Where culinary elites are brought together to celebrate Asian gastronomy

HONG KONG, CHINA  - 29 July 2025 - The 2025 Asian Championship of World Chinese Cuisine, organised by the World Federation of Chinese Catering Industry, was held on 26th June 2025 at the Chinese Culinary Institute in Hong Kong, China. As the title sponsor, Lee Kum Kee provided contestants with its sauce products for use, empowering top chefs from across Asia in crafting exquisite dishes and compete for top honours.

This marks the first time the competition being hosted in Hong Kong, China, drawing 70 teams of Chinese cuisine chefs from across Asia to showcase their culinary skills and foster expertise exchange. Each team was tasked with preparing one cold dish and two hot dishes within 90 minutes. A panel of professional judges evaluated the entries based on taste, creativity, presentation, and execution.

Throughout the competition, the chefs tactfully incorporated a variety of Lee Kum Kee sauces into their creations, demonstrating the versatile applications of the brand's sauce products in professional settings. The event also served as a valuable platform for chefs to connect, exchange ideas, and elevate their culinary craftsmanship.

Following the one-day intense battle, the results were revealed at the “Lee Kum Kee Gala Dinner - 2025 Asian Championship of World Chinese Cuisine Awarding Ceremony”. The night brought together contestants, industry representatives and guests throughout Asia to enjoy a specially curated banquet featuring dishes made with Lee Kum Kee sauces and celebrate the achievements of winning chefs.

Dodie Hung, Executive Vice President - Corporate Affairs of Lee Kum Kee said, “Lee Kum Kee has always been working closely with culinary partners and chefs in supporting various cooking competitions and industry symposiums. We are thrilled to see chefs from across the region using our sauce products to curate delicious and innovative dishes in this prestigious competition. We look forward to continuing our collaboration with chefs to deliver superior Asian culinary experiences and promote Chinese culinary culture worldwide.”

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 Editor : Lie - MOR