Lee Kum Kee

If that accident hadn't happened, there would be no Lee Kum Kee today.

For over 135 years, Lee Kum Kee Oyster Sauce has been in existence, stemming from a story when Mr. Lee Kum Sheung, a tea house owner in Guangdong province, forgot to turn off the heat on a pot of oyster soup because he was too busy. When he finally noticed, a fragrant aroma wafted from the kitchen. Returning, he found that the oyster soup he had left simmering had turned into a rich, dark liquid with an enticing smell. He decided to taste it and discovered that the seemingly burnt soup had a deep, rich, slightly salty and sweet flavora new taste sensation that delighted his palate.

From Accidental Discovery to Leading Sauce Brand in China

Afterward, Mr. Lee Kum Sheung began selling this oyster sauce at his tea house under the name Lee Kum Kee, which quickly gained immense popularity among locals. Naturally, with the oyster sauce selling so well, he later established a company to expand production and distribution nationwide.

In its early years, Lee Kum Kee faced numerous challenges, including political instability and economic changes in China. However, the company persevered and adapted to the changing times, eventually becoming a leader in the sauce manufacturing industry by introducing new products such as soy sauce, hoisin sauce, and chili sauce. This allowed his brand to reach a wider consumer base.

Success in Hong Kong and Global Expansion

Subsequently, Lee Kum Kee continuously expanded its business, moving its headquarters to Hong Kong and successfully penetrating the Hong Kong market. In Hong Kong during the 1950s, Lee Kum Kee oyster sauce was in high demand. A survey revealed that many consumers were willing to pay over HKD 1.80 for Lee Kum Kee oyster sauce. Considering the average income of Hong Kong residents at the time, which was approximately HKD 10 per month, this meant that 20% of their monthly salary was spent on Lee Kum Kee oyster sauce. This clearly demonstrated the immense popularity of Lee Kum Kee oyster sauce.

Later, in the 1970s, Lee Kum Kee ventured into the new world by establishing a factory in the United States. This move presented significant challenges for the company, as the U.S. was a new market. Introducing traditional Asian flavors to this unfamiliar territory was a hurdle the company had to overcome. But over time, Lee Kum Kee proved that its products could overwhelmingly win over American consumers.

And it wasn't just in America. As its popularity steadily grew, Lee Kum Kee continuously expanded its production base, becoming a renowned condiment brand in over 100 other countries, including the United States, the United Kingdom, Japan, Mexico, and Thailand, where Lee Kum Kee entered the market in 1980.

Quality, Sustainability, and Innovation: The Core of Lee Kum Kee

Despite its global expansion, the company remains committed to its heritage and traditional production methods. Lee Kum Kee sauces are still produced with the utmost care, using the finest ingredients and time-honored techniques. Lee Kum Kee believes that "Good ingredients make excellent products." Therefore, they choose only the best ingredients. For oyster sauce, only fresh, plump oysters, well-farmed from strictly controlled farms, are used. For soy sauce and other products, only NON-GMO plant-based ingredients are used to meet their standard slogan: Quality Never Compromised.

Furthermore, Lee Kum Kee promotes sustainable practices and responsible sourcing. The company is dedicated to reducing its environmental impact and supporting local communities through programs focused on conservation and social responsibility, becoming the first company in the global fermented food industry to receive LEED Platinum certification.

(LEED, or Leadership in Energy and Environmental Design, is an international standard for green building certification administered by the U.S. Green Building Council. Platinum is the highest level in its rating system.)

Lee Kum Kee's success stems not only from its commitment to quality but also from its dedication to innovation. The company continues to research new flavors to develop products, collaborating with chefs and culinary experts worldwide. Today, Lee Kum Kee offers over 200 types of sauces and condiments in the market.

The story of Lee Kum Kee is a testament to the power of passion, perseverance, and the pursuit of culinary excellence. From humble beginnings born out of an accidental discovery in the kitchen, it has achieved international recognition.