“Lee Kum Kee International Young Chef Chinese Culinary Challenge - Hong Kong and Macau Final” Successfully Held
2013/12/03

On 3 December, “Lee Kum Kee International Young Chef Chinese Culinary Challenge – Hong Kong and Macau Final” was held successfully in the Chinese Cuisine Training Institute (CCTI). Being the organizer of the challenge, Lee Kum Kee joined force with CCTI and eight culinary institutions from Hong Kong and Macau namely the Association For Hong Kong Catering Services Management Ltd, Hong Kong Federation of Restaurants & Related Trades, Institution of Dinning Art, Eating Establishment Employees General Union, Hong Kong Chinese Chefs Association Limited, Association of Restaurant Managers, Associacao de Operariosde Macau and United Association of Food and Beverage Merchants of Macao. It is an exchange platform for young chefs, with the hope of elevating industry standards while building the professional image of chefs and promoting Chinese cuisine and attracting new talent.

The competition involves a total of 55 young chefs from Hong Kong and Macau who have to each cook two dishes within 90 minutes. Each dish must be inspired by the “Chinese New Year” theme. The local-raised Oasis Giant Grouper and Australia Grass fed Cattle were specially selected as ingredients for the competition to reflect its wish to promote safe, healthy and sustainable ingredients. The top eight finalists will represent Hong Kong and Macau and compete with other chefs from Hong Kong, Macau, Japan, Korea, Taiwan, Singapore and Malaysia in the “Lee Kum Kee International Young Chef Chinese Culinary Challenge 2014” in March 2014. The international challenge hopes to expand the chef’s horizons while elevating the professional standards of Chinese cuisine industry in the different competing cities.

“This is a valuable opportunity and also the first time Lee Kum Kee has been able to work with so many institutions in Hong Kong and Macau, to try to alleviate the labour shortage faced by the Chinese cuisine industry. With 125 years of history, Lee Kum Kee is committed to the catering industry and has been working closely with industry partners. We are both concerned and supportive of the industry and intend on continuing our development of programs to promote Chinese cuisine. We encourage young chefs to improve their skills through this challenge, so as to raise industry standards. We hope that the competition can elevate the industry’s image and attract fresh talent,” said Lee Kum Kee Managing Director-North Asia & Pacific Region, Mr Anthony Tse.

  • Ten culinary institutions from Hong Kong and Macau join forces to promote Chinese cuisine. Mr Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group and industry representatives officiate the opening ceremony.
  • Lee Kum Kee International Young Chef Chinese Culinary Challenge aims to attract fresh talent to the profession by creating a platform of exchange for young chefs to learn from one another.
  • Lee Kum Kee International Young Chef Chinese Culinary Challenge aims to attract fresh talent to the profession by creating a platform of exchange for young chefs to learn from one another.
  • “Lee Kum Kee International Young Chef Chinese Culinary Challenge – Hong Kong and Macau Final” was held successfully in the Chinese Cuisine Training Institute.
  • Mr Charlie Lee, Chairman and CEO of Lee Kum Kee Sauce Group (centre) pictured with all the gold award winners.