As the preferred Asian sauce brand for Chefs around the world, Lee Kum Kee understands the needs of its professional partners and their pursuit of excellence.

The 129 years old company constantly strives to be at the forefront of providing innovative and versatile sauces for the foodservice professionals. This total quality management approach covers the entire food production process “from Farm to Fork”. For instance, Lee Kum Kee’s oyster sauce is made with the finest fresh oysters grown in its own oyster farms, located in the most optimum location for oyster farming; while soy sauce is fermented using non-genetically modified (non-GMO) soy beans under natural sunlight, combining traditional craftsmanship with modern production technologies to ensure compliance with high standards of food quality and hygiene.

To meet consumers’ ever changing taste requirements, Lee Kum Kee’s R&D team is always working on new and innovative products creation as well as new applications for existing products, whilst bearing in mind the needs of our foodservice partners and professional chefs.

Lee Kum Kee was established in 1888 by its founder, Mr. Lee Kum Sheung. With a glorious history of 129 years, Lee Kum Kee has evolved into an established household name for Chinese sauces and condiments, well recognised as an international brand and a symbol of quality and trust. In pursuit of “Promoting Chinese Cuisines Worldwide”, Lee Kum Kee has now more than 200 sauces and condiments marketed in over 100 countries and regions.