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In a bold and inspiring move, Lee Kum Kee has chosen Bhutan as the latest destination for its Global Culinary Immersion Programme in the Asia-Pacific region. This decision reflects the brand’s deep commitment to nurturing young culinary talent and promoting cross-cultural exchange through the universal language of food.
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A Cultural and Educational Nexus
Bhutan, a nation celebrated for its rich cultural heritage and deep-rooted traditions, offers more than just scenic beauty and spiritual depth. It is also home to the De-suung Skilling Programme (DSP), a Royal initiative launched in 2021 by His Majesty The King of Bhutan. DSP aims to equip Bhutanese youth with vocational skills that empower them to enter the workforce with confidence and purpose.
Lee Kum Kee’s decision to bring its Global Culinary Immersion Programme to Bhutan was driven by this shared vision of youth empowerment. “Bhutan’s commitment to vocational training and youth development aligns perfectly with our mission to nurture aspiring culinary talents,” said Dodie Hung, Executive Vice President – Corporate Affairs at Lee Kum Kee Sauce. “We see culinary education as a bridge that transcends language and geography, and Bhutan offers the ideal environment for such meaningful exchanges.”
A Global Mission Rooted in Culture
Lee Kum Kee’s Global Culinary Immersion Programme is part of the company’s broader mission to “Promote Chinese Culinary Culture Worldwide.” Since its inception, the programme has reached thousands of young chefs across China, Malaysia, South Korea, Vietnam, the UK, USA, and Canada. In 2024 alone, over 3,000 beneficiaries participated in various educational and exchange initiatives.
By expanding to Bhutan, Lee Kum Kee hopes to inspire local youth to explore their culinary potential while fostering a deeper appreciation for Asian cuisines. The programme is not just about teaching cooking techniques—it’s about cultivating creativity, cultural understanding, and professional growth.
Partnering with DSP: A Shared Vision for Empowerment
The collaboration with the De-suung Skilling Programme has been central to the success of the Bhutan initiative. All participants in the culinary exchange had previously undergone De-suung training, which provides high-quality, short-term vocational education to high school graduates. This inclusive approach allows youth from diverse educational backgrounds to pursue meaningful careers.
“Integrating culinary training into DSP’s framework enables us to bring globally-informed culinary knowledge to Bhutan,” Hung explained. “It’s a two-way exchange—while Bhutanese chefs learn about Asian cuisine, we also gain insights into Bhutan’s unique culinary traditions. This mutual learning is at the heart of our commitment to cultural dialogue.”
A Five-Day Journey of Transformation
The five-day culinary exchange held in October was a transformative experience for 16 young Bhutanese chefs. Under the mentorship of Chef Vincent Liew, Executive Chef at The Star Sydney, participants engaged in hands-on training that covered everything from ingredient handling and sauce applications to plating artistry and food presentation.
The programme culminated in a vibrant dinner showcase, where the young chefs demonstrated their newly acquired skills by creating innovative dishes using Lee Kum Kee sauces and locally sourced ingredients. The event was not only a celebration of culinary creativity but also a testament to the participants’ growth and passion.
“Many of the chefs shared how the experience reignited their passion for cooking and expanded their understanding of global cuisines,” Hung noted. “One participant said the programme strengthened his determination to pursue a professional culinary career, while others expressed heartfelt appreciation for Chef Vincent’s mentorship.”
Chef Vincent Liew: A Mentor with a Mission
With over 30 years of international culinary experience, Chef Vincent Liew played a pivotal role in shaping the learning journey for the Bhutanese youth. His teaching philosophy—rooted in the idea of “teaching them how to fish”—emphasised not just technical skills but also creativity, confidence, and cultural storytelling.
Chef Vincent Liew, Programme Instructor and Advisor, Executive Chef at The Star Sydney said, “My approach went beyond technical skills, encouraging young chefs to explore their creativity and build confidence in their culinary journey. My goal was not to turn participants into experts in five days, but to distil decades of experience into meaningful lessons that could ignite passion and inspire deeper thinking about food and its cultural significance.”
Chef Liew himself expressed gratitude for the opportunity to connect with Bhutanese youth, sharing that the exchange was as inspiring for him as it was for the participants. His belief that chefs carry the responsibility of passing on culinary traditions resonated deeply throughout the programme.
Looking Ahead: Hong Kong Awaits
The journey doesn’t end in Bhutan. In 2026, selected young chefs from the programme will travel to Hong Kong for an advanced culinary exchange. As one of Asia’s most dynamic food capitals, Hong Kong offers a rich tapestry of culinary innovation and tradition.
During their visit, the chefs will participate in professional training sessions, tour culinary institutions, and engage with industry experts. They will also visit Lee Kum Kee’s Hong Kong headquarters to learn more about the brand’s heritage and its role in shaping global Chinese cuisine.
