Toshi and I left the Korean barbeque early because we wanted to
participate on the OISP tour of the Lee Kum Kee factory. Quite a lot
of people were going: Yoshi, Dr. Fu, Alice, Mitsuyo, James, Ayumi, Kaori,
Yoko, Miho, Si Wai, Angela, Nga, etc... We all took the KCR to Tai Po
Market and then took a bus to the factory. At the factory, we were
all given a lecture on the history of the company. The famous
oyster sauce was made by the founder in 1888 by accident. He
accidently left oyster burning in the wok and thus was the birth
of oyster sauce. Currently Lee Kum Kee is the #1 food company brand
in Asia. There are now many different kinds of oyster sauce such as
premium, low cost, vegetarian, etc... Also produced are soy sauces and
instant mixes and sauces for cooking. During the Q&A session, I asked
about the XO sauce and they told us that it was made from seafood
and very premium stuff. James asked about the difference in taste of
oyster sauce in Japan and the reply was that there are adjustments to
the oyster sauce distributed to every country. Dr. Fu asked if oyster
sauce had a secret recipe. The ingredients are all listed but it is
the processing which is the secret. We all donned coats and hats,
touring the factory. There were very huge vats. We also saw the
bottling process. Later we entered the research lab which was
filled with many small test tubes. The taste testing would also
be conducted in this lab. The tour wasn't exactly very long. All of us
were given a free sample of oyster sauce. After taking group photos
we all took the bus back to CUHK.
our tour guide in front of Lee Kum Kee products
James, I, Toshi, & Yoshi in uniforms
Group photo in front of the statue of the founder
Toshi & James advertising Lee Kum Kee Oyster Sauce in front of a red hot Ferrari