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Chef Nic x Lee Kum Kee Creates Premium Taste


Chef Nic x Lee Kum Kee Creates Premium Taste


Celebrating 130th anniversary, local brand Lee Kum Kee has joined forces with Chef Nic, a food brand by celebrity Mr. Nicholas Tse, to create and present premium Sakura Shrimp XO Sauce and refreshing Miso Dressing. This collaboration will tantalise your taste buds in new and exciting ways!

Chef Nic x Lee Kum Kee Sakura Shrimp XO Sauce
Chef Nic x Lee Kum Kee Sakura Shrimp XO Sauce is created by Mr. Nicholas Tse together with two-starred Michelin chef Tam Kwok-Fung. Featuring ingredients like Sakura shrimp, dried shrimps, premium dried scallops and chilli, the mildly hot sauce offers richand unique flavours!

Chef Nic x Lee Kum Kee Miso Dressing
Chef Nic x Lee Kum Kee Miso Dressing is created by Mr. Nicholas Tse using a special recipe. Made with miso, apple juice, soy sauce, sesame oil and other ingredients, the dressing is rich and refreshing. With the fruity taste of apple, making it a perfect companion for salads and vegetables.

  Purchase at Lee Kum Kee eshop : https://shop.lkk.com/php/catalog.php


Sakura Shrimp XO Sauce Deviled Eggs

Ingredients :

Egg 8 pcs
Mayonnaise 3 Tbsp
Sakura Shrimp XO Sauce Some
Sakura Shrimp XO Sauce (Oil) Some
Lee Kum Kee Coarse Ground Black Peppercorns Some
Salt Some

Steps:

  1. Place eggs in a large saucepan and cover with cold water. Set pan over heat and bring water to a boil. Cook for 10 minutes.
  2. Cool eggs in ice water bath and peel.
  3. Halve eggs lengthwise and scoop out yolks. Mash the yolks with a fork.
  4. Add mayonnaise, oil of Sakura Shrimp XO Sauce, coarse ground black peppercorns and salt to mashed yolk. Mix well until smooth.
  5. Fill piping bag with yolk mixture, squeeze mixture on the egg white. Garnish with Sakura Shrimp XO Sauce and serve.

Chef Nic Siu Mai

Ingredients :

Pork (Minced) 500g (70% lean meat : 30% fat)
Ice water 1/4 cup
Shrimp (Minced) 250g
Sakura Shrimp XO Sauce Some
Sakura Shrimp XO Sauce (Oil) 3 Tbsp
Spring Onion 20g
Yam Beans 80g
Lee Kum Kee Premium Chicken Bouillon Powder 8g
Lee Kum Kee Premium Soy Sauce 8ml
Cornstarch 10g
Salt 2g
Lee Kum Kee White Peppercorn Powder 3g
Siu Mai Wrappers 1.5kg
Roe Some

Steps:

  1. With a head-up mixer, mix the pork with ice water until it is soft. Except Sakura Shrimp XO Sauce , Siu Mai wrappers and roe, add in all other ingredients and mix well.
  2. Wrap the mixture with Siu Mai wrappers.
  3. Garnish with roe and steam for 8-9 minutes
  4. Add Sakura shrimp XO sauce and serve.

Green Salad with Miso Dressing

Ingredients :

Salad Vegetables 60g
Dried Cranberries (Diced) Some
Mozzarella Cheese Some
Walnuts (Chopped) Some
Apple (Peeled and sliced) 1/2 pc
Miso Dressing Some  

Steps:

  1. Rinse salad vegetables and drain well.
  2. Mix apple and mozzarella cheese with salad vegetables.
  3. Add Miso Dressing to the salad and mix well.
  4. Sprinkle with walnut and dried cranberries and serve.

Miso Sauce Cod Fish

Ingredients :

Cod Fish 150g
Lily Bulbs Some
Miso Dressing 3 Tbsp
Salt Some
Lee Kum Kee Coarse Ground Black Peppercorns Some
Shichimi Togarashi Some  

Steps:

  1. Remove the fish skin and set aside.
  2. Marinade the cod fish with Miso Dressing for 6 hours or overnight.
  3. Pre-heat the oven to 180°C.
  4. Place the cod fish on the non-stick cooking paper and bake for 25 minutes.
  5. Deep fry the lily bulbs until transparent.
  6. Pan fry the fish skin according to steps below.
    1. Sprinkle the fish skin with salt, coarse ground black peppercorns and shichimi togarashi.
    2. Pre-heat the pan, then turn off the heat and place the fish skin in the pan.
    3. Spread flat the fish skin. Cook until it is crispy.
  7. Dish up the cod fish and garnish with lily bulbs and fish skin. Add shichimi togarashi according to preference.