MANILA, PHILIPPINES – Media
OutReach – 31 October
2019 – Young chefs, budding restaurateurs, and aspiring culinarians from across
the Philippines are set to put their skills to the test and rise to the top of
their game as they battle it out to earn the privilege of representing their
country for an international culinary contest. Lee Kum Kee, the inventor of oyster sauce and a globally renowned Chinese
sauce and condiment manufacturer, has invited local aspiring chefs to compete at the first
ever International Young Chef Chinese Culinary Challenge (IYCCCC) – Philippines
Qualifiers at Magsaysay Center for Hospitality and Culinary Arts in Manila
yesterday.
Since its inception in 2014, the IYCCCC has been a biennial contest
providing an international exchange platform for the Chinese culinary industry. It
encourages young chefs from the world to hone their skills and learn, while at
the same time, promoting the inheritance of Chinese culinary skills and
sustainable development of the Chinese culinary industry with the aim of
enhancing the international standard of Chinese cuisines.
Yesterday, a star-studded
judging panel, including Singaporean award-winning Chef Aaron Tan Kean Loon and
Chef James Antolin, President of LTB Philippines Chefs Association, selected two
winners from the Philippines Qualifiers. The talented contestants Chef Michael Lee and Chef Muhajiran
Ijiran lll will go on to the next level in the 4th IYCCCC in Hong
Kong next year, competing with around 50
aspiring young chefs from over 20 countries and regions for the international
championship. In the last contest, all three contestants from the
Philippines won bronze awards.
Mr. Leslie Lau, Managing Director – South Asia of Lee Kum Kee said, “With
the mission of ‘Promoting Chinese Culinary Culture Worldwide’, Lee Kum Kee is
committed to nurturing Chinese culinary talents worldwide. The IYCCCC is an
optimal platform for young Chinese chefs from around the world for culinary
exchange. In the 3rd IYCCCC, we had representatives from the
Philippines for the first time. This year, we are going even further to host the
first-ever Philippines Qualifiers. I wish the two talented winners all the
success in the finale in Hong Kong next year, representing the Philippines to
fight for the championship.”
Renowned for the invention of oyster sauce and its premium quality
with over 130 years of history, Lee Kum Kee, is one of the world’s most recognisable
names for Chinese sauces and condiments across the globe. Lee Kum
Kee first entered the Philippine market with Sysu International Inc as the sole
distributor back in the 1980s and has since been one of the trailblasers in the
industry, furthering its efforts
to promote Chinese culinary culture, and nurturing future local culinary
talents.
For more details, please visit www.LKK.com, follow Lee Kum Kee on Facebook (@LeeKumKeePh) and
use the hashtag #LeeKumKee.
Photos:
(Seated from
Left to Right) Ms. Sandy Cu, Product and Business Development Director of Sysu
International, Chef James Antolin, President of LTB Philippines Chefs
Association, Mr. Leslie Lau, Managing Director — South Asia of Lee Kum Kee, Singaporean award-winning
Chef Aaron Tan Kean Loon and Mr. Ryan Cruz, Business
Manager — Philippines of Lee Kum Kee, with all the contestants at the opening
ceremony of the competition
About Lee Kum Kee
Lee Kum Kee was established in 1888 by its founder Mr. Lee
Kum Sheung. With its sustainable development in 131 years, Lee Kum Kee has
become a well-known household name of Chinese sauces and condiments, as well as
an international brand and “a symbol of quality and trust”. Spanning over three
centuries, Lee Kum Kee is a globally renowned Chinese multinational corporation
offering over 200 choices of sauces and condiments to over 100 countries and
regions. Please visit www.LKK.com for further details.
About Lee Kum Kee
International Young Chef Chinese Culinary Challenge
Since its inception in 2014, the Lee Kum Kee International
Young Chef Chinese Culinary Challenge has been a biennial contest that
demonstrates the Group’s mission of promoting Chinese culinary culture
worldwide, setting an international platform for young Chinese culinary chefs
from around the world to hone their skills and exchange experiences with their
counterparts.
