More than a hundred years after it presented its soy sauce in China, Lee Kum Kee continues to flourish and now markets its range of sauces and other condiments in different parts of the globe, including Australia, Europe and North America.
According to its official magazine Corporate Link, “Lee Kum Kee stayed firm to the corporate values of Pragmatism, Integrity, Constant Entrepreneurship [and] ‘Si Li Ji Ren’ (Considering Others’ Interests).”
The company likewise “continued to innovate and invest in infrastructure, market and product development” and shares its success to the public to benefit the community.
Founded in 1888 and presently headquartered in Hong Kong, the oyster sauce company recently added two new flavors to its line of Panda Brand Ready Sauces marketed in the U.S., reported PR Newswire.
Elaine Thai, the vice president of marketing, said that the Panda Brand Ready Sauces including the latest additions--the Honey Sesame Chicken and Korean BBQ Stir-Fry Sauces--make it easier to prepare delicious Asian dishes.
Speaking of new things, the family-owned company celebrates a new recognition.
Lee Kum Kee Group Chairman Lee Man Tat, a third generation Lee, received the Macallan Lifetime Achievement Award during the World Gourmet Summit held in Singapore on March 28 to April 24, according to Asia Food Journal.
The chefs who prepared the food for the summit used Lee Kum Lee products to season some of the dishes served.
When asked by the food site how the company ensures quality control, May Lim, managing director for South East Asia, Middle East and Africa, said, “We have achieved many ISO standards for our products, and we produce our oyster sauce from farm to fork.”
She further supported her answer by declaring Lee Kum Kee’s philosophy: “Never compromise on quality, 100 minus one equals to zero.”
How do they produce their popular soy sauce?
“It’s still a natural fermentation process without the pollution,” said Lim.
The century-old company recently proved that it knows how to give back to society.
The Lee Kum Kee Family donated $21 million to Harvard University to be used in building the Lee Kum Sheung Center for Health and Happiness at the Harvard T. H. Chan School of Public Health, reported The Business Journals on April 25.
Named after the founder of the giant condiment manufacturer, the third and fourth generations of the Lee Kum Kee family consider the future center as a “fitting tribute” to their great-grandfather.
“This new center is dedicated to the science of health and happiness,” said Sammy Lee.
More than 60 Asian restaurants participated in the annual Lee Kum Kee Asia Food Fest held in Toronto, Canada, on April 29 to May 15, according to the event’s website.