Most Malaysians would have Lee Kum Kee sauces in their kitchen. One of my favourites would be Lee Kum Kee Premium Brand Oyster Sauce which is often used in my home dishes. At the event today, I learnt some new cooking recipes from radio host Chan Fong and actor Jeffrey Cheng. Healthy and easy-to-cook is what comes to mind when I saw the recipe and really can’t wait for the cooking demonstration to begin.
Ms. May Lim, Managing Director of Lee Kum Kee shared, “The dishes that our celebrity chefs presented are delicious and easy-to-cook. We are very honored that they have chosen to use Lee Kum Kee sauces in their personal recipes.” With that, the cooking demonstration started with radio host Chan Fong introducing his acclaim home dish ‘Grilled Chicken Wings with Coconut Milk and Oyster Sauce’.
While waiting for Chan Fong’s dish to be ready (approximately takes 20 mins), actor Jeffrey Cheng steps up to introduce his homemade dish. Being a healthy concious person, his dish was ‘Low-calorie Soy Milk Soup with Scallops’. Both celebrities used Lee Kum Kee Premium Brand Oyster Sauce and Lee Kum Kee Selected Light Soy Sauce as seasoning sauces to enhance the richness and flavours of their dishes.
As we await for both dishes to be ready, Lee Kum Kee facebook’s winners were invited onto stage for a photo opportunity with Chan Fong and Jeffrey Cheng.
Finally, the dishes are ready and we get to sample it. I would have to say “thumbs up” for the food was simply delicious. The wonderful taste of Lee Kum Kee Premium Brand Oyster Sauce is evident in both dishes.
No wonder, Lee Kum Kee is one of the most trusted household brand name (especially in Chinese cuisine) for its uncompromising commitment to quality. The origins of Lee Kum Kee began with the creation of the flavourful and wonderful oyster sauce by the founder of the company, Mr. Lee Kum Shueng, in China’s Guangdong Province. Today Lee Kum Kee is available around the world in 100 countries and brings a delicious array of flavours to the table with over 200 sauces and condiments.
