Lee Kum Kee Strengthens Culinary Heritage at Asia’s 50 Best Restaurants 2026 in Hong Kong
HONG KONG, CHINA – Lee Kum Kee Sauce, a prominent name in the global sauces and condiments market, served as the Official Sauce and Condiment Partner for the Asia’s 50 Best Restaurants 2026 awards ceremony held in Hong Kong from March 23 to 25. This event was particularly significant as it marked the first time the prestigious culinary awards were hosted in Hong Kong, underscoring the city’s growing prominence in the Asian dining landscape.
Celebrating Culinary Excellence
During the awards, Lee Kum Kee showcased its commitment to culinary heritage and innovation by bringing together top chefs and diverse cultures through a series of curated experiences. The brand’s involvement highlighted its dedication to preserving Asian culinary traditions while promoting gastronomic innovation on a global scale.
The “Asian Flavour Duet,” a late-night supper event co-created with Vicky Cheng, the Executive Chef and owner of WING, was a focal point of the celebration. This event took place on March 24 and was hosted at two iconic culinary venues in Hong Kong, featuring two distinct chapters: “Paying Tribute to Heritage” and “Innovative Fusion.” Guests were invited to explore the vast possibilities of Asian flavors.
A Journey Through Heritage and Innovation
The evening commenced at Lin Heung Lau, a historic teahouse that has been a staple in Hong Kong for over a century. Chef Vicky Cheng reimagined classic late-night dishes using Lee Kum Kee’s signature sauces, allowing guests to indulge in nostalgic flavors within the warm ambiance of the venue.
The celebration then transitioned to Medora, Chef Vicky’s Western dining establishment, where an “Innovative Fusion” menu was unveiled. The chef demonstrated his modern culinary philosophy by blending Lee Kum Kee sauces with contemporary cooking techniques to create bold, unexpected dishes. Guests enjoyed specially crafted cocktails infused with Lee Kum Kee sauces, along with a unique sauce-inspired gelato that harmoniously combined savory, umami, sweetness, and spice.
Dodie Hung, Executive Vice President – Corporate Affairs at Lee Kum Kee, expressed pride in celebrating Hong Kong’s late-night food culture alongside Chef Vicky and the global culinary community. She emphasized the importance of showcasing the depth of Asian flavors on the world stage.
Recognizing Culinary Talent
During the awards ceremony on March 25, Lee Kum Kee’s booth featured a variety of its acclaimed sauces and innovative products. Attendees sampled specially crafted bites that highlighted the brand’s flavors and techniques, reinforcing its status as a trusted partner in kitchens worldwide.
The Highest Climber Award, sponsored by Lee Kum Kee, was presented to Lamdre in Beijing. Chef Park from Atomix, ranked No. 1 in North America’s 50 Best Restaurants 2025, recognized Lamdre for its pioneering plant-based dining approach that promotes healthy, sustainable living while honoring Chinese biodiversity in its menus.
Additionally, WING, under Chef Vicky’s leadership, secured an impressive second place in the 2026 Asia’s 50 Best Restaurants list. The restaurant had previously ranked No. 11 on The World’s 50 Best Restaurants list in 2025, highlighting its continued acclaim on the international stage.
Future Collaborations in Culinary Arts
With the successful hosting of the Asia’s 50 Best Restaurants awards in Hong Kong, Lee Kum Kee aims to deepen its collaborations with leading culinary talents worldwide. The brand is committed to championing Asian flavors and fostering meaningful dialogue within the global culinary community, ensuring that the spirit of Asian cuisine continues to thrive in kitchens and dining tables across the globe.
Source: www.zawya.com
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Published on 2026-04-02 11:14:00 • By the Editorial Desk
