Celebrity Chefs from Gourmet Variety Shows, Executive Chefs from Renowned Chinese Restaurants and Michelin-starred Chefs to Showcase Best Culinary Skills
Organised by Lee Kum Kee and steered by the World Federation of Chinese Catering Industry, the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 (LKKIYCCCC 2018) will be held at the Chinese Culinary Institute on 19 and 20 September 2018. 42 aspiring young chefs from 17 countries and regions worldwide shortlisted from the rigorous preliminary rounds of the contest and selection process, including celebrity chefs from gourmet variety shows, executive chefs from renowned Chinese restaurants or the chefs from Michelin-starred restaurants, will converge under one roof to vie for the International championship.
At its third edition, this biennial culinary competition is indeed a fabulous platform for young Chinese culinary chefs from around the world to hone their skills, together with learning and exchanging ideas with their counterparts. The competition will best demonstrate how Lee Kum Kee fulfils its mission of "Promoting Chinese Cuisines Worldwide” to advocate for sustainable development of the Chinese culinary industry and the inheritance of Chinese culinary skills. During the two-day competition, the young chefs will be required to prepare Chinese dishes with the designated ingredients, Lee Kum Kee sauces and condiments within 90 minutes.
To celebrate its 130th Anniversary, Lee Kum Kee will launch the "Lee Kum Kee 130th Anniversary Best Heritage Tasting Award", with a prize of HK$130,000 to be awarded to the best performing young chef with the highest overall score. All contestants will stand good chances of receiving the “Most Creative Award”, “Best Sauce Combination Award”, “Best Presentation Award”, and “Best Dish Award”.
Event Highlight 1: “Excel on Traditions Converging Global Culinary Talents”, an international event with a greater international dimension.
This year, the LKKIYCCCC 2018 will enter its third year, with the line-up of contestants and award prizes being the best ever! Themed "Excel on Traditions Converging Global Culinary Talents", the competition become more internationalised with the contestants from 17 countries and regions, including Australia, Canada, China, Colombia, Czech Republic, France, Hong Kong, Japan, Korea, Macau, Malaysia, New Zealand, Singapore, Taiwan, the Philippines, the Netherlands and the United States. LKKIYCCCC 2018 will serve as an excellent exchange platform for cultural and culinary skills for Chinese chefs from around the world, allowing them to hone their skills in this top-level competition, as well as breaking the mold with creativity. The young chefs will work together to enhance the international status of Chinese cuisines by pushing it onto a whole new stratum.
Event Highlight 2: Star Judges to select the best
The skilled contestants are not the only highlight of LKKIYCCCC 2018, as the judges of the final contest are also worth their salt, including Chef Chen Hui Rong, Chef Kondo Shinji, Chef Leung Fai Hung, Chef Lu Ching Lai, Chef Lu Yong Liang, Chef Pung Lu Tin and Chef Jacky Yang. The seven Star Judges, who enjoy stellar reputation in the Chinese culinary industry, will strive hard to select the best chef among the contestants.
Event Highlight 3: Shortlisted young chefs are frequent award recipients
The 42 contestants are lauded as elites of the Chinese cuisine industry in their home countries. Many of them are culinary talents that have received many awards, including the recipients of the highest honours in World Championship of Cookery and other regional and international cooking competitions. Some are celebrity chefs that have been invited as the guests of culinary variety shows, executive chefs of leading Chinese restaurants or chefs of Michelin-starred restaurants. LKKIYCCCC 2018 will be under the spotlight in town with these talents gearing up for vying for the top prize.
Event Highlight 4: The weighting of the “Creativity” score to be increased to echo the theme
As the brand that puts quality on its top priority and understands best on its consumers, Lee Kum Kee has long been advocating product innovation. To tie in with the theme of “Excel on Traditions Converging Global Culinary Talents”, the weighting of the "creativity" scores has been increased to 25%, a move that demonstrates LKKIYCCCC 2018 puts higher emphasis on creativity. Contestants need to make good use of Lee Kum Kee sauces to add favours and creativity to their cuisines, setting to make this event stand out.
Event Highlight 5: The NEW award – “Lee Kum Kee 130th Anniversary Best Heritage Tasting Award”
During the two-day competition, the Star Judges will evaluate the dishes based on their taste, texture, creativity, presentation and hygiene for selecting the world champion, “Lee Kum Kee 130th Anniversary Best Heritage Tasting Award”, as well as other winners of Gold Award, Silver Award, Bronze Award and four excellence awards, namely “Most Creative Award”, “Best Sauce Combination Award”, “Best Presentation Award” and “Best Dish Award”. During the final contest, the students of Lee Kum Kee “Hope as Chef” programme, a major CSR programme of the Company, will demonstrate their sophisticated cutting and food-carving skills, and make dough crafts, at the opening ceremony to delight the guests.
