KUALA LUMPUR, July 10, 2002 - Thousands of Malaysians known for their love of food thronged the eye-catching Lee Kum Kee booth during the inaugural Food Tech Malaysia 2002 (FTM), the largest food and beverages (F&B), hotel, catering equipment, ingredient and food technology exhibition in the country.

The Lee Kum Kee booth, which came complete with a giant 15-foot replica of a Lee Kum Kee Premium Oyster Sauce bottle as well as a contemporary home kitchen style setting for cooking demonstrations, was officially opened by Yang Berhormat Dato's Dr Ng Yen Yen, Deputy Minister of Culture, Arts and Tourism Malaysia.

At the end of the four-day exhibition, the Lee Kum Kee booth managed to clinch the Best Overall Presentation Award based on a vote conducted by the organizers of the event.
The Lee Kum Kee booth's popularity had very much to do with the internationally celebrated culinary craftsmen who the brand had flown in specially for the event.

The six Grand Master Chefs from the Chinese Famous Chefs Federation, China, displayed their extraordinary skills in the preparation of Oriental cuisine during FTM. Their visit and cooking demonstrations were a first in Malaysian culinary history.

The exclusive and much sought-after elite membership in the Chinese Famous Chefs Federation is made up of only 136 chefs from a total of 6.8 million professional chefs in China.

Not only did the Grand Master Chefs impress their audience with their cooking, they also demonstrated the versatility and convenience of Lee Kum Kee sauces that ranged from the premium oyster sauce and hoisin sauce to the gourmet XO sauce.

When visitors to the Lee Kum Kee booth were not sampling tasty morsels of the Chefs's cooking, which are distinctive local specialties from the four corners of China, they were kept entertained by local home economist Agnes Chang, who acted as the MC. In addition, visitors received complimentary Lee Kum Kee products and samples, while a range of the brand's products were also sold at promotional prices.

The celebration of fine Chinese cuisine by Lee Kum Kee and the Grand Master Chefs continued at two other events - the Wine Medallion Dinner and the Grand Masters Banquet, a spectacular culinary extravaganza which features an extraordinary 10-course Chinese dinner. Various Lee Kum Kee sauces and seasonings were used for a distinctive flavor.

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