In 1888, a restauranteur named Mr. Lee Kum Sheung from Southern China was boiling a pot of oyster soup and forgot about it until the soup was simmered down to a thick gravy. He tasted it and discovered an irresistible, delicious new flavour.
Since then, he started selling this as ‘Oyster Sauce’. Mr Lee was the founder of Lee Kum Kee and his story is how Chinese staple larder oyster sauce was invented. With a food heritage dating back 131 years, Lee Kum Kee now manufactures and distributes its authentic Chinese sauces and famous condiments across more than 100 countries and regions worldwide.
Lee Kum Kee is the largest and best known Chinese sauce brand in the global Chinese market as well as the brand of choice for Michelin-starred Chinese restaurants and chefs.
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!