LKK Culinary Challenge spawns innovative Tapas creations

Some 10 chefs in Singapore tapped their creative juices to create Tapas using a range of Lee Kum Kee sauces in the Lee Kum Kee Culinary Challenge.

Each competitor came up with a range of Tapas and an entree with Lee Kum Kee products as the main seasoning ingredient.

Held on July 24 at The Tourism Academy at Sentosa, the event was organised by FoodXervices and the Singapore Chefs Association (SCA), and sponsored by Lee Kum Kee.

The organisers wanted to show the versatility of Lee Kum Kee's sauces, which are widely used for oriental cooking.

"Over a discussion with Lee Kum Kee, we came up with the idea to increase the visibility of the brand among Western cuisine. Chef Eric Teo suggested that Tapas, which is traditionally seen as a Spanish or Western dish, be used for the competition," said Nichol Ng of FoodXervices, the foodservice distributor of Lee Kum Kee in Singapore.

More than 30 participants submitted entries, out of which 10 were selected for the finals in Sentosa.

The entries were judged on the recipes and creative use of the Lee Kum Kee range of products such as soy, chilli, convenience, and gourmet sauces.