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HONG KONG, CHINA – Media OutReach Newswire – 2 April 2026 – Lee Kum Kee Sauce (“Lee Kum Kee”), a global leader in sauces and condiments, proudly served as the Official Sauce and Condiment Partner for the prestigious Asia’s 50 Best Restaurants 2026 awards ceremony in Hong Kong, China. The event marked the first time the celebrated culinary award had taken place in Hong Kong, making the occasion especially significant for the city and the wider Asian dining community.
Asia’s 50 Best Restaurants Awards Ceremony 2026. Photo credit: Asia’s 50 Best Restaurant
From 23-25 March, Lee Kum Kee brought together top chefs, diverse cultures and industry communities through a range of thoughtfully curated experiences, bringing authentic Asian flavours to the global stage. As well as reaffirming the brand’s Asian roots and international perspective, its involvement reflected an enduring commitment to preserving culinary heritage and driving gastronomic innovation.
“Asian Flavour Duet“: A Culinary Journey Through Heritage and Innovation
Helping to build momentums for this year’s awards, Lee Kum Kee collaborated with Vicky Cheng, the acclaimed Executive Chef and owner of WING, to co-create the “Asian Flavour Duet”, a Hong Kong-style late-night supper party on 24 March. Hosted at two Hong Kong culinary landmarks, the experience unfolded in two chapters – “Paying Tribute to Heritage” and “Innovative Fusion” – and invited guests to explore the limitless possibilities of Asian flavour.
The evening began at the century-old Lin Heung Lau teahouse, a space filled with nostalgia and memories for generations of Hong Kongers. Chef Vicky reinterpreted classic Hong Kong late-night dishes using signature Lee Kum Kee sauces, while guests were immersed in the warmth of the historic venue.
(Left) Chef Vicky presents classic Hong Kong late-night dishes at Lin Heung Lau; (Right) Guests enjoying the nostalgic flavours.
The celebration then moved to Medora, Chef Vicky’s Western dining space, where an “Innovative Fusion” was revealed. He showcased his modern culinary philosophy by incorporating Lee Kum Kee sauces with contemporary techniques to create bold, unexpected dishes. Guests also enjoyed specially crafted cocktails infused with Lee Kum Kee sauces, alongside a delightful yet refined sauce-inspired gelato, demonstrating a harmonious interweaving of savoury, umami, sweetness and spice.
The multisensory journey seamlessly blended tradition with innovation, exploring the future of cuisine while highlighting Lee Kum Kee’s role as a global gateway to Asian culinary culture.
At the event, Dodie Hung, Executive Vice President – Corporate Affairs at Lee Kum Kee, commented, “Tonight, we are honoured to celebrate Hong Kong’s late‑night food culture with Chef Vicky and the global culinary community. From the legacy of Lin Heung Lau to the forward‑looking spirit of Medora, we are proud to be part of the creative journey and help showcase the depth of Asian flavours on the world stage.”
Celebrating a Gastronomic Brilliance with the Highest Climber Award Sponsored by Lee Kum Kee
During the awards ceremony on 25 March, Lee Kum Kee’s booth showcased a range of the brand’s acclaimed classic sauces and innovative products. Guests sampled specially crafted bites featuring Lee Kum Kee sauces, engaging directly with the flavours and techniques that have made the brand a trusted partner in both home and professional kitchens worldwide.
Guests taste creative canapes: beef cheek guabao and shrimp dumpling with egg white; and exchange culinary insights at the Lee Kum Kee booth.
As part of the evening’s celebration of the region’s most exceptional culinary talents, the Highest Climber Award sponsored by Lee Kum Kee was presented to Lamdre in Beijing by Chef Park from Atomix (No.1 in North America’s 50 Best Restaurants 2025). Lambre was applauded for its pioneering plant-based dining space that promotes healthy, sustainable living while honouring Chinese biodiversity in its menus.
Lamdre claims the Highest Climber Award sponsored by Lee Kum Kee. Photo credit: Asia’s 50 Best Restaurants
In addition, WING, led by Chef Vicky, achieved an impressive second place in 2026 Asia’s 50 Best Restaurants list. The restaurant had also previously ranked No. 11 on The World’s 50 Best Restaurants list in 2025, underscoring its continued international acclaim.
