If not for Lee Kum Sheung's forgetfulness 130 years ago, Chinese cooking would not be what it is today. Lee, a tea seller who happened to also sell oysters, accidentally left his pot of oysters unattended until he smelled a strong aroma. By a stroke of luck, he returned at the right time to find that the supposedly clear soup has turned into delicious thick brownish sauce.
[1] And that is how oyster sauce is discovered!
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| I have consumed oyster sauce my whole life |
It is hard to not find a Lee Kum Kee product in Malaysian households. May it be its flagship oyster sauce or soy sauce, Lee Kum Kee has been flavouring dishes for generations! As far as I remember, I have had Lee Kum Kee Oyster Sauce in my fridge all my life! Whether it is to enhance a serious festive dish or to just make plain rice instantly appetizing, oyster sauce is always reliable, don't you agree?
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| The range of Lee Kum Kee products |
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| Lee Kum Kee's flagship products, the oyster sauce and soy sauce |
In furthering its efforts to promote and celebrate Chinese culinary culture in South East Asia, Lee Kum Kee introduced its inaugural Hope as Chef Programme in Malaysia. Through the scholarship programme, the brand hopes to hatch new generation of young professional chefs to augment the Chinese cooking scene to professional levels worldwide.
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| Dishes created by students of KUSU students |
The Hope as Chef Programme will help seal a partnership with the Malaysia Selangor and Federal Territory Ku Su Shin Choong Hung Restaurant Association (KUSU), a reputable professional Chinese cuisine chef training center in Malaysia.
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| Chinese cuisine has needs art and skill |
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| KUSU chef students |
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| Partnership between Lee Kum Kee and KUSU |
Lee Kum Kee will be awarding over RM250,000 to 13 outstanding students of KUSU Chef Training Programme, supporting their 8-month culinary training leading to the completion of their diplomas.
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| Aspiring chefs receiving scholarships |
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| Cooking class by KUSU's master chef |
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| Learning how to make Chinese dumplings |
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| Dexterity is important |
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| A student chef showing me how it is done |
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| Tadaa! Looks like the ones sold in dimsum shop? |
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| Even prouder when I get to savour it |
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| Scrumptious spread by students of KUSU |
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| Salted egg fish skin! My favourite |
For more information, visit
https://malaysia.lkk.com/my/en/kitchen/ and
http://www.kusu.com.my
[1] https://en.wikipedia.org/wiki/Oyster_sauce
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