September 08, 2017

Lee Kum Kee Sponsors "2017 World Master Chefs Competition for Cantonese Cuisine"

Foodservices, Hong Kong

Partnered with 10 Master Chefs to Create Modern Cantonese Cuisines that Truly Excite Taste BudsPartnered with 10 Master Chefs to Create Modern Cantonese Cuisines that Truly Excite Taste Buds.

(From left) Chef Chan Kwok Keung, Chef Ma Wing Tak, William, Chef Lee Man Sing, Chef Wong Lung To, Adam, Chef Wong Wing Keung, Lee Kum Kee Sauce Group Chairman Mr. Charlie Lee, Chef Au Kwok Keung, Albert, Chef Lau Ping Lui, Chef Yau Kit Piu, Chef Lam Huen Fai, Patrick and Chef Wong Ah Bo, Paul.

Partnered with 10 Master Chefs to Create Modern Cantonese Cuisines that Truly Excite Taste Buds.

"2017 World Master Chefs Competition for Cantonese Cuisine", the mega event for the food and beverage industry, was hosted in Hong Kong from 5 - 7 September 2017. Lee Kum Kee, as a world-renowned Chinese sauces and condiments brand, fully supported the competition, and partnered with 10 master chefs to take part in the “Lee Kum Kee Master Chefs Culinary Demonstrations” to showcase versatile applications of Lee Kum Kee sauces and share exquisite cooking skills of Cantonese Cuisine, helping to “Promote Chinese Cuisines Worldwide”.

"2017 World Master Chefs Competition for Cantonese Cuisine" was jointly organised by the World Federation of Chinese Catering Industry and the World Master Chefs Association for Cantonese Cuisine, with the Association for Hong Kong Catering Services Management Ltd. being the appointed organiser. This competition is also one of the activities in celebration of the “20th Anniversary of the Establishment of the HKSAR”. Themed “Taste in Hong Kong”, this year’s event converged over 300 elite chefs as representatives from 40 countries and regions worldwide and served the purposes of “Promoting Cantonese Cuisines Worldwide” and fostering culinary exchange and development.

As the Diamond sponsor, Lee Kum Kee sponsored sauces throughout the whole competition and helped stage the “Lee Kum Kee Master Chefs Culinary Demonstrations”. During the event, 10 master chefs included (in arbitrary order) Au Kwok Keung, Albert; Chan Kwok Keung; Lam Huen Fai, Patrick; Lee Man Sing; Lau Ping Lui; Ma Wing Tak, William; Wong Ah Bo, Paul; Wong Lung To, Adam; Wong Wing Keung and Yau Kit Piu. They made use of Lee Kum Kee sauces to create modern Cantonese cuisines and demonstrated their exquisite cooking skills. In addition to classic sauces like Oyster Sauce and XO Sauce, the master chefs applied Lee Kum Kee new sauce items such as Asian Twist Dressings series and Sriracha Mayo on their delicate dishes to add a gourmet touch to traditional dishes. The audience were truly impressed by the versatile uses of Lee Kum Kee sauces.

Mr. Francis Chan, Chief Sales and Marketing Officer of Lee Kum Kee Sauce Group said, "Lee Kum Kee has had a clear mission of “Promoting Chinese Cuisines Worldwide” for 129 years, taking a proactive role in boosting the development of the global Chinese catering industry, especially for the development and exchange of the Cantonese cuisine. This year, Lee Kum Kee fully supported the "2017 World Master Chefs Competition for Cantonese Cuisine", helping to bring out the exceptional flavours that excite your taste buds. We do hope that we would be of help to promote the culture of Cantonese cuisines and pass it to the generations to come.”

Mrs Carrie Lam, Chief Executive of the Hong Kong Special Administrative Region, attended the event to lift the participants’ spirits. She revealed that "2017 World Master Chefs Competition for Cantonese Cuisine" was a platform converging outstanding chefs from all around the globe, enriching the local foodservice industry with new elements amid the 20th anniversary of Hong Kong’s return to China.

About 2017 World Master Chefs Competition for Cantonese Cuisine

2017 World Master Chefs Competition for Cantonese Cuisine was held in Hong Kong from 5 to 7 September 2017. Over 300 talented chefs from 40 countries and regions competed for the title of “2017 Cantonese Cuisine World Master Chefs” in a three-day competition by creating one dish of Cantonese cuisine in 60 minutes with designated ingredients.

Mrs Carrie Lam, Chief Executive of the HKSAR (First row, fourth from left) attended the event to lift the participants’ spirits, and pictured with Lee Kum Kee Sauce Group Chairman Mr. Charlie Lee (First row, first from left), Chairman of World Master Chefs Association for Cantonese Cuisine, Mr. Yeung Wai Sing (First Row, third from left) and guests.
Mrs Carrie Lam, Chief Executive of the HKSAR (First row, fourth from left) attended the event to lift the participants’ spirits, and pictured with Lee Kum Kee Sauce Group Chairman Mr. Charlie Lee (First row, first from left), Chairman of World Master Chefs Association for Cantonese Cuisine, Mr. Yeung Wai Sing (First Row, third from left) and guests.