l in the Ping Wu County of Mianyang, one of the most affected areas in the 5.12 Sichuan Earthquake, was totally destroyed as a result.  In keeping with discharging its long held corporate social responsibility in supporting education development in China, the Lee Kum Kee Group immediately donated RMB 480 million to The China Red Cross Foundation at the time to rebuild the school, and over RMB 2,000 million in both cash and daily necessities to support victims of the disaster.   The re-built school, renamed as Lee Kum Kee Philanthropy School, is inaugurated today in a ceremony officiated by Mr. Qu Ran Bing, Vice Mayor of the Mianyang Municipal Government and Chairman of The China Red Cross, Mr. Leslie Fung, Executive Vice-President of the Lee Kum Kee International Holdings Limited and officials of Mianyang Municipal Government.  More than 30 volunteers from Lee Kum Kee also attended the ceremony to celebrate Children’s Day with the students and present them with some 1,000 love messages from colleagues around the world.   The new school, which provides education facilities for over 600 local students, has a 4-storey building with some 7,000 square meters of accommodation built from anti-seismic materials and structure to be able to withstand earthquake of magnitude up to 9 on the Richter Scale.  It has 16 classrooms, dining hall, library, laboratory, dormitories and sports facilities.   At the inauguration ceremony, Mr. Leslie Fung reiterated Lee Kum Kee’s commitment to supporting education development for the benefit of the younger generations in China.  Mr. Qu Ran Bing, Vice Mayor of the Mianyang Municipal Government and Chairman of The China Red Cross expressed appreciation on the contribution of Lee Kum Kee to the local community and pledged to work closely with the school to nurture the students to be the future leaders and contribute to the community.    ......

Century-old Sauces Expertise to Create Winning Chinese Dishes World-renowned sauce and condiments brand Lee Kum Kee led a team of five top chefs to participate in the Taipei World Championship of Cookery for the first time. After an intense world-class cuisine competition, the Lee Kum Kee stunned judges with their series of dishes on the theme “Jiangnan in Spring Drizzle, Painting of Nature” to seize the championship, earning the unanimous acclaim of all 10 juries and beating 26 teams of chefs from all over the world. As a leader in the industry, Lee Kum Kee brought out their century-old experience and knowledge in making Chinese sauces and condiments, collaborating with renowned Beijing chefs to create delectable and unique creative dishes to amaze judges.   Seizing the Championship in Taiwan’s Largest International Cooking Competition Co-hosted by the Taipei Restaurant and Beverage Workers Union and the International Exchange Association of Renowned Chinese Cuisine Chefs, the “Tapei World Championship of Cookery” attracted competitors from all around the world, including Holland, China, Singapore, Korea, Japan, Hong Kong and Macau, making up 26 professional teams. Each team of four had to prepare six dishes: cold dish, soup, poultry, beef, seafood, and dim sum in three and a half hours.  All talented chef teams competed fiercely with each other, working hard to prepare gourmet dishes that present exquisitely, showcasing the ultimate Chinese cooking skills. Ten professional international referees evaluated each dish’s taste, creativity, ingredients matching, overall appearance, and hygiene. After an independent and strict judging process, Lee Kum Kee won the world cooking champion in the professional category.   Lee Kum Kee Sauces bring out the best of chefs’ culinary skills Lee Kum Kee is not only appointed by the organizing committee to become the competition’s exclusive sauces supplier, but also leads five talented celebrity chefs to take on the challenge at this hall of fine cuisine.  The team was led by Chinese master chef Qi Hao, with team members Shi Xiusong, Chen Qing, Hou Xinqing, and Li Ke, forming a strong team of China’s top chefs. The team took over two months to prepare for the competition in advance, meticulously researching and rehearsing the use of ingredients, sauce pairing, cooking methods and dish presentation. With the help of Lee Kum Kee sauces to bring out the best of these chefs’ culinary skills, the team showcased various dishes of exquisite style and amazing taste. Lee Kum Kee has 123 years of experience in making sauces and condiments, is committed to the mission of “Promoting Chinese Cuisine Worldwide.” Much effort goes into innovating and developing Chinese dishes with professional chefs. In recent years, Lee Kum Kee used its international advantage and the practical experience of their first-class chef consultant team to offer professional cooking solutions to a wide range of industry chefs. Lee Kum Kee’s success in this competition is the result of the perfect synergy between Lee Kum Kee sauces and professional foodservice artistry.   