Invention of Oyster Flavored Sauce

Kum Sheung Lee, founder of Lee Kum Kee, was born in Qibao, Xinhui. Threatened by gangsters in his hometown, he decided to leave for Nanshui and eventually opened a tiny eatery there.

One day while Kum Sheung Lee was cooking oyster soup, he walked away without extinguishing the fire. After some time, an aromatic scent had formed in the kitchen, capturing his senses and his attention. He looked under the lid of the pot and discovered a thick, brown sauce had formed from the overcooked oysters. He found that this dark liquid residue had a delicious taste, inspiring him to pioneer the production of oyster flavored sauce.

Kum Sheung Lee started production of oyster flavored sauce and founded the company Lee Kum Kee in 1888. His family business continued to grow for years, but in 1902, the oyster flavored sauce factory was destroyed by fire. In response to this misfortune he moved to nearby Macau and continued the oyster flavored sauce business. He eventually moved the headquarters to the more prosperous city of Hong Kong with his sons, Shiu Dang and Shiu Nan, in 1946.

In the early 70’s, Mr. Man Tat Lee, Lee Kum Kee’s third generation, was appointed Chairman of the company. His vision helped to re-define Lee Kum Kee’s business strategies, and his contributions led to the development of numerous breakthroughs such as the production of ready sauce in foil packs.