KUCHING, MALAYSIA – Media OutReach – September 8, 2023 – The 4thth The World Cantonese Chefs Competition, organized by the World Cantonese Chefs Association (WMACC) and sponsored by Lee Kum Kee, was held from September 4 to 6 in Kuching, Sarawak, Malaysia. The competition to promote the development and global exchange of Cantonese culinary arts attracted more than 160 elite chefs from more than 20 countries and regions around the world to compete with their Cantonese culinary skills using Lee’s premium sauces Kum Kee.
Competitors demonstrate their remarkable talent in creating innovative Cantonese dishes with Lee Kum Kee sauces and condiments.
As the official sauce supplier of the competition, Lee Kum Kee provided a range of sauces and condiments to inspire the participating chefs in creating their winning dishes. Additionally, Lee Kum Kee sponsored a total of 20 talented chefs from Hong Kong, China and Malaysia to participate in the competition, thereby promoting their collaboration and exchange of ideas with other participating chefs, thereby elevating the level of Cantonese cuisine to new heights.
The competition took place over two eventful days, from September 5 to 6. More than 160 Chinese chefs from various countries and regions, including Malaysia, Mainland China, Hong Kong SAR, Macao SAR, Taiwan region, Australia, Netherlands, Japan, Korea, Singapore, UK, USA and others, showcased their remarkable talents in crafting innovative Cantonese dishes using Lee Kum Kee’s exquisite range of sauces and condiments. The jury, made up of 12 world-renowned Chinese chefs, evaluated the dishes based on criteria such as taste, cooking techniques, presentation and hygiene standards to determine the final results of the Top 10 “World Chefs of Cantonese Cuisine”.
Mr. Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee, said: “With a history of 135 years, Lee Kum Kee is dedicated to promoting the development of the global Chinese culinary industry, with special emphasis on Cantonese cuisine. , in line with our mission of “Promoting Chinese culinary culture to the world”. We are happy to support the competition by sponsoring Lee Kum Kee products. We hope that the dishes created by each team, with the use of Lee Kum Kee sauces, can fully unleash the exquisite and delicate flavors of Cantonese cuisine. It would be great if they would help promote Cantonese culinary culture around the world and ensure that the heritage is preserved and passed on to future generations.
During the competition, Lee Kum Kee teamed up with head chef Kwok-keung Chan from Hong Kong to showcase his exceptional skills in braising abalone using Lee Kum Kee Premium Oyster Sauce. The audience had the opportunity to taste the delicious abalone, which received enthusiastic and positive reactions. Additionally, the Lee Kum Kee Malaysia team had set up a dedicated demonstration area and organized several food tasting sessions. More than 100 representatives from Kuching’s catering industry were invited to join the exhibition to learn more about the features and applications of Lee Kum Kee’s flagship and new products.
Ms. Carmen Lang, Director of Corporate Affairs of Lee Kum Kee, Mr. Wai-sing Yeung, President of WMACC, Head Chef Kwok-keung Chan and Mr. Yat-tung Leung, Founding President of WMACC pictured at the event ( from left to right) to right)
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