Building the Future Together: Deepening Global Partnerships
With the success of this prestigious awards ceremony in Hong Kong, China, Lee Kum Kee looks forward to deepening its collaboration with leading talents in the global culinary community. By continuing to champion Asian flavours and foster meaningful dialogue and exchange, the brand will continue to bring the spirit of Asian cuisine to kitchens and dining tables around the world. Hashtag: #LeeKumKee #LKK
The issuer is solely responsible for the content of this announcement.
About Lee Kum Kee
Lee Kum Kee is the global gateway to Asian culinary culture, dedicated to promoting Chinese culinary culture worldwide. Since 1888, it has brought people together over joyful reunions, shared traditions and memorable meals. Beloved by consumers and chefs alike, Lee Kum Kee’s range of more than 300 sauces and condiments sparks creativity in kitchens everywhere, inspiring professional and home chefs to experiment, create and delight. Headquartered in Hong Kong, China and serving over 100 countries and regions, Lee Kum Kee’s rich heritage, unwavering commitment to quality, sustainable practices and “Constant Entrepreneurship” combine to enable superior experiences through Asian cuisine for people worldwide. For more information, please visit www.LKK.com.
About Asia’s 50 Best Restaurants
Launched in 2013, Asia’s 50 Best Restaurants aims to showcase the outstanding achievements and diverse culinary landscape of the region. The list is determined by the Asia’s 50 Best Restaurants Academy, a panel of over 350 culinary experts from across Asia who vote independently based on their specialised knowledge of the local dining scene. The Asia’s 50 Best Restaurants series includes the awards ceremony and list announcement, creating a premier networking platform for restaurateurs, media, seasoned travelers and culinary connoisseurs to celebrate the exceptional service, passion and talent in the dining industry.
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HONG KONG SAR – Media OutReach Newswire – 1 April 2026 -Tim Ho Wan, the dim sum brand hailing from Hong Kong under the Jollibee Group, continues to be recognized in the Michelin Guide Hong Kong & Macau, with its Sham Shui Po store receiving the Bib Gourmand distinction in the 2026 edition. The Bib Gourmand distinction is awarded to restaurants that offer high-quality food at excellent value for money, reinforcing Tim Ho Wan’s long-standing positioning.
Carrying forward a legacy of excellence. Tim Ho Wan’s culinary team upholds the brand’s signature Cantonese craftsmanship, sustaining the consistency and quality behind its 17 consecutive years of Michelin recognition— its most recent earned under the Jollibee Group.
The recognition marks the 17th consecutive year the same store has been included in the Michelin Guide—a milestone achieved during Tim Ho Wan’s first full year under the Jollibee Group following its acquisition in January 2025. Over the past year, the brand has focused on strengthening systems, chef training, and food quality, reinforcing the consistency that has long defined Tim Ho Wan in its home market.
“Tim Ho Wan’s recognition in the Michelin Guide is a reflection of the care and discipline behind the brand,” said Ernesto Tanmantiong, Jollibee Group Global President and CEO. “At the Jollibee Group, we are committed to growing brands like this in a way that stays true to their roots while allowing more people around the world to experience what makes them special.”
Founded in Hong Kong in 2009 by chefs Mak Kwai Pui and Leung Fai Keung, Tim Ho Wan quickly rose to prominence after earning a Michelin star within its first year. Its Sham Shui Po branch, opened in 2010, has since remained a consistent presence in the Michelin Guide, underscoring the brand’s enduring culinary standards.
Scaling a Heritage Brand Through Operational Discipline
Under the Jollibee Group, Tim Ho Wan has strengthened its operating model to support consistent execution and long-term growth across markets.
Ongoing investments in kitchen systems, chef training, menu development, and store operations have enhanced consistency across locations while preserving the craftsmanship rooted in its Hong Kong origins. The continued recognition in Hong Kong reinforces the market’s role as the brand’s culinary and operational benchmark.
“These capabilities allow us to stay true to what makes Tim Ho Wan special, while ensuring we can deliver that same experience consistently as we grow,” said Sheng Lee, Chief Executive Officer of Tim Ho Wan.
“This recognition reflects the discipline of our teams in delivering consistent quality day in and day out. We remain focused on elevating our craft through rigorous training, responsible sourcing, and thoughtful service so that high-quality meals remain welcoming to guests around the world,” Lee added.
