Young chef Yang Gong from Canada has won the Gold Award in the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016, with his winning dish ‘Homing Birds with Diced Beef’.
Aged 36, Yang Gong is currently an Executive Chef at Bashu Sichuan Cuisine restaurant, with 20 years of experience in Sichuan and Cantonese cuisine.
Returning for its second year, the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 was held in Hong Kong on 28 and 29 September 2016. 43 aspiring young chefs from Australia, Canada, China, France, Hong Kong, Japan, Korea, Macau,Malaysia, the Netherlands, Singapore, Taiwan, and the United States competed for the championship title by creating one dish in 90 minutes according to designated ingredients paired with Lee Kum Kee sauces and condiments.
Seven influential Asian chefs formed a judging committee for this year’s competition, including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine), Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), and Jacky Yang (Lee Kum Kee Consultant Chef). The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the champion; and winners of Gold Award, Silver Award, Bronze Award and three excellence awards, including Most Creative Award, Best Sauce Combination Award, and Best Presentation Award.
Lee Kum Kee introduced the International Young Chef Chinese Culinary Challenge in 2014, substantiating the Group’s core value of “Considering Others’ Interests” in every aspect of its business operations, thereby promoting Chinese cuisine for the development of global Chinese culinary industry.
About Lee Kum Kee
Lee Kum Kee was established in 1888 by the founder Mr. Lee Kum Sheung. With a glorious history of 128 years, Lee Kum Kee has become a household name of Chinese sauces and condiments, as well as an international brand and a symbol of quality and trust. Spanning over three centuries, Lee Kum Kee has become a globally renowned Chinese enterprise offering over 220 choices of sauces and condiments to over 100 countries and regions. For more details, please visit www.LKK.com.