Lee Kum Kee South Africa

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Lee Kum Kee's South Africa branch, selling sauces and seasonings.

Last updated August 31, 2026

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Overview

Lee Kum Kee is a Hong Kong-based food company and sauce brand whose history is closely associated with oyster sauce. It was established in 1888 by Lee Kum Sheung, who operated a small eatery in Nanshui, in present-day Zhuhai, Guangdong. According to the company’s founding story, Lee Kum Sheung developed and sold a concentrated oyster sauce after oysters were accidentally cooked down, creating a product that became a staple seasoning in Cantonese and southern Chinese cooking. The business subsequently adopted the Lee Kum Kee name and developed from a local enterprise into a large family-controlled food group. The company’s original oyster sauce remains its signature product, but Lee Kum Kee now makes more than 300 Chinese-style sauces and cooking ingredients. Its range includes oyster sauce, soy sauce, hoisin sauce, chili sauces, XO sauce, dipping sauces, cooking sauces and one-step recipe sauces. These products are sold for both household and professional food-service use, serving Chinese and Asian cuisines as well as consumers using the sauces as general-purpose marinades, stir-fry ingredients and table condiments. Lee Kum Kee’s corporate history includes several relocations and phases of internationalization. Its office was based in Macau from 1902 to 1932 before the company moved its headquarters to Hong Kong. From there, it expanded its manufacturing and distribution footprint beyond southern China. Production facilities have been associated with Hong Kong, Xinhui and Huangpu in mainland China, Malaysia and the United States. The company opened a manufacturing plant in City of Industry, California, in 1991, supporting distribution in North America and other overseas markets. Its products are reported to reach more than 100 countries, with particular recognition in mainland China and overseas Chinese communities. The Lee family has continued to control and operate the business. The wider Lee Kum Kee Group oversees activities beyond sauces, including health products, investment and philanthropic activities. In 2017, the group purchased London’s 20 Fenchurch Street, commonly known as the Walkie-Talkie, for £1.3 billion. This was a major diversification transaction and was reported as a record price for a single building in the United Kingdom at the time, although the property investment is distinct from the food brand’s operating business. Lee Kum Kee has also supported academic and social initiatives. In 2016, members of the Lee Kum Kee family donated $21 million to establish the Lee Kum Sheung Center for Health and Happiness at Harvard University. The center focuses on relationships between positive psychological well-being, health and longevity. The brand has received recognition in Hong Kong, including being named Most Popular Brand Online at the 2004 Hong Kong Top Brand Awards. The company has faced scrutiny connected to food-safety testing of Chinese and Southeast Asian sauces in the United Kingdom. In 2000 and 2001, British authorities reported concerns about 3-MCPD and 1,3-dichloropropanol in a number of products across the sector, including some Lee Kum Kee products. Lee Kum Kee said the affected products had been manufactured before process improvements introduced from 1999 onward, and it submitted analytical documentation concerning products imported into Europe. The episode reflected wider regulatory concern over manufacturing contaminants in soy-based sauces rather than an allegation directed solely at Lee Kum Kee. The brand remains active as a family-owned international sauce and food-ingredient business.

History

Lee Kum Kee traces its origins to 1888, when Lee Kum Sheung ran a small eatery in Nanshui, Guangdong, and began selling an oyster sauce associated with his cooking business. The sauce became the foundation of a company named Lee Kum Kee and connected the brand to Cantonese culinary traditions, where oyster sauce is used in stir-fries, marinades, braises and as a table condiment. The company operated from Macau between 1902 and 1932. In 1932 it moved its headquarters to Hong Kong, which became the base for later expansion. Hong Kong provided access to regional trading networks and overseas Chinese markets, while the company retained its family-business structure. Over time, Lee Kum Kee expanded beyond oyster sauce into soy sauces, hoisin sauce, chili products, XO sauce, dipping sauces, recipe sauces and other cooking ingredients. The modern portfolio is reported to contain more than 300 Chinese-style products. International growth became a defining part of the company’s later history. Lee Kum Kee developed production capacity in mainland China, Hong Kong, Malaysia and the United States. A plant in City of Industry, California, opened in 1991 and supported the brand’s North American presence. The Xinhui operation became its largest manufacturing site, while other facilities served regional production and distribution needs. The products are sold in more than 100 countries, including markets across North America, Europe, Southeast Asia, Australia and New Zealand. The brand’s reputation has been built on combining a recognizable Chinese culinary identity with formats suitable for both Asian cooking and mainstream international grocery distribution. Its oyster sauce is the best-known offering, while its broader range allows the company to participate in home cooking, restaurant supply, dipping and ready-to-use meal preparation. Recognition in Hong Kong included the 2004 Hong Kong Top Brand Awards’ Most Popular Brand Online designation. Lee Kum Kee Group is broader than the sauce company. Its associated businesses include health products, investment activities and philanthropic organizations. The group’s purchase of London’s 20 Fenchurch Street in 2017 demonstrated a significant expansion into real estate. The Lee family also supported academic research through a $21 million donation in 2016 to establish the Lee Kum Sheung Center for Health and Happiness at Harvard University. Food-safety regulation has been part of the brand’s public history. In 2000–2001, UK testing of Chinese and Southeast Asian sauces raised concerns about the contaminants 3-MCPD and 1,3-dichloropropanol. Some Lee Kum Kee products were included in the testing. The company stated that affected products had been made before manufacturing improvements introduced from 1999 and reported that later products complied with applicable standards. It also submitted certificates of analysis for European-imported soy sauce. The episode was associated with a broader category-wide issue rather than a finding limited to Lee Kum Kee. The company remains family controlled and active. Its publicly described chairmanship passed from founder Lee Kum Sheung through Lee Shiu-nan and Lee Man-tat before Sammy Lee assumed the role in 2022. Lee Kum Kee continues to operate as an international Chinese and Asian sauce and cooking-ingredient brand, while the wider group maintains interests outside food manufacturing.

