News Archive
On 12 October 2018, Jiangsu Consumer Council (“the Council”) released the test results of soy sauce products. The report indicated that among the product samples, one sample from Lee Kum Kee’s Kum Chun Soy Sauce manufactured on 5 December 2016, the sodium content does not match with the declared value on the nutrition label. The test result was later reported by some media in China.

To boost brand awareness, Lee Kum Kee cooperated with New Shanghai Group to develop a special New Year menu in Australia. Consumers not only enjoyed delicacies prepared with Lee Kum Kee sauces, but also had chance to win Lee Kum Kee free gift packs. Asian retail stores presented New Year Gift Packs, XO gift boxes, recipes and in-store displays featuring Chinese New Year to attract purchase. Lee Kum Kee joined the Chinese New Year carnival in Wellington, New Zealand again this year. The booth was patronised by crowds of visitors to taste the newly launched Sriracha Mayo and purchase Ready Sauces and Chinese New Year Gift Packs. Fabulous goodie bags and panda chopsticks were given away to celebrate Chinese New Year with customers.

At mid of November 2016, Lee Kum Kee held “Lee Kum Kee China Master Chefs - Exchange of Chinese Culinary Culture” in Sydney, Australia and Auckland, New Zealand. Lee Kum Kee Executive Vice President – Greater China & NAP Mr. Tse, Tin Lok and 12 China Master Chefs attended the event, during which they communicated with local industry on the development and changes of Chinese Culinary industry.

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.