A Distinct Concept for Global Expansion
Tim Ho Wan’s combination of quality and value positions it as a distinctive concept in the global restaurant landscape.
Supported by strengthened systems and operating discipline, the brand offers a compelling platform for growth across international markets—anchored on consistency in its home market and enabled by replicable operating standards.
A Global Brand Rooted in Hong Kong
From a 20-seat dim sum shop in Hong Kong to a globally recognized brand, Tim Ho Wan continues to demonstrate how culinary heritage and operational discipline can come together to create a strong and scalable business.
The latest Bib Gourmand recognition reinforces Tim Ho Wan’s position as a globally relevant dim sum brand—rooted in Hong Kong and supported by the Jollibee Group’s platform for sustained and disciplined growth.
Disciplined Growth Backed by the Jollibee Group
The continued recognition also reflects the Jollibee Group’s approach to scaling heritage brands through operational excellence and long-term stewardship.
“Tim Ho Wan’s sustained recognition reflects the strength of its heritage and the discipline behind its execution,” said Richard Shin, CEO of JFC International and Global Chief Financial and Risk Officer of the Jollibee Group. “At the Jollibee Group, we focus on strengthening the systems and platforms that allow brands like Tim Ho Wan to grow while preserving the authenticity and craftsmanship that made them successful.”
System-wide sales (SWS) expanded significantly from Php1.3 billion in 2024 to Php8.1 billion in 2025, highlighting the brand’s accelerating scale and growing contribution to the Group’s global operations.
In its home market, Tim Ho Wan has strengthened its core Hong Kong footprint, doubling its store network to 10 locations within approximately one year. Recent store openings have delivered attractive payback periods (circa 1.5 years) and profitability, reinforcing confidence in the brand’s unit economics and disciplined growth approach.
Growth has been broad-based across both company-operated and franchise markets. Sales performance strengthened across markets such as Hong Kong, Singapore, and China, while franchise markets, including the Philippines, Vietnam, and Japan, continue to build momentum, further validating the brand’s strong international resonance and scalability.
The brand also reached an important milestone in its global expansion with the opening of its first company-operated North America store in Irvine, California, marking a significant step in establishing a direct presence in one of the world’s largest consumer markets. This re-entry into North America reflects the transportability of the brand’s operating model and positions Tim How Wan for a new phase of long-term growth and further global brand development.
Hashtag: #JollibeeGroup
The issuer is solely responsible for the content of this announcement.
About Jollibee Group
Jollibee Foods Corporation (PSE: JFC) (the “Company”) is one of the world’s fastest-growing restaurant companies, driven by its purpose of spreading joy through superior taste. It manages and operates a portfolio that includes 19 brands (the “Jollibee Group”) with over 10,000 stores and cafés across 33 countries.
The Jollibee Group’s portfolio includes nine (9) wholly-owned brands (Jollibee, Chowking, Greenwich, Red Ribbon, Mang Inasal, Yonghe King, Hong Zhuang Yuan, Smashburger and Tim Ho Wan), five (5) franchised brands (Burger King, Panda Express, Yoshinoya, Common Man Coffee Roasters, and Tiong Bahru Bakery in the Philippines), and ownership stakes in other key brands like The Coffee Bean and Tea Leaf (80%), Compose Coffee (70%), SuperFoods Group that operates Highlands Coffee (60%), and bubble tea brand Milksha (51%). The Company also has membership interests in Tortazo, LLC, along with Chef Rick Bayless, for Tortazo in the U.S. and in Botrista, a leader in beverage technology.
The Jollibee Group’s global sustainability agenda, Joy for Tomorrow, underscores its commitment to sustainable business practices across food safety, employee welfare, community support, good governance, and environmental responsibility, among others. These focus areas are aligned with the United Nations Sustainable Development Goals (UN SDGs).
The Company has been recognized as the Philippines’ Most Admired Company by the Asian Wall Street Journal, named one of Asia’s Fab 50 Companies, and listed among Forbes’ World’s Best Employers and Top Female-Friendly Companies. The Company is also a four-time Gallup Exceptional Workplace Award recipient and featured in TIME’s World’s Best Companies and Fortune’s Southeast Asia 500 List.
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www.jollibeegroup.com