Since its inception in 2014, the LKKIYCCCC has been an initiative that fulfils its mission of “Promoting Chinese Cuisines Worldwide”. This year, LKKIYCCCC 2018 has transformed into an international platform setting to shape the industry. The event has gained full support by 22 Chinese culinary associations from around the world, with Angliss, Beef City Black, Chef Works, Fish Marketing Organisation, Sadia, Savoury Choice, Towngas and Vegetable Marketing Organisation being the sponsors
Please follow us on our Facebook official page (https://www.facebook.com/lkkchef/) and official competition website (https://lkkchallenge.lkk.com/) for the latest updates.
About Lee Kum Kee
Lee Kum Kee was established in 1888 when its founder Mr. Lee Kum Sheung invented oyster sauce. With a glorious history of 130 years, Lee Kum Kee has become a household name of Chinese sauces and condiments, as well as an international brand and a symbol of quality and trust. Lee Kum Kee has straddled three centuries and become a globally renowned Chinese enterprise offering over 200 choices of sauces and condiments to over 100 countries and regions. For more details, please visit www.LKK.com.
Contestants of Lee Kum Kee International Young Chef Chinese Cuisine Challenge 2018 (LKKIYCCCC 2018)
Lam Kin Fung (林建峰)－Chinese cuisine chef at Peninsula Hong Kong
Among the LKKIYCCCC contestants, Lam Kin Fung has spent the least time in the industry with only two years’ experience. He is the Silver Award recipient at the "Hong Kong Young Chef Chinese Culinary Competition 2018".
Yip Ming Wai (葉銘惠)－Dim Sum chef at the Excelsior, Hong Kong
LKKIYCCCC welcomes its first Hong Kong female chef representative. The 24-year-old talent is one of the few female dim sum chefs in Hong Kong and even across the world. She has already won the gold medal in the Hong Kong preliminary contest of "Hong Kong Young Chef Chinese Culinary Competition". Gender definitely doesn’t play a part in the kitchens.
Yen Li Hsun (顏立勳)－The Plating Artist of Yu Yue Lou Restaurant Cantonese Cuisine, Taiwan
"Time changes the diet, coming up with new concepts of both tradition and creativity" is Yen’s belief. He is a Master’s degree student in the Catering Department of Toko University in Taiwan, and has won many awards in culinary competitions during his studies. He is now a star in Taiwan's Chinese cuisine industry, and a decoration artist in a high-class Cantonese cuisine restaurant. This competition is an unparalleled platform for him to fulfil his ambition of promoting both Taiwanese and Cantonese cuisines.
Chang Ko Chin (張克勤)－Executive Chef of Badasan Restaurant, Taiwan
Chang is an award-winning chef at a famous Badasan restaurant at the Bali Left Bank in Taiwan, where he acts as the Executive Chef cum Owner. Even though he is not a Taiwanese indigenous, he is very familiar with the local cuisines, striving to stun the judges with his Taiwanese gourmet items.
Shoichiro Hikita (疋田昭一郎)－Executive Chef of Sisen Kikyouya, Japan
Shoichiro Hikita is the apprentice of an international Sichuan cuisine Chef Chen Kenichi (陳建一) of the variety show “Iron Chef” for seven years. Hikita will be living up to expectations and triumph in the upcoming contest.
Lee Wei Heng (李偉恒)－Deputy Director of Chef Training Course, The Malaysia Selangor & Federal Territory Ku Su Shin Choong Hung Restaurant Association, Malaysia
Lee will be the youngest contestant in the LKKIYCCCC 2018. At 23 years old, he is now the Deputy Director of Chef Training Course at the Kusu Catering Industry Association in Malaysia, where he spreads the Chinese cuisine culture to the masses.
In no particular order
Lee Kum Kee International Young Chef Chinese Culinary Challenge 2018 (LKKIYCCCC 2018) will be organised by Lee Kum Kee and steered by the World Federation of Chinese Catering Industry. The event will be jointly supported by 22 Chinese culinary associations from around the world:
Co-organisers#:
Australia - Australia Chinese Restaurateur Association
NSW Chef Association
Modern Asian Chef (Australia) Association
Canada - Chinese Cuisine and Hospitality Association of Canada
China -
China Five-Star Chef Committee
Hu Bei Cuisine Hotel Association
Xiamen Tourism Association
Columbia Global Gourmet Ltda.
France French International Cuisine Association
Japan The Japan Association of Chinese Cuisine
Korea Korea Chinese Cuisine Alliance
Malaysia The Malaysia Selangor and Federal Territory Ku Su Shin Choong Hung Restaurant Association
Chinese Chef Association of Kuala Lumpur, Malaysia
Netherlands Vereniging Chinese-Aziatische Horeca Ondernemers
New Zealand NZ Chefs Association Inc.
Philippines Le Toque Blanche Chef Association Philippines
Singapore Society of Chinese Cuisine Chefs
Taiwan Chinese Gourmet Association
Taiwan International Cookery Association
Taiwan Junior Chef Association
US Asian American Restaurant Association
American Culinary Federation – LA Chapter
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