Eight young chefs from Bhutan have recently completed a three-week culinary exchange programme in Hong Kong, organised by Lee Kum Kee, a leading global brand in Asian sauces and condiments. The initiative, held from 1 to 19 March 2026, was part of the Desuung Skilling Programme (DSP) and supported by the Chinese Culinary Institute (CCI). The programme aimed to enhance the chefs' skills through vocational training and international exposure.
The chefs, who are part of the Desuup initiative, underwent 10 days of intensive training at CCI. The curriculum included modules on the Eight Major Cuisines of China, Western cooking techniques, and signature Cantonese dishes. Additionally, they explored Hong Kong's local food culture, visiting traditional eateries and participating in culinary tours. The group also travelled to Xinhui and Zhuhai in mainland China to learn about sauce production and Guangdong's culinary traditions.
Dasho Tashi Wangyal, a member of the DSP Steering Committee, expressed gratitude to Lee Kum Kee for their support, stating, "Our young chefs are receiving valuable exposure at the Chinese Culinary Institute through immersion in professional Asian cuisine, modern culinary techniques, and global kitchen standards."
The programme concluded with the chefs showcasing their skills at an exclusive VIP lunch and the Bhutan Flavour Fair. Dodie Hung, Executive Vice President of Corporate Affairs at Lee Kum Kee, remarked, "It has been a joy to see the passion and growth of these chefs throughout this programme."
Since 2025, Lee Kum Kee has partnered with DSP to support culinary training in Bhutan, aiming to bring international standards and expertise to the programme
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