About Lee Kum Kee

In Hong Kong during the 1950s, Lee Kum Kee Oyster Sauce was so sought after that consumers were willing to pay HK$1.80, which, considering that the average person earned only HK$10 per month at the time, meant 20% of their monthly salary was spent on Oyster Sauce! This goes to show how valued a commodity it was! Because after all, it’s all about quality, quality… Oh and did we mention quality?

Want to be one of the selected oysters and be part of the Premium Oyster Sauce?! Make sure they are 2-3 years old or, they are out!

3000 years ago, the great, great, great... grandfather of soy sauce was born in China. The soy bean flavour remains in both hot and cold dishes, whereas Japanese soy sauce might dissipate under high temperature of cooking.

Lee Kum Kee sauces were space travellers with china's space mission "Shenzhou IX", "Shenzhou X" and "Shenzhou XI".

All selected soy beans must be “non-GM” in Lee Kum Kee soy sauce – absolutely no question!

All oysters are freshly processed and freshly extracted on the day of harvest… Delay no more!