2022
Sammy Lee becomes group chairman
[1]Lee Kum Keeen.wikipedia.org
Sammy Lee succeeded Lee Man-tat as chairman of Lee Kum Kee Group.
2017
Walkie-Talkie building acquired
[1]Lee Kum Keeen.wikipedia.org
Lee Kum Kee Group acquired London’s 20 Fenchurch Street for £1.3 billion, broadening the group’s activities into property investment.
2016
Harvard research center supported
[1]Lee Kum Keeen.wikipedia.org
The Lee Kum Kee family donated $21 million toward the Lee Kum Sheung Center for Health and Happiness at Harvard University.
2004
Hong Kong brand recognition
[1]Lee Kum Keeen.wikipedia.org
The brand was named Most Popular Brand Online at the Hong Kong Top Brand Awards.
1991
United States manufacturing plant opens
[1]Lee Kum Keeen.wikipedia.org
Lee Kum Kee opened a production plant in City of Industry, California, in the Greater Los Angeles area.
1932
Headquarters move to Hong Kong
[1]Lee Kum Keeen.wikipedia.org
Lee Kum Kee relocated its headquarters from Macau to Hong Kong.
1902
Operations move to Macau
[1]Lee Kum Keeen.wikipedia.org
The company’s office was located in Macau during this period of its development.
1888
Company founded in Guangdong
[1]Lee Kum Keeen.wikipedia.org
Lee Kum Sheung established the business in Nanshui, Guangdong, initially marketing an oyster sauce associated with his eatery.

Products and positioning

An established, family-owned Chinese and Asian condiment brand positioned around culinary authenticity, broad household usability and international availability.

Oyster sauce · 1888
Lee Kum Kee Oyster Sauce
The company’s signature product and the foundation of its brand identity. Oyster sauce is used as a savory seasoning for stir-fries, vegetables, noodles, meat, seafood and marinades. Lee Kum Kee’s international recognition is strongly associated with making this Cantonese-style condiment available through supermarkets, Asian grocery stores and food-service channels around the world.
Soy sauce
Lee Kum Kee Soy Sauces
A range of soy-based seasonings used for cooking, marinating, dipping and table service. Soy sauce extends the brand beyond its oyster-sauce origins and gives it a core presence in everyday Chinese and Asian cooking. The category has also been relevant to the company’s international regulatory and quality history because imported soy sauces were included in UK contaminant testing in 2000–2001.
Hoisin sauce
Lee Kum Kee Hoisin Sauce
A sweet-savory Chinese-style sauce used in marinades, stir-fries, dipping applications and dishes such as roasted or grilled meats. Hoisin sauce forms part of Lee Kum Kee’s wider effort to provide recognizable Chinese cooking flavors in ready-to-use packaged formats.
Chili sauce
Lee Kum Kee Chili Sauces
A group of spicy condiments and cooking sauces designed for dipping, stir-frying, marinades and finishing dishes. The chili range broadens the brand’s appeal across regional Asian cuisines and supports both direct table use and incorporation into recipes.
Specialty cooking sauce
Lee Kum Kee XO Sauce
A premium-style savory sauce associated with Cantonese cuisine and commonly used to add concentrated umami and spice to seafood, noodles, rice and stir-fried dishes. It represents the brand’s move from basic pantry condiments into more specialized, restaurant-inspired flavor products.
Recipe sauce
Lee Kum Kee One-Step Recipe Sauces
Ready-to-use sauces designed to simplify the preparation of specific Chinese or Asian dishes. These products translate restaurant-style flavor profiles into convenient household formats and are part of the company’s broader cooking-ingredient portfolio.

