EDDY LEE WAI-MAN, the chairman of Hong Kong's century-old sauce maker Lee Kum Kee and a representative of the fourth generation to have run the family business, believes convenience is what most people demand when it comes to cooking.
Apart from Lee Kum Kee's oyster sauce invention, the company has developed more than 200 sauces and condiments over the years.
Its products are sold on five continents and it has an annual revenue of a whopping HK$1 billion.
Lee Kum Kee's biggest market is the United States, followed by China. Its sales network encompasses South Korea, Indonesia, Australia and New Zealand.
However, Mr Lee emphasised that, for him, it has not been easy inheriting the 115-year-old family business. He faces greater challenges, keener competition and tougher economic situations than did his father, grandfather and great-grandfather.
Last year, Britain's Food Standards Agency identified Lee Kum Kee and some other popular Hong Kong brands as containing high levels of potentially carcinogenic chemicals.