Promoting Chinese Culinary Culture

In pursuance of our mission in promoting Chinese cuisines worldwide, Lee Kum Kee also pioneers into new territories of fulfilling its social responsibilities.

    • Collaboration with Confucius Institute
    • In 2012, Lee Kum Kee initiated collaboration with Hanban (Confucius Institute Headquarters) to provide support to volunteers of the globally affiliated Confucius Institute who ventured overseas to promote the Chinese culture, including Chinese culinary skills. The collaboration scheme includes the Company arranging training for cooking knowledge and skills, and chefs' participation in the Institute's teaching programmes.

      In 2013, Lee Kum Kee and Confucius Institute Headquarters jointly published a Confucius Institute Chinese Cuisine Book and launched at Beijing Normal University. The Chinese Cuisine Book’s distinctive contents, innovative means of communication, and skillful presentation on the preparation of representative Chinese cuisines bring out vividly the strong flavour of the Chinese culture. During the ceremony, Lee Kum Kee and Hanban (Confucius Institute Headquarters) signed the Memorandum of Cooperation 2013, and pledged to maintain support to volunteers and the promotion of Chinese culture overseas.

      Lee Kum Kee will extend its collaboration with Confucius Institute in 2014 to 2016. Besides the donation of convenience sauce products and teaching materials for Chinese cuisines, Lee Kum Kee will also cooperate with the Headquarters of Confucius Institute to carry out activities such as "Chinese Culinary Culture Festival" overseas.


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    • Promotion of Sichuan Dishes as Intangible Cultural Heritage
    • In 2011, Lee Kum Kee Director Mr. Charlie Lee released a research paper entitled “Sichuan Dish Intangible Cultural Heritage Study”. Lee Kum Kee also signed a Memorandum of Cooperation with the Cuisine Association of Sichuan Province to jointly promote the application of Sichuan dishes as intangible heritage. The success in the application of intangible cultural heritage serves to benefit the protection and inheritance of Sichuan dishes and culinary skills and stimulate similar development of other renowned Chinese cuisines.


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    • Collaboration with China’s State Council Information Office in “Experience China”
    • Since 2012, Lee Kum Kee has played an active role in supporting “Experience China” of the State Council Information Office to stage events in Tokyo, Geneva and Berlin to enhance the understanding of Chinese cuisines by people from all nations thereby promoting Chinese cuisines worldwide.


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    • International Young Chef Chinese Culinary Challenge
    • Lee Kum Kee organised the International Young Chef Chinese Culinary Challenge for the first time ever in March 2014. The cooking contest gathered young chefs from seven regions, namely Hong Kong, Japan, Korea, Macau, Malaysia, Singapore and Taiwan, with an aim to develop a unique exchange platform for them to expand their horizons and raise the professional standards of the Chinese culinary industry.


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