July 29, 2019
Lee Kum Kee Joins Hands with Michelin-starred Chef Kwok-keung Chan to Present A Taste of Authentic Chinese to Indonesia at FHI 2019
Mr. Verdy Ricardo Tjhoei, Business Manager, Indonesia of Lee Kum Kee (left); Mr. Leslie Lau, Managing Director - South Asia of Lee Kum Kee (center); and Michelin-starred Chef Kwok-keung Chan pictured at Food & Hotel Indonesia (FHI) 2019 on Thursday (25/7).
Lee Kum Kee, the inventor of oyster sauce and a globally renowned Chinese sauce and condiment manufacturer with a glorious history of 131 years, continues to strengthen its presence in Indonesia by supporting Food & Hotel Indonesia (FHI) 2019 from 24 to 27 July in Jakarta. At the event, Lee Kum Kee sponsorsSalon Culinaire Chef Competition (Lamb category) to nurture young chefs in Indonesia. Winners of the competitionwill represent Indonesia to participate in the Lee Kum Kee International Young Chef ChineseCulinary Challenge staged in Hong Kong next year, competing for the international championship.
FHI is a biennial leading international food and hospitality event in Indonesia which attracted over 30,000 buyers from F&B industry. Partnering with Lee Kum Kee, Michelin-starred Chef Kwok-keung Chan (KK Chan) from Hong Kong is joining the event to showcase his superb cooking skills and inspiring Asian fusion recipes at FHI. He demonstrated a twist to two signature Cantonese dishes with the application of Lee Kum Kee sauces and condiments, including the best-selling Panda Brand Oyster Sauce and plum sauce, to showcase the flexibility and versatility of Cantonese cuisine and how these dishes could be transformed to suit local taste and flavours.
The cooking contest sponsored by Lee Kum Kee attracted more than 60 Indonesian young chefs to prepare delicaciesusing Lee Kum Kee sauces and condiments to vie for championship. As the observer of the competition,Chef KK Chansaid, “Chinese Indonesian cuisine has a very long history, and Indonesian food has been greatly influenced by Chinese cuisine. I am excited that many contestants gave a twist to Indonesian traditional food with the application of Lee Kum Kee’s sauces and condiments, adding colour to the Asian fusion cuisine. Hope all contestants will be inspired by such culinary exchange and continue to shine in the industry.”
Mr. Leslie Lau, Managing Director - South Asia of Lee Kum Keesaid, “Lee Kum Kee is excited to participate in FHI again this year. Indonesia is a big market and we are trying to further expand our reach in retail, foodservice, and industrial markets. Our mission is “Promoting Chinese Culinary Culture Worldwide” and we are committed to nurturing Chinese culinary talent worldwide. By partnering with Chef KK Chan and hosting a cooking contest at FHI, we aim to promote culinary exchange in Indonesia.”
On 26 July, Lee Kum Kee joined hands with Chef KK Chan for a special Exclusive Dinner at Pearl Chinese Restaurant, JW Marriott Hotel Jakarta, bringing all guests an extrordinary gourmet tour of authentic Chinese cuisine. Themed “An Ode to Flavours: Return to Tradition”, the exclusive dinner featured a 5-course menu, including two winning dishes from Chinese Cuisine World Championship and one of the dishes of Manchu Han Imperial Feast staged in Macau in 2018. All the dishes well represented the essence of Chinese cuisine, superb cooking skills of Chef KK Chan as well as the diversified application of Lee Kum Kee sauces and condiments. He partnered with Pearl Chinese Restaurant’s culinary team, led by the Executive Chinese Chef Daniel Foong who shares a similar cooking style combining traditional cooking method with a modern contemporary presentations, to prepare delicacies for the guests.