Sydney’s love affair with pasta is getting a bold new flavour injection, with iconic Asian sauce brand Lee Kum Kee teaming up with local pasta favourite Spago for a limited-edition menu curated by MasterChef Australia favourite Mimi Wong.
Available until 28th June across Spago locations throughout Sydney, the collaboration brings together handcrafted pasta and some of Lee Kum Kee’s best-known sauces in a menu designed to blur the lines between comfort food and contemporary Asian cuisine.
The menu sees Spago’s signature pasta dishes reimagined through the addition of ingredients including Lee Kum Kee’s Panda Brand Oyster Sauce, XO Sauce, Chiu Chow Style Chilli Oil and Hoisin Sauce, creating dishes that lean into rich umami flavours while celebrating the growing influence of Asian ingredients in Australian dining culture.
For Wong, who serves as Lee Kum Kee’s Australian brand ambassador, the partnership reflects a broader shift in how younger diners are engaging with food.
Rather than viewing cuisines as separate traditions, today’s food culture increasingly embraces cross-cultural influences, with diners seeking out familiar favourites presented through unexpected flavour combinations.
The collaboration also includes an interactive element for customers visiting Spago’s Darling Square location. Diners who purchase any two items from the limited-edition menu will have the opportunity to spin a capsule toy machine, with collectible Lee Kum Kee sauce keychain replicas available to win.
While food collaborations have become increasingly common, the Lee Kum Kee and Spago partnership taps into a growing appetite for experiences that feel both nostalgic and novel – combining one of Sydney’s most popular comfort foods with flavours that have become staples in kitchens across Asia and beyond.
The limited-time menu is available from now until 28th June at participating Spago locations throughout Sydney.