A Theme that Brings Together Chinese History with Century-old Sauces Expertise For the competition, only duck, beef, and sea bream are allowed as main ingredients to let these talented chefs express their most inspired culinary creations in a fair setting. The dishes of the winning Lee Kum Kee team followed the theme “Jiangnan in Spring Drizzle, Paintings of Nature.” By using Lee Kum Kee’s sauces such as the Premium Oyster Sauce, Seasoned Soy Sauce, Red Braising Sauce, and Spare Rib Sauce, the team created six exquisite and delicious Huaiyang dishes, winning the high praise of the 10 referees. The winning team’s food display was decorated with a traditional Chinese painting, while the pavilions reflected the artistic and poetic beauty of southern China. Both the international chefs and spectators were amazed by the display, which reflected the creativity and attraction of Chinese cuisine, and many of them snapped photographs as mementos. For the cold dish, the Lee Kum Kee team presented a dish featuring rosy-red cherry tomatoes stuffed with carefully prepared mushrooms. For the soup, noodle strands were created from sea bream, which were then tied into a Chinese knot and added to a delicious soup, showing the chef’s refined craftsmanship. For the beef dish, many different kinds of Lee Kum Kee sauces were used to prepare and cook the beef, resulting in a tender texture. The “Baked Duck” was prepared by cooking a selected prime duck leg, which was then formed inside a salt bag, and arranged in a conch-shape on the plate. For the sea bream dish, diced fish was placed into bamboo cylinders and split to display a mini bamboo forest. Finally, the “Jiangnan dim sum” featured dumpling pastries specially created by the chef to honor the upcoming Dragon Boat Festival season and to reflect the bamboos of the Jiangnan river villages. All six dishes were specially arranged in between black and white, much like China’s classic landscape water paintings, to complement the paintings on the display. This perfectly combined China’s rich five-thousand-year history with Lee Kum Kee, the century-old sauce maker. Chinese Master Chef Li Yaoyun, President of the International Exchange Association of Renowned Chinese Cuisine Chefs said: “The chefs in Lee Kum Kee’s winning team showed refined culinary skills and a seamless matching between sauces and ingredients. Their theme was outstanding and the presentation of each dish was simple and elegant. Lee Kum Kee’s success in this competition was the result of the cooperative synergy between Lee Kum Kee and China’s chefs. I hope that Lee Kum Kee will continue to strengthen their close collaborations with chefs and help to promote Chinese cuisine and cultural exchange.” ......

roup Lee Kum Kee will be capturing the hearts of Taiwanese people and the judges this year with delicious sauces and creative cuisines! Co-hosted by the Taipei Restaurant and Beverage Workers Union and the International Exchange Association of Renowned Chinese Cuisine Chefs, the 2011 Taipei Food Festival & World Championship of Cookery in Taipei will be taking place at the EXPO Dome from today to May 30th. Being the exclusive sauces supplier, Lee Kum Kee will be supplying the competing chefs with its premium sauces and condiments. It is estimated that more than 200 gourmet dishes will be created. At the same time, the Lee Kum Kee team, formed by five top chefs, will participate in the World Championship of Cookery. With exceptional and unique creative cuisines, the top chefs will amaze the judges as they compete for the title of the World Championship of Cookery! Moreover, our gourmet food booth on-site will also be offering limited quantities of gift sets at a special price. Five Taiwanese celebrity chefs will also be invited to the booth during the event and take turns in demonstrating their culinary mastery. People will have the chance to enjoy these fine cuisines as part of our complimentary offer. Lee Kum Kee Sauces Exclusively Selected by the Grandest Championship of Cookery in Taiwan for the Creation of a World-Class Cuisine Founded in 1888, Lee Kum Kee, the inventor of oyster sauce, has developed into a leading international sauces and condiments group, producing and supplying more than 200 choices of sauces and condiments  over 100 countries and regions across five continents. . With a strong belief instringent quality control, we adopt the principle of “100-1=0” in manufacturing our products which explains why Lee Kum Kee products have been widely recognized and recommended by professional chefs. They have also appeared in world-class events, such as the 2008 Beijing Olympics, the 2010 Shanghai World Expo and the Guangzhou Asian Games. During the 2011 World Championship of Cookery in Taipei, Lee Kum Kee has been once again acknowledged by the event committee and become the competition’s exclusive sauces supplier. Lee Kum Kee provides the event with premium sauces, including Lee Kum Kee Oyster Sauce, Hoisin Sauce, Chinese Barbeque Sauce, Fine Shrimp Sauce and Seasoned Soy Sauce. High quality Lee Kum Kee sauces will be provided for competing chefs from all over the world to be paired with the premium ingredients. The creation of the freshest, the most delectable and the most delightful dishes will satisfy the referees’ palates and become world-class cuisine.  