Kuching, Sept 8: The 4th World Master Chefs Competition for Cantonese Cuisine recently took center stage in Kuching, Sarawak, Malaysia, from Sept 4 to 6.
Organized by the World Master Chefs Association for Cantonese Cuisine (WMACC) and generously sponsored by Lee Kum Kee, this prestigious culinary event brought together over 160 elite chefs from more than 20 countries and regions worldwide.
The primary objective of the competition was to promote the global development and exchange of Cantonese culinary arts, and it achieved this by challenging chefs to showcase their Cantonese culinary skills using Lee Kum Kee premium sauces and condiments.
Lee Kum Kee, the Official Sauces Supplier for the competition, provided an array of their signature sauces and condiments, inspiring participating chefs to craft innovative Cantonese dishes.
In addition to their role as a sponsor, Lee Kum Kee also supported 20 talented chefs from Hong Kong, China, and Malaysia, fostering collaboration and idea exchange among participants.
The competition unfolded over two eventful days, from September 5 to 6, where over 160 Chinese chefs hailing from various countries and regions, including Malaysia, Mainland China, Hong Kong SAR, Macao SAR, Taiwan, Australia, the Netherlands, Japan, Korea, Singapore, the United Kingdom, the United States, and more, showcased their exceptional talents in creating innovative Cantonese dishes using Lee Kum Kee’s premium sauces and condiments. The judging panel, comprising 12 globally-renowned Chinese master chefs, assessed the dishes based on criteria such as taste, cooking techniques, presentation, and hygiene standards, ultimately determining the Top 10 “World Master Chefs for Cantonese Cuisine.”
Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee, expressed his enthusiasm for supporting this event, stating, “With a history spanning 135 years, Lee Kum Kee has been dedicated to promoting the development of the global Chinese culinary industry, with a particular focus on Cantonese cuisine. We are pleased to support the competition by sponsoring Lee Kum Kee’s products. We hope the dishes created by each team, with the use of Lee Kum Kee sauces, could fully unleash the exquisite and delicate flavors of Cantonese cuisine. It would be great that they helped promote the Cantonese culinary culture to the world and ensure that the legacy is preserved and passed down to future generations.”
During the competition, Lee Kum Kee collaborated with Master Chef Kwok-keung Chan from Hong Kong, showcasing his exceptional skills in braising abalone using Lee Kum Kee Premium Oyster Sauce. The audience had the opportunity to taste the delectable abalone, resulting in enthusiastic and positive responses. Furthermore, the Lee Kum Kee Malaysia team set up a dedicated demo area and hosted multiple food tasting sessions. Over 100 representatives from Kuching’s foodservice industry were invited to join and learn more about the features and applications of Lee Kum Kee’s flagship and new products.
The 4th World Master Chefs Competition for Cantonese Cuisine not only celebrated the artistry of Cantonese cooking but also highlighted the invaluable contribution of Lee Kum Kee in preserving and promoting this culinary tradition on a global scale.
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