Lee Kum Kee, the global leader in Asian sauces and condiments, has launched its Global Culinary Immersion Programme in Bhutan for the first time. The initiative, organised in collaboration with the De-suung Skilling Programme (DSP), forms part of Bhutan’s broader national effort to empower youth through vocational training and professional development. This partnership marks a key milestone in Lee Kum Kee’s regional expansion and reflects its ongoing commitment to nurturing culinary talent across Asia-Pacific.

Five Days of Immersive Learning in Thimphu

From 4th to 8th October, the DSP Training Centre in Taba, Thimphu, became a hub of creative energy as 16 young Bhutanese chefs embarked on a five-day culinary journey. The programme was led by Chef Vincent Liew, Executive Chef at The Star Sydney, Australia, who shared insights drawn from his extensive international experience. Participants explored the art of Asian flavour pairing, cooking techniques, and food presentation, blending Bhutanese ingredients with the signature taste of Lee Kum Kee sauces.

Culmination Dinner and Certificate Presentation

The training concluded with a special showcase dinner, where participants presented their culinary creations—a fusion of Bhutanese flavours and Asian influences—using Lee Kum Kee sauces as the key ingredient. The event highlighted the chefs’ newfound confidence and creativity, culminating in a certificate and award presentation to celebrate their achievements and dedication.

Inspiring Bhutan’s Next Generation of Chefs

Zimpon Wom Sonam Thinley, Steering Committee Member of the De-suung Skilling Programme, remarked, “The five-day culinary cultural exchange with Chef Vincent Liew has inspired new ideas and broadened the perspectives of our young chefs. We look forward to future collaborations with Lee Kum Kee to continue promoting culinary education in Bhutan.”

Dodie Hung, Executive Vice President of Corporate Affairs at Lee Kum Kee, added, “We are delighted to bring the Global Culinary Immersion Programme to Bhutan. This collaboration connects Bhutan’s emerging chefs with global culinary expertise, encouraging innovation, cultural exchange, and the pure joy of cooking.”

Continuing the Journey Beyond Bhutan

Although the Bhutan leg of the programme has concluded, the learning continues. A group of nominated young chefs will be invited to Hong Kong, China, in 2026 for an advanced culinary programme at the heart of Lee Kum Kee’s heritage—offering them a chance to broaden their horizons and deepen their culinary mastery.

Building Bridges Through Food

Founded on the mission to promote Chinese culinary culture worldwide, Lee Kum Kee has already extended the Global Culinary Immersion Programme to China, Malaysia, South Korea, Vietnam, the UK, USA, and Canada. With Bhutan now joining this growing network, Lee Kum Kee continues to use food as a bridge—connecting people, cultures, and communities through shared passion, creativity, and taste.

Find out more about how to travel to Bhutan from Hong Kong.