Lee Kum Kee Uplifts the Hope as Chef Programme in Malaysia by Inviting Michelin-starred Chef Kwok-keung Chan to Share His Culinary Secrets of Success

KUALA LUMPUR, MALAYSIA -�Media OutReach - 26 August 2019 – Lee Kum Kee,
the inventor of Oyster Sauce with a glorious history of 131 years, has spared
no effort in promoting Chinese culinary culture worldwide and nurturing future
culinary talents. Stepping into the second year of its Hope as Chef programme in Malaysia, Lee Kum Kee uplifted
the programme by inviting Hong Kong Michelin-starred Chef Kwok-keung Chan (KK
Chan) to host an exclusive culinary exchange session to share his culinary
secrets of success with aspiring Hope as Chef students at the Malaysia Selangor
and Federal Territory Ku Su Shin Choong Hung Restaurant Association (KUSU)
today.

All smiles and thumbs up! (Seated from Left to Right)
Mr. Jason Er, Business Manager of Lee Kum Kee Malaysia, Mr. Heng Swee Seng,
Senior General Manager of Lam Soon Edible Oils Sdn. Bhd., Mr. Leslie Lau, Managing Director –
South Asia of Lee Kum Kee, Michelin-starred Chef Kwok-keung Chan and Datuk Dr. Lum Tuck Loy, President of KUSU,
surrounded by the students of Lee Kum Kee Hope as Chef Programme

 

Lee Kum Kee Malaysia Hope as Chef student demonstrates
knife skills during the exclusive
culinary exchange session

 

Lee Kum Kee Malaysia Hope as Chef students pictured
with Hong Kong Michelin-starred Chef Kwok-keung Chan

Expanded to Malaysia in 2018, Lee Kum
Kee Hope as Chef programme is a scholarship programme for young chefs to have
professional Chinese culinary training in KUSU, honing their skills in
realising the culinary dreams and contributing towards the development of
the Chinese culinary industry in the long run. After 1-year professional
training, 12 Hope as Chef students showcased their culinary creations and knife
skills at the event, and received encouragement from Chef KK Chan. The Chef
also shared his expertise and innovative recipes in a cooking demonstration.

Lee Kum Kee is committed to promoting
Chinese Culinary Culture Worldwide. “To live up to our core values of “sharing
fruits of success” and “benefitting the community”, we started the Hope as Chef
programme in Malaysia last year to nurture culinary talents.  With our longstanding
commitment to this programme, we
continue our support and invited Michelin-starred Chef KK Chan to share his
exquisite cooking skills and experience with the students. We hope all
participating students could treasure this opportunity to learn from Chef KK
Chan, and continue to strive hard to be the next Michelin-starred chefs,” said Mr. Leslie Lau,
Managing Director – South Asia of Lee Kum Kee.

Speaking at the session, Chef KK Chan stressed
the importance of guiding young chefs on their culinary journey. ” Malaysia is famous for multicultural food. It serves as a unique proposition for
chefs who are interested in expanding their culinary knowledge. I really
appreciate Lee Kum Kee for extending the Hope as Chef programme to Malaysia. It
encourages, promotes and imparts sufficient knowledge to the upcoming
generations of local chefs to ensure they have the proper base or platform to
succeed,” said Chef KK Chan.

The Malaysian arm of the hope as Chef
programme is in partnership with KUSU, a reputable
professional Chinese cuisine chef training centre in the country and is the
first country outside China where Lee Kum Kee has launched this programme. “We
are very proud to be the partner of Lee Kum Kee to launch this programme. Lee
Kum Kee and KUSU share the same goal and mission in promoting Chinese culinary
culture worldwide and nurturing culinary talents. We get to play an integral
role in the development of these young Malaysian chefs,” said Datuk Dr. Lum
Tuck Loy, President of KUSU. “We will join hands with Lee Kum Kee to expand
further and benefit more aspiring young Malaysian chefs in the future,” he
added.

First rolled out in China in 2011, the Hope as Chef programme
has benefitted some 750 aspiring youngsters, contributing towards the
development of the Chinese culinary industry and promoting Chinese culinary
culture worldwide.

For
more information on Lee Kum Kee, please visit: https://my.lkk.com/ .

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 a century, 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 Chef Kwok-keung Chan

Chef KK Chan
boasts nearly three decades’ worth of experience in gastronomy, with expertise
in Beijing, Huaiyang, Sichuan and Cantonese cuisines. He is the founder of the
Yuet Lai Shun restaurant in Hong Kong, which the Michelin Guide lauded as “Inspectors’
favourites for good value”. Chef KK Chan is the Founding Chairman of the Hong
Kong International Culinary Art Association and has also hosted several cooking
television programmes in Hong Kong.