Lee Kum Kee, the leader in Authentic Chinese sauces is celebrating 123 years of giving superior quality products to every home. After bringing you not one but four cooking demos featuring five of the most distinguished chefs in the Philippine culinary scene, Chef Sau del Rosario, Chef Sandy Daza, Chef Eugene Raymundo, Chef Him Uy De Baron and Chef Ernest Gala, Lee Kum Kee once again sets the bar high as they gave you a one-of-a-kind event in this year’s loudest, biggest and grandest cooking demo, the Cook with the Masters Grand Cooking Demo featuring Lee Kum Kee’s brand ambassador for Southeast Asia and true culinary expert, Chef Bruce Lim.
Last October 9, 2011, the mall goers of Glorietta came and witness a feast of authentic Chinese aroma and flavors as Chef Bruce Lim shared four mouthwatering dishes that will be a sure fire hit in every kitchen. Lucky audience members, culinary students, media, and celebrities showcase their culinary talents as they step in a huge kitchen arena together with Chef Bruce. Six separate kitchen areas were setup for the instant apprentices, complete with all of the ingredients and Lee Kum Kee products that they needed to prepare each dish. As Chef Bruce shared the step by step process of his recipes to the audience, he also guided the demo participants as they cook alongside our Master Chef.
The cooking extravaganza started off by an exciting and heart thumping performance of Brigada that started on the second floor going down to the activity center. The guests were welcomed by TV personality and host of the event, Issa Litton. Shortly after, the audiences were delighted by Chef Bruce’s mouthwatering demonstration which started with Three Cup Chicken made with Lee Kum Kee Premium Soy Sauce and Sesame Oil cooked alongside audience members.
Also in this round, Chef Bruce demonstrated another recipe, the Oyster Chicken with Mushroom Medley made with Lee Kum Kee Premium Oyster Sauce, Soy Sauce and Fine Shrimp Sauce, a simple yet delicious recipe that you can do with your excess chicken meat. Next dish prepared is the Spicy Seaside Prawns made with Lee Kum Kee Chili Garlic, Premium Oyster Sauce and Seasoned Soy Sauce for Seafood. Culinary students from Center for Culinary Arts and Magsaysay Center for Hospitality and Culinary Arts that battled-off their culinary skills in this recipe.
Last but not the least, the Braised Pork Belly made with Lee Kum Kee Premium Soy Sauce, Oyster Sauce and Hoisin Sauce. This exciting dish was made more exciting as celebrities Baron Geisler, Phoemela Barranda, Desiree del Valle, Enzo Pineda, Rocco Nocino and Steven Silva and Djanine Cruz whipped this dish up for the audiences’ indulgence.
Attendees of the grand cooking demo also had a lot of fun as they participated in the various activities. The interactive booth area called Lee’s Kitchen gave the participants a hands-on experience of the products, and a deeper appreciation of the brand’s heritage. The area was divided into three main sections. The history wall showcased the heritage of Lee Kum Kee, the tasting area showed the variety of dips and sauces. At the end of the interactive area, Lee Kum Kee fans took home cool prizes from Lee Kum Kee and a lovely photo souvenir.
Being here for more than a century proves that Lee Kum Kee stood the test of time by assuring all its consumers that quality, consistency and variety are sealed in each bottle. These three qualities makes a great brand, exactly what Lee Kum Kee is from 1888 up to present, and certainly for the generations to come.
FOR MORE INQURIES, PLEASE CONTACT:
Ms. Sheila Dapitan
Lee Kum Kee Brand Manager