Lee Kum Kee leads a team of professional chefs to participate in the Championship and promote friendly exchanges of fine cuisines In addition to sponsoring the sauces for the competition, Lee Kum Kee also leads five popular and famous chefs from the PRC to compete for the title.. They will be showcasing various dishes of exquisite style and amazing taste, hoping that the new Chinese culinary trends  will be demonstrated to the world. Lee Kum Kee Celebrity Chefs Showcase Cooking at Gourmet Food Booth Freshly Made Gourmet Food Offered for Free Tasting &Special Offers Lee Kum Kee Gourmet Food Festival is awaiting your visit! Besides teaming up for the championship of cooking, Lee Kum Kee will also be setting up a gourmet food booth at the Food Festival, where people will have a chance to receive small gifts at our quiz contest. At the Food Festival, we will also be selling limited quantities of Lee Kum Kee premium gourmet sauces gift bags, X.O. sauce and royal gift sets at a special price. By purchasing our limited edition products, you will also receive a complimentary Teacher Tsai Chi-fang Oyster Sauce Dishes DVD, which includes 16 recipes cooked with oyster sauce. The wide range of limited products at special prices and countless gifts offered at Lee Kum Kee will allow all customers to shop at ease. Moreover, the five celebrity chefs who are widely acclaimed in different fields of the culinary arts will be showcasing their talents at the Lee Kum Kee booth during lunchtime over the 5-day event. The master chefs will be providing their own cooking tips on creating gourmet family dishes, nutritious Chinese herbal dishes, Japanese, Korean and South-east Asian gourmet dishes, delightful snacks and premium national banquet cuisine using Lee Kum Kee sauces. Free tasting will also be available on-site to customers.                                                                                                                                       Group Chairman Lee Man Tat Acknowledged for Great Achievements In celebration of the 20th Anniversary of the World Association of Chinese Cuisine (WACC), a series of events will be taking place in Taiwan. On May 27th, Lee Kum Kee Group Chairman Lee Man Tat will be awarded the honour of “WACC 20th Anniversary Figure of High Achievement”. The award reflects Mr. Lee Man Tat’s outstanding achievements in promoting Chinese cuisine worldwide through sauces and condiments as well as the facilitating the prosperous development of the Chinese cuisine industry globally. Director of the Lee Kum Kee Group and Vice President of the China Cuisine Association and WACC, Mr. Charlie Lee received the award on behalf of Mr. Lee Man Tat. Mr. Charlie Lee said the title not only reflects Mr. Lee Man Tat’s personal achievements in the professional culinary industry, it also evidences the Lee Kum Kee Group has been widely recognized by the public with respect to our product quality and corporate  management philosophy. Participants at the award banquet included WACC members from nearly 30 countries and regions around the world as well as more than 200 elites in China’s food and beverages industry.   ......

airman Mr. Lee Man Tat was presented the Bronze Bauhinia Star by the Chief Executive, Mr. Donald Tsang at the 2010 Honours and Awards Ceremony at the Government House for his significant contribution to Hong Kong.  In the citation on Mr. Lee’s award, the Government praised him for his achievements in developing a local brand on condiments into an internationally well-known brand with worldwide distribution. Lee Kum Kee was founded in 1888 when Mr. Lee’s grandfather pioneered the production of oyster sauce.  When Mr. Lee took over management in the early 1970’s, the business was operating as a primitive oyster sauce factory with a single product for sale.  Through his enterprising leadership, innovative marketing skills and a willingness to adopt modern business practices, the company has developed from a small and medium sized enterprise into a multi-national corporation that it is today. The “Lee Kum Kee” brand is now one of the indigenous Hong Kong brands whose products are exported worldwide and recognized internationally.  Its extensive array of over 200 gourmet sauces and condiments are now on sale in more than 100 countries and regions.  Mr. Lee Man Tat is delighted at the award and thankful to The Government of the Hong Kong Special Administrative Region for bestowing this honour on him.  He feels that the award is not simply a recognition of his contribution, but also an endorsement of the development of Lee Kum Kee and its contribution to the society.    Mr. Lee gratefully expressed, “I sincerely thank all the staff of Lee Kum Kee for their salutary dedication, commitment and perseverance, and am indebted to my family members for their wholehearted care and support over the years, without which Lee Kum Kee and I could not be where we are today.” Lastly, Mr. Lee added that the company will continue pursuing its vision of “Where there’re people, there’re Lee Kum Kee Products”. ......