Lee Kum Kee, the 138-year-old Chinese sauce and condiment manufacturer, has partnered with King's Kitchen, a New York City restaurant group specializing in Cantonese and Hong Kong cuisine, to introduce a limited-time Mid-Autumn Festival menu running through September 30 across six locations. The three-dish collaboration reflects traditional festival themes of reunion, togetherness, and abundance. Available à la carte or as a set, the menu includes: Golden Beef & Mushroom ($23.50) — Tender beef and mushrooms in a rich golden broth finished with Lee Kum Kee Plum Sauce. In Chinese culinary symbolism, beef represents strength and abundance, while the mushrooms echo a family gathered closely together. Thumb-sized pan-fried buns ($9) — Small, round golden-bottomed pan-fried buns served with Lee Kum Kee dipping sauces, allowing guests to customize every bite. The buns symbolize reunion, completeness, and good fortune. Claypot Rice ($13.50) — A Cantonese staple featuring fragrant rice, cured meats, and the signature golden crust that forms at the bottom of the claypot. Traditionally associated with harvest, abundance, and prosperity, it's a dish that speaks to the warmth of gathering around the table.
Locations The menu is available at King's Kitchen locations in Brooklyn (5223 8th Ave, 2051 86th St, 683 60th St), Manhattan (92 E Broadway, 58 Mott St), and Flushing (40-12 Main St).
Why It Matters
The collaboration bridges heritage ingredient brands with ethnic-focused restaurant operators to drive traffic during culturally significant dining occasions—a strategy increasingly common as food companies look to deepen connections with diaspora communities and expand their reach beyond traditional retail channels.
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Written by FBM Publications Editors