Controversies

2001
UK investigation into 3-MCPD and 1,3-dichloropropanol in sauces
The UK Food Standards Agency reported concerns about the presence of suspected carcinogenic contaminants in various Chinese and Southeast Asian sauces, including certain Lee Kum Kee products. Lee Kum Kee said the affected products were manufactured before process changes introduced from 1999, and it supplied later analytical results for soy sauce imported into Europe. The concern was treated as a wider industry and manufacturing issue rather than one uniquely attributed to Lee Kum Kee.
Source

2017
Acquire London’s Walkie-Talkie buildingM&A
Background
Lee Kum Kee Group sought to expand its activities beyond food manufacturing through a major property investment.
Action taken
The group purchased 20 Fenchurch Street in London, widely known as the Walkie-Talkie.
Aftermath
The transaction made the group a significant owner of a landmark London commercial property and was reported as a record-breaking UK single-building purchase at the time.
Purchase price. £1.3 billion (July 2017 transaction)
Source
1999
Update manufacturing processes following contaminant concernsStrategy
Background
Food-safety testing in the Chinese and Southeast Asian sauce category raised concerns about 3-MCPD and 1,3-dichloropropanol.
Action taken
Lee Kum Kee stated that it updated manufacturing technology from 1999 and that affected products identified in later reporting had been made before the change.
Aftermath
The company submitted certificates of analysis for European-imported soy sauce and maintained that its products complied with applicable safety requirements.
Source
1991
Establish North American production capacityStrategy
Background
The company was expanding beyond its Hong Kong and southern Chinese base and needed manufacturing capacity closer to overseas customers.
Action taken
Lee Kum Kee opened a production plant in City of Industry, California.
Aftermath
The facility supported the company’s international manufacturing and distribution network, particularly in North America.
Source

Recent events

2026
Lee Kum Kee China website promotes recipes and culinary content[3]Lee Kum Kee China website promotes recipes and culinary contentlkk.com.cn
Campaign · Other
The China-facing website continues to present recipe content and identifies ongoing Hope Chef classes in selected vocational schools, illustrating the brand's culinary-education and community orientation.
2025
Lee Kum Kee launches global “Taste of Togetherness” brand campaign[4]Lee Kum Kee launches global “Taste of Togetherness” brand campaignprnewswire.com
Campaign · Other
The sauce brand introduced a new global positioning focused on creating exceptional Asian food experiences and launched a Lunar New Year campaign portraying shared meals, family relationships, and the transmission of Asian culinary culture. The campaign used traditional and social media and appeared on outdoor screens in New York, London, Hong Kong, and Shanghai.
2025
Lee Kum Kee launches the global ‘Taste of Togetherness’ Lunar New Year platform[5]Lee Kum Kee launches the global ‘Taste of Togetherness’ Lunar New Year platformsocialbeta.com
Campaign
The brand introduced a new positioning focused on creating outstanding Asian food experiences and released a global film portraying reunion meals in several cities. Outdoor placements were reported in New York, London, Hong Kong and Shanghai.
2025
Lee Kum Kee launches its first global brand campaign, Flavors That Bind[6]Lee Kum Kee launches its first global brand campaign, Flavors That Bindprnewswire.com
Campaign
Lee Kum Kee introduced a global positioning centered on superior experiences through Asian cuisine and launched a Lunar New Year campaign using food, cultural heritage and togetherness as its central themes. Media activity included digital and outdoor placements in Hong Kong, Shanghai, London and New York.
2025
Lee Kum Kee promotes seafood soy sauce beyond steaming[7]Lee Kum Kee promotes seafood soy sauce beyond steamingmarketing-interactive.com
Campaign · Product launch
A Hong Kong campaign for Supreme Authentic First Draw Seafood Soy Sauce highlighted abalone essence and first-draw fermentation while encouraging uses such as stir-frying, marinating and dipping in addition to steamed seafood.
2025
Premium Oyster Sauce repositioned as an all-purpose “magic sauce”[8]Premium Oyster Sauce repositioned as an all-purpose “magic sauce”marketing-interactive.com
Campaign · Product generation
A Hong Kong revitalization campaign presented Premium Oyster Sauce as a convenient one-bottle solution for marinating, stir-frying, seasoning and finishing home-cooked dishes.
2025
Lee Kum Kee introduces Deliciously Complicated Chili Crisp Oil campaign in the United States[9]Lee Kum Kee introduces Deliciously Complicated Chili Crisp Oil campaign in the United Statescampaignbriefasia.com
Campaign · Product launch
Grey Hong Kong developed a United States campaign emphasizing the layered texture and flavor of Chili Crisp Oil. The initiative was described as the first Lee Kum Kee campaign created for the U.S. market.
2025
Lee Kum Kee launches first global brand campaign, “Flavours That Bind”[10]Lee Kum Kee launches first global brand campaign, “Flavours That Bind”prnewswire.com
Campaign
The group introduced a new positioning centered on enabling superior experiences through Asian cuisine and launched a Lunar New Year campaign using film, social media and outdoor placements in international cities.
2024
Lee Kum Kee promotes Supreme Soy Sauce in Hong Kong[11]Lee Kum Kee promotes Supreme Soy Sauce in Hong Kongmarketing-interactive.com
Campaign · Product launch
An eight-week integrated campaign presented Supreme Soy Sauce as a premium ingredient for home cooks and used television, digital video, outdoor, transit, mobile and in-store media to explain the role of soy sauce in cooking.
2024
Lee Kum Kee promotes Supreme Soy Sauce through home-cooking campaign[11]Lee Kum Kee promotes Supreme Soy Sauce in Hong Kongmarketing-interactive.com
Campaign · Product launch
An eight-week campaign used television, digital video, outdoor advertising, transit media and retail activity to position Supreme Soy Sauce as a premium cooking ingredient.

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