Made in Hong Kong: the history of Lee Kum Kee’s oyster sauce – so good it is served in space

Launched 130 years ago in Guangdong, Lee Kum Kee’s products are now popular across the globe

Lee Kum Kee’s premium line of oyster sauce. Picture: Xiaomei Chen

Judging by its ubiquity – from the dark, glossy drizzle against the bright green of blanched vege­tables to the deep, funky flavour it adds to marinades and stir-fries – it might seem as though oyster sauce has been part of Chinese food forever. In fact, it’s a relatively recent invention, dating back only to the late 19th century.

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