Press Release
The global Chinese sauce brand Lee Kum Kee has created a 15-part video series featuring celebrity chef Ching-He Huang, which explores how its authentic sauces are used by chefs in some of Hong Kong's most esteemed restaurants and some of the most popular neighbour eateries , as well as the secrets of Oyster and Soy Sauces and other recipes. The 'Hot off the Wok: Behind Authenticity' campaign features dishes such as Szechuan Spicy Chicken, Lobster Popcorn, Oyster Sauce Prawns with Chilli and Sweetcorn and more westernised recipes such as Applewood Smoked Chicken with an oriental twist.

The 3-day World Championship of Chinese Cuisine 2016 was successfully concluded on 21st September in Rotterdam, Netherlands. 48 contestant teams from 20 regions and zones infused their creativity and Chinese culinary expertise into making dishes. As one of the biggest sponsors of this event, Lee Kum Kee was able to support Chinese restaurant industry and to promote Chinese culinary culture worldwide through this platform.

30th November marked the official launch of the “FUN” Healthy Chinese Cuisine Ambassadors project initiated by Mingai (London) Institute, in collaboration with and supported by strong support of Lee Kum Kee. The event, hosted by Lord Nat Wei of Shoreditch, was held at the River Room, House of Lords and guests included School Headmasters, distinguished members of the UK Chinese community and the media.

On 2 October, two Lee Kum Kee products won top awards at The Grocer New Product Awards 2015 in Cooking Sauces and Condiments category. Lee Kum Kee absolutely stole the limelight by beating stiff competition from mainstream brands to be crowned the star of branded innovation, quality and shelf standout. Tomato Garlic Prawn MOS won the Grocer Award, and Honey Garlic Spare Ribs was highlighted as Highly Commended.