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Singapore Young Chinese Chef Named World Champion of the Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016

October 12, 2016 Accolades No Comments Print Print Email Email

Singapore Young Chef Tan Kean-loon beat 42 young chefs around the world in Hong Kong last night and was crowned champion of the Lee Kum Kee International Yong Chef Chinese Culinary Challenge 2016, capturing both Gold and Distinction Award with his winning dish ‘Lee-Kee Classic Beef Tenderloin’.

Aged 35, Tan Kean-loon is a Senior Sous Chef at Asia Market Café, Fairmont Singapore, and has 16 years of experience specializing in Asian cuisine.


Charlie Lee, Lee Kum Kee Sauce Group Chairman presents the prizes to Tan Kean-loon (Singapore), champion and winner of the “Gold and Distinction Awards” (second from left), and the two Gold Award winners.

Tan Kean-loon said: “I’m honored to win the Lee Kum Kee International Young Chef Chinese Challenge 2016, and I sincerely thank Lee Kum Kee for giving us this opportunity to learn from each other. It was inspiring to see other young chefs using Lee Kum Kee sauces creatively to put their own spin on Chinese dishes. This international competition not only gives us exposure but a window to show global food enthusiasts the essence of Chinese cuisine, and we are proud to be taking on this mission. Winning this is a huge encouragement, motivating me to further develop my career and I am truly thankful for that.”

Returning in its second year, Lee Kum Kee International Young Chef Chinese Culinary Challenge 2016 was held in Hong Kong on 28 and 29 September 2016. 43 aspiring young chefs from Australia, Canada, China, France,Hong Kong, Japan, Korea, Macau, Malaysia, the Netherlands, Singapore, Taiwan, and the United Statescompeted for the championship title by creating one dish in 90 minutes according to designated ingredients paired with Lee Kum Kee sauces and condiments.

7 influential Asian chefs formed a judging committee for this year’s competition, including Chan Kwok-keung (Executive Committee of Hong Kong Chefs Association, Chinese Chefs), Chen Hui-rong (Honorary Chairman of Vereniging van Chinese Chef Koks), Kondo Shinji (Vice Chairman of Japanese Association of Chinese Cuisine),Lu Ching-lai (Chairman of Korea Chinese Cuisine Association), Lu Yong-liang (China Master Chef), Pung Lu-tin (Vice President of International Master Chef Committee of World Federation of Chinese Catering Industry), andJacky Yang (Lee Kum Kee Consultant Chef). The judges evaluated the dishes based on taste, texture, creativity, presentation and hygiene for selecting the champion; and winners of Gold Award, Silver Award, Bronze Award and three excellence awards, including Most Creative Award, Best Sauce Combination Award, and Best Presentation Award. 

Lee Kum Kee introduced International Young Chef Chinese Culinary Challenge in 2014, substantiating the Group’s core value of “Considering Others’ Interests” in every aspect of its business operations, thereby promoting Chinese cuisine for the development of global Chinese culinary industry.

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