Lee Kum Kee recently participated in one of the year’s most exciting culinary events—The World’s 50 Best Restaurants 2025, held in Turin, Italy. As the Official Sauce and Condiment Partner, the brand brought its legacy of Asian flavors into a celebration that gathered chefs, restaurateurs, and food lovers from across the globe. It was a day of connection, creativity, and recognition in the heart of Europe’s food scene.
Building on its role in Turin, Lee Kum Kee is also set to join the debut edition of North America’s 50 Best Restaurants as the Official Sauce and Condiment Partner. Happening this September in Las Vegas, the upcoming event will spotlight the dynamic culinary landscape across the continent. For Lee Kum Kee, it’s another opportunity to continue sharing Asian flavors in new settings and to collaborate with chefs exploring the boundaries of taste and technique.
Ahead of The World’s 50 Best Restaurants 2025 awards, Lee Kum Kee hosted “Aperitivo Reimagined” at Azotea, a lively Peruvian-Asian fusion spot in Turin. The afternoon tasting featured dishes crafted by two powerhouse chefs: Alexander Robles and Tam Kwok Fung. Chef Tam, who recently received the Highest Climber Award at Asia’s 50 Best, brought his signature touch to the event. Guests sampled unique small bites while sipping cocktails created by a standout team of bartenders. These drinks highlighted the adaptability of Lee Kum Kee sauces, proving they aren’t just for stir-fry—they can also elevate mixology.
At the evening’s awards ceremony, Lee Kum Kee’s booth offered a tasting experience that mixed tradition with innovation. Guests enjoyed flavorful creations like smoked beef ribs brushed with a trio of signature sauces and gourmet prawn balls finished with sesame oil. It wasn’t just about tasting—it was about discovering how familiar flavors can be reshaped into fine dining moments. The booth became a space for chefs and food lovers to connect, swap ideas, and experience the depth of Asian seasonings in fresh ways.
One of the evening’s key highlights was the presentation of the Highest Climber Award, sponsored by Lee Kum Kee. This year’s honor went to London-based Ikoyi, led by Chef Jeremy Chan. Known for a menu that blends African spices, Asian herbs, and European techniques, the restaurant has been steadily gaining attention for its bold, boundary-pushing style. The award was presented by Dominique Crenn, the first female chef in the U.S. to earn three Michelin stars, adding even more weight to the celebration.
Simon Cao, Vice President of Global Brand Development and Communications at Lee Kum Kee, shared his excitement after the event. “We are honoured to sponsor the Highest Climber Award and to continue our partnership with 50 Best…It’s been exciting to see Lee Kum Kee products utilised in kitchens and bars in Italy,” he said, reflecting on the growing interest in Asian flavors. For Lee Kum Kee, moments like these show how its sauces have become global tools for creativity—not just ingredients, but storytellers in every dish.
From Europe to North America, the journey reflects how far Lee Kum Kee’s influence has reached—and how chefs everywhere continue to find new ways to incorporate its products. With each gathering, the brand reinforces its commitment to craftsmanship, collaboration, and the evolving story of food as a shared experience.
