added, "We congratulate Singapore's Chef Aaron Tan Kean Loon, our IYCCCC 2016 champion and sharing the same vision of promoting Chinese cuisine, we will work with Chef Tan to encourage culinary innovation and nurture future stars in the world's culinary stage. With 73 retail and food service products currently available in Singapore, Lee Kum Kee remains committed to the on-going development of Singapore’s sauces and condiments sector."
With more than 16 years of culinary experience, Chef Aaron Tan Kean Loon was one of four participants from Singapore. Currently the Senior Sous Chef at the Asian Market Café at Fairmont Singapore, he previously worked at Conrad Centennial Singapore. He has actively participated in international culinary competitions and was the team leader representing the Society of Chinese Cuisine Chefs to win Team Runner-Up at World Championship Chef Shanghai and World Cooking Championship Taipei in 2016.
"Throughout my career, I have been passionate and dedicated in my pursuit of becoming a successful chef. Winning the prestigious IYCCCC championship allows me to collaborate with other brilliant chefs worldwide to exchange creative culinary ideas," said Aaron Tan. "Thank you Lee Kum Kee for this opportunity and providing an international platform for chefs like me to learn from others. I truly believe that if you set your mind to a goal, many great things can happen and I encourage others to never give up and keep pursuing their dreams."
Since the 1980s, Lee Kum Kee has established itself significantly in Singapore and the region as the preferred and best-selling brand for sauces and condiments, from the Panda Brand Oyster Sauce to other featured products, including Fine Shrimp Paste, Char Siu Sauce, Premium Light Soy Sauce and Gourmet XO Sauces.
Beyond Singapore, Lee Kum Kee experienced rapid growth within the ASEAN market through the increase in the brand's commitment and engagement for market development over the past three decades. Today, as Lee Kum Kee continues to expand to different corners of the world and refine its products to meet with the discerning tastes of its customers, it has become the leader in innovation and product manufacturing. In the South East Asia region, Lee Kum Kee focuses on further developing the market in distributing its products, taking advantage of the ground-breaking ASEAN+1 policy that strengthens the connection between Hong Kong-Chinese enterprises and local markets along with great potentials for regional integration; and with a strong R&D infrastructure and expanded manufacturing facilities.
Headquartered in Hong Kong, Lee Kum Kee inherits the uncompromising insistence on quality for 128 years. It firmly adheres to the quality management philosophy of "100-1=0" in commitment to providing sauce products of absolute safety and quality. To such end, Lee Kum Kee implements total quality management throughout the entire food production chain "from Farm to Fork".
The winner was Singapore's Chef Aaron Tan Kean Loon, whose winning dish, the 'Lee-Kee Classic Beef Tenderloin', brought home the Gold and Distinction Awards.
Singapore's representatives in IYCCCC 2016.
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