Singaporean representative nabs the gold medal in Lee Kum Kee’s International Young Chef Chinese Culinary Challenge 2016
by Darinee Durai
@ 18 Nov 2016
Last week, the team got to celebrate the Singaporean representative’s glorious win in the Lee Kum Kee’s International Young Chef Chinese Culinary Challenge (IYCCCC) held in Hong Kong on September 2016. Chef Tan Kean Loon beat over 40 contestants from 13 countries. Chef Tan worked hard to enter the competition (winning another award prior to join the IYCCCC is a prerequisite.) There he was faced with a black box challenge which had prawns, kurobuta and beef. He’s way of using the beef with a Lee Kum Kee sauce won over the judges and brought home the Champion and Gold Awards.
“Lee Kum Kee’s sauces are innovative without forgetting the roots of the Chinese cuisine. I feel a sense of loyalty to the brand because of the noble philosophies they embody. They are the global brand that raises our cuisine to a whole other level. Every details makes a difference resulting in consistently high quality sauces.” Chef Tan Kean Loon
