Lee Kum Kee Inspires Culinary Excellence with 12-Chef Showcase at HRC 2026

Lee Kum Kee made a significant impact at the Hospitality, Restaurant and Catering Show 2026, delivering an exceptional three-day culinary showcase in partnership with The Chefs Forum at ExCeL London.

Hosted at stand S866, the programme brought together 12 leading chefs across three days of live demonstrations, each showcasing how Lee Kum Kee’s professional ingredient range delivers authentic flavour, operational efficiency and menu innovation in real kitchen environments. From care homes to steakhouses, private dining to hospital kitchens, the breadth of chefs and dishes reflected the true versatility of the range across the UK foodservice industry. Notably, for several of the chefs taking part, Lee Kum Kee needed no introduction as the products are a part of their everyday professional kitchen lives.

Day One: Bold Flavours and Creative Twists

The showcase opened with development chef Aaj Fernando, who presented a cohesive trio of Char Siu Honey BBQ Chicken, Mushroom Seasoned Egg Fried Rice and Chinese Spiced Salad, highlighting the sweet, smoky depth of Lee Kum Kee Char Siu Sauce and its rich caramelised finish.

Private chef Merrick Webber, known for his refined approach to seasonal British produce and bespoke dining experiences, followed with The Lee Kum Kee Oyster, demonstrating how Premium Oyster Sauce enhances natural umami while preserving the integrity of one of the most delicate ingredients in the kitchen.

Brazilian chef and Top Chef Brasil winner Luciana Berry brought creativity and comfort with her Beef Lasagne using wonton wrappers, a dish that went viral on Instagram in early 2026, combining classical technique with bold Asian flavour influences. “The consistency and quality of these products make them incredibly reliable in a professional kitchen environment. I loved the way my lasagne turned out, such a popular dish in Brazil, reimagined with an Asian twist, thanks to Lee Kum Kee.” she said.

Closing the day, sushi chef and founder of Roll with Keiko, Keiko Urakawa, delivered a refined Rice Paper Vegetable Roll, showcasing balance, freshness and clean flavour integration using oyster sauce, sesame oil and rice vinegar.

Day Two: Versatility Across Cuisines

Day two opened with Nedko Rusev, NHS Chef of the Year and Head Chef at Guys and St Thomas Hospital, who presented a Plant-Based Risotto with Tomato Pearls. His use of Lee Kum Kee Plum Sauce and Premium Mushroom Seasoning Powder demonstrated how plant-based dishes can achieve genuine balance and depth without compromise.

“What is impressive is how versatile the range is, allowing chefs to move across cuisines while maintaining authenticity,” he said.

Ioannis Grammenos, Executive Chef at Heliot Steak House, followed with Aussie Sirloin Steak paired with enoki and shimeji mushrooms, highlighting how Lee Kum Kee sauces elevate premium proteins without compromising the integrity of the main ingredient.

Longstanding Lee Kum Kee advocate and award-winning chef Hayden Groves presented Pork and Prawn Wontons with Spicy Mushroom Broth, demonstrating the remarkable depth of umami achievable with Premium Mushroom Seasoning Powder across a deceptively simple dish.

Stephen McClarty, Chef Patron at Gobsmack’d, closed day two with a Pan-Seared Seabass in Sichuan Broth. Working against the intensity of a bold broth base, Stephen showed how Lee Kum Kee’s Premium Mushroom Seasoning Powder builds umami depth in a way conventional seasoning cannot match, while keeping a delicate fish at the centre of the plate. A chef known for street food, this was a demonstration of a much wider range.

Day Three: Innovation and Modern Applications

The final day opened with Ilona Tomza, NACC Chef of the Year 2025 and Development Chef at Porthaven Care Homes, who presented a technically intricate Yuzu Chicken dish incorporating Chiu Chow Chilli Oil for layered heat and texture. Her demonstration challenged the perception of care catering and showed what is possible when the right ingredients are placed in the right hands. “Lee Kum Kee ingredients deliver real impact. They simplify processes while enhancing flavour, which is exactly what care home chefs need in busy service. They also allow us to keep up with the latest food trends and offer our residents new and exciting world flavours.”

Danny Burns, Head Chef at Lodge Catering, followed with a Char Siu Pork Burger, placing a distinctly Cantonese flavour confidently into a familiar Western format and demonstrating how naturally Lee Kum Kee products sit within a fusion context without losing their authenticity.

MasterChef: The Professionals finalist, Exose Grant, showcased his refined Emperor’s Sweet and Sour dish, using Plum Sauce to achieve a perfect balance of sweetness and acidity while putting his own bold creative stamp on a classic. For Exose, Lee Kum Kee provides the authentic foundation that gives a creative chef the confidence to reimagine a classic without losing its soul.

Closing the showcase, Timothy Dela Cruz, Head Chef at Smiths of Smithfield presented a Stir-Fry Aussie Rump of Lamb with Broccoli and Egg Noodles in Oyster Sauce and Chiu Chow Chilli Oil. His dish embodied bold, wok-fired cooking, with Lee Kum Kee sauces bringing depth, balance and a glossy finish that tied the elements together seamlessly.

A Standout Success for Foodservice Innovation

Throughout the showcase, chefs consistently praised the performance, reliability and versatility of Lee Kum Kee products in professional kitchens. The activation reinforced Lee Kum Kee’s position as a trusted partner to the UK foodservice industry, supporting chefs in delivering authentic, high-quality dishes with efficiency and consistency across every kitchen environment.