MANILA, PHILIPPINES - MediaOutReach - 31 October2019 - Young chefs, budding restaurateurs, and aspiring culinarians from acrossthe Philippines are set to put their skills to the test and rise to the top oftheir game as they battle it out to earn the privilege of representing theircountry for an international culinary contest. Lee Kum Kee, the inventor of oyster sauce and a globally renowned Chinesesauce and condiment manufacturer, has invited local aspiring chefs to compete at the firstever International Young Chef Chinese Culinary Challenge (IYCCCC) - PhilippinesQualifiers at Magsaysay Center for Hospitality and Culinary Arts in Manilayesterday.

Since its inception in 2014, the IYCCCC has been a biennial contestproviding an international exchange platform for the Chinese culinary industry. Itencourages young chefs from the world to hone their skills and learn, while atthe same time, promoting the inheritance of Chinese culinary skills andsustainable development of the Chinese culinary industry with the aim ofenhancing the international standard of Chinese cuisines.

Yesterday, a star-studdedjudging panel, including Singaporean award-winning Chef Aaron Tan Kean Loon andChef James Antolin, President of LTB Philippines Chefs Association, selected twowinners from the Philippines Qualifiers. The talented contestants Chef Michael Lee and Chef MuhajiranIjiran lll will go on to the next level in the 4^th IYCCCC in HongKong next year, competing with around 50aspiring young chefs from over 20 countries and regions for the internationalchampionship. In the last contest, all three contestants from thePhilippines won bronze awards.

Mr. Leslie Lau, Managing Director - South Asia of Lee Kum Kee said, "Withthe mission of 'Promoting Chinese Culinary Culture Worldwide', Lee Kum Kee iscommitted to nurturing Chinese culinary talents worldwide. The IYCCCC is anoptimal platform for young Chinese chefs from around the world for culinaryexchange. In the 3^rd IYCCCC, we had representatives from thePhilippines for the first time. This year, we are going even further to host thefirst-ever Philippines Qualifiers. I wish the two talented winners all thesuccess in the finale in Hong Kong next year, representing the Philippines tofight for the championship."

Renowned for the invention of oyster sauce and its premium qualitywith over 130 years of history, Lee Kum Kee, is one of the world's most recognisablenames for Chinese sauces and condiments across the globe. Lee KumKee first entered the Philippine market with Sysu International Inc as the soledistributor back in the 1980s and has since been one of the trailblasers in theindustry, furthering its effortsto promote Chinese culinary culture, and nurturing future local culinarytalents.

For more details, please visit www.LKK.com, follow Lee Kum Kee on Facebook (@LeeKumKeePh) anduse the hashtag #LeeKumKee.

Photos:

(Seated fromLeft to Right) Ms. Sandy Cu, Product and Business Development Director of SysuInternational, Chef James Antolin, President of LTB Philippines ChefsAssociation, Mr. Leslie Lau, Managing Director -- South Asia of Lee Kum Kee, Singaporean award-winningChef Aaron Tan Kean Loon and Mr. Ryan Cruz, BusinessManager -- Philippines of Lee Kum Kee, with all the contestants at the openingceremony of the competition

About Lee Kum Kee

Lee Kum Kee was established in 1888 by its founder Mr. LeeKum Sheung. With its sustainable development in 131 years, Lee Kum Kee hasbecome a well-known household name of Chinese sauces and condiments, as well asan international brand and "a symbol of quality and trust". Spanning over threecenturies, Lee Kum Kee is a globally renowned Chinese multinational corporationoffering over 200 choices of sauces and condiments to over 100 countries andregions. Please visit www.LKK.com for further details.

About Lee Kum KeeInternational Young Chef Chinese Culinary Challenge

Since its inception in 2014, the Lee Kum Kee InternationalYoung Chef Chinese Culinary Challenge has been a biennial contest thatdemonstrates the Group's mission of promoting Chinese culinary cultureworldwide, setting an international platform for young Chinese culinary chefsfrom around the world to hone their skills and exchange experiences with theircounterparts.