Hit Hong Kong with "Poetic Cuisine"
A new trend in quality Chinese cuisine that promotes Chinese culinary cultureon the world stage
HONG KONG, Aug. 26, 2010 /PRNewswire-Asia/ -- As a century-old ethnic Chinese brand in Hong Kong, Lee Kum Kee is always committed to promoting Chinese cuisine worldwide. With this mission in mind, the Company sent a team of five top-notch master chefs from China to compete in the "2011 Taipei World Championship of Cookery" in May this year.
Led by master chef Qu Hao, the winner of various international culinary awards, the "Lee Kum Kee Chef Team" comprises four reputed young chefs from Beijing—Shi Xiusong (Executive Chef, Beijing Da Dong Roast Duck Restaurant), Hou Xinqing (Huaiyang Head Chef, Summer Palace, China World Hotel), Chen Qing (Executive Chef, Beijing Kong Yiji Fusion Restaurant) and Li Ke (Executive Chef, Beijing Pinxiantang). The five world-class master chefs are in Hong Kong today to prepare their delicious award-winning dishes for distinguished guests, including Lee Kum Kee Group Chairman Mr Lee Man Tat, Lee Kum Kee Sauce Group Chairman Mr David Lee, and renowned food critics Mr William Mark and Chef Chow Chung.
Lee Kum Kee Sauce Group Chairman Mr David Lee expressed, "Built upon 123 years of history, Lee Kum Kee has developed into a leading enterprise in the sauces and condiments industry in the world. Over the years, we have developed and maintained a close collaborative relationship with the culinary industry. This competition has given us the opportunity to collaborate with a number of top chefs on the international stage and showcase the art of traditional Chinese cooking."
Chef Qu Hao, Lee Kum Kee Chef Team Leader, said, "We have used Lee Kum Kee sauces and condiments for years. Our trust in the brand has led to a profound and longstanding relationship. We are honoured to be invited by Lee Kum Kee to collaborate on blending 'Poetic Cuisine' with Lee Kum Kee sauces and condiments. We hope to continue working closely with Lee Kum Kee to raise the standard of cuisine and make it shine even more brightly on the world stage."
About Huaiyang Poetic Cuisine
"Poetic Cuisine" is a new style of Chinese cuisine that is emerging in China in recent years. It is based on taste, and aims at creating a scenery in each utensil. It brings China's millennia-old art forms—painting, bonsai, architecture and humanities—to life on a utensil, which is carefully arranged in a beautifully rendered diorama of culinary art. As the saying goes, "There is a scenery in every dish and it allows room for imagination." "Poetic Cuisine" absolutely gives diners a stunning visual sensation, while satisfying their taste buds at the same time.
Huaiyang is a land of plentiful produce and is the cradle of Chinese art. Lee Kum Kee Chef Team created "Huaiyang Poetic Cuisine", using the theme "Jiangnan in Spring Drizzle, Painting of Nature". The six exquisite dishes begin with the appetizer "Double Allure", which is followed by "Lover's Knot on Soup", entrées "Between Earth and Heaven", "Salt-baked Braised Duck", and "Fertile Land and Lakes", and finish with the dessert "Jiangnan Delicacies". All the six dishes are inspired by the rich poetic culture of Jiangnan, and they bring out the poetic refinement of "Jiangnan in Spring Drizzle, Painting of nature" through careful combination of selected ingredients, superior cooking skill, and exquisite presentation.
"Lover's Knot on Soup" boasts a rich Chinese flavour in a delicious soup, furnished with noodles made of sea bream intricately woven into traditional Chinese knots. The entrée "Between Earth and Heaven" is beef marinated and cooked in multiple Lee Kum Kee sauces, served on a coil of twisted bread and "tied in" to a rectangular white ceramic plate with a single strand of bread, symbolizing the age-old Chinese philosophy of harmony between the domed sky and square earth. "Fertile Land and Lakes" is presented on an arrangement of black writing blocks and lush green bamboo shoots, exuding the gentle painted charm of Jiangnan's natural beauty.
About 2011 Taipei World Championship of Cookery
In May 2011, 26 teams from Japan, Korea, Singapore, Hong Kong, Macau, the Netherlands and Taiwan participated in Taiwan's "2011 Taipei World Championship of Cookery", all vying to bring home the title of this renowned culinary contest. The "Lee Kum Kee Chef Team", using a wide selection of Lee Kum Kee sauces and condiments, created a rich platter of innovative dishes inspired by the theme "Jiangnan in Spring Drizzle, Painting of nature". In the 3.5-hour competition, they created in order, an appetizer; a soup; poultry, beef and seafood entrées; and a dessert, winning unanimous praise from the international judges and audience. Their brilliant efforts won them the crown of World Championship of Cookery.
About Lee Kum Kee Company Limited
In 1888, Mr. Lee Kum Sheung invented oyster sauce in Nan Shui Village, Guangdong Province, China and founded Lee Kum Kee. Today, Lee Kum Kee has introduced more than 220 sauces and condiments reaching over 100 countries and regions across five continents. It is now a century-old Chinese sauces and condiments brand well recognized around the world.
With its core value of "Pragmatism, Integrity, Constant Entrepreneurship" and "Si Li Ji Ren (Considering Others' Interest)", Lee Kum Kee has become a symbol of quality and trust.
Lee Kum Kee will continue pursuing its mission of "Promoting Chinese Cuisine Worldwide", aiming to reach every corner in the world.
To know more about Lee Kum Kee, please visit our website www.LKK.com.
