HONG KONG, Sept. 30. 2016 /PRNewswire/ -- Chinese cuisine has emerged in Hong Kong! Lee Kum Kee last night announced the winners of the International Young Chef Chinese Culinary Challenge 2016 at an award presentation ceremony featuring 400 guests and luminaries of the global Chinese culinary world. Tan Kean-loon (Singapore) was named champion, capturing both Gold and Distinction Awards with his winning dish 'Lee-Kee Classic Beef Tenderloin'.
Speaking on behalf of the panel of seven distinguished judges, Mr. Lu Yong-liang, China Master Chef, said, "This competition is an effective platform for knowledge exchange. Judging this year was extraordinarily challenging due to the incredibly high standard of creativity present in all the entries. We hope that all our participants will go on to effectively use Lee Kum Kee sauces to create dishes of great taste, presentation and fragrance - because great taste lives in the details. They represent our future and will carry the torch forward for the global Chinese culinary world."
Linda Ho, Executive Vice President of Global Marketing, Lee Kum Kee Sauce Group, said, "Lee Kum Kee has made it our mission to uplift the excellence of Chinese culinary traditions. This is our second time hosting the competition, going global with contestants from 13 countries and regions, supported by a star-studded group of prestigious industry organisations. I'm encouraged to see the fine craftsmanship and creativity of these young chefs, each of whom brings their own unique interpretation of Chinese cuisine. Lee Kum Kee is committed to nurturing Chinese culinary talent worldwide and we sincerely wish all the contestants a bright and successful future career."
Madam Shang Ha-ling, Secretary-General of the World Federation of Chinese Culinary Industry (WFCCI), said: "The International Young Chef Chinese Culinary Challenge 2016 is focused on the growth and development of young chefs, who have come together from all over the world to exchange ideas, learn from each other and better their craft. These young chefs are incredibly creative and energetic, not afraid of experimenting with their skills to find ways to surprise and delight. The contestants this year have all proven themselves as torch carriers for the development of the Chinese culinary industry, with their determination and passion for preserving Chinese culinary arts."
Tan Kean-loon (Singapore) said: "I'm honored to win the Lee Kum Kee International Young Chef Chinese Challenge 2016, and I sincerely thank Lee Kum Kee for giving us this opportunity to learn from each other. It was inspiring to see other young chefs using Lee Kum Kee sauces creatively to put their own spin on Chinese dishes. This international competition not only gives us exposure but a window to show global food enthusiasts the essence of Chinese cuisine, and we are proud to be taking on this mission. Winning this is a huge encouragement, motivating me to further develop my career and I am truly thankful for that."
In addition to the championship title, both the "Most Creative Award" and the "Best Sauce Combination Award" went to Yuen Ho-sing (Hong Kong) with his winning dish 'Magician's Hat-trick'; while Park Eun-young (Korea) took home the "Best Presentation Award" with her winning dish 'Pork Mushrooms in Chilli-bean Sauce'.
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Please stay tuned to our media website LKK-IYCCCC.com for regular updates.
About the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016
The Lee Kum Kee International Young Chef Chinese Culinary Challenge (IYCCCC) was held in Hong Kong on 28 and 29 September 2016. 43 aspiring young chefs from Australia, Canada, China, France, Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan, and the United States competed for the championship title in a two-day competition by creating one dish in 90 minutes according to designated ingredients paired with Lee Kum Kee sauces and condiments.
7 influential Asian chefs formed a judging committee for this year's competition, including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine), Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), and Jacky Yang (Lee Kum Kee Consultant Chef). The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the champion; and winners of Gold Award, Silver Award, Bronze Award and three excellence awards, including Most Creative Award, Best Sauce Combination Award, and Best Presentation Award.
Lee Kum Kee introduced IYCCCC in 2014, substantiating the Group's core value of "Considering Others' Interests" in every aspect of its business operations, thereby promoting Chinese cuisine for the development of the global Chinese culinary industry.
About Lee Kum Kee
Lee Kum Kee was established in 1888 by the founder Mr. Lee Kum Sheung. With a glorious history of 128 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. Spanning over three centuries, Lee Kum Kee has become a globally renowned Chinese enterprise offering over 220 choices of sauces and condiments to over 100 countries and regions. For more details, please visit www.LKK.com.
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