So what do you do when you're invited by leading Oriental Food Suppliers and the founders of Oyster Sauce (Lee Kum Kee) to the Taste of London event? You gracefully accept and let out a little squeal of course. How very camp "lol" 
Waking up one morning with a completely unexpected message from Lee Kum Kee, inviting me to one of the UK's premiere food events to sample new and improved products that they've been developing is something that just doesn't happen everyday. 
So armed with my camera, it was off to London I went. 
Parking of course was a bit of a mission but with the handy Q-Park App I had found a space for £8. A short 0.6 mile walk and I was in Regents Park and heading to the main gates. I had prepared for the queues, as all of these high profile foodie events attract a lot of visitors. I joined my space and slowly bumbled in through the gates to be greeted with a huge Taste Light Spangled Sign.  
I made my way through the show and finally found my hosts exhibition stand, the chefs were already woking away and the smell of fresh Char Siu filled the air, thankfully within a few minutes of my arrival chef handed me a dish of freshly cooked Char Siu chicken thigh. The meat was succulent, juicy and velvety and screamed chinese barbecue, it really was sublime.  
As a very special treat Lee Kum Kee then walked me through to the VIP section to meet Tony Truong, Head Chef at the Four Seasons Hotel, London. Tony to my utter joy was only to happy to share his creations of Char Siu Puff, Mushroom Dumpling, Har Gow and his signature dish of freshly cut Peking Duck, my mouth is literally juicing up just thinking about his food.  
If you have never been the Taste of London event, it is amazing, and even though when I visited on a very wet Wednesday evening the atmoshpere was tingling.  
Until next time “Wok On” 
Shout Out  
Four Seasons Hotel, Mei Ume: 
Lee Kum Kee: 
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