Chef-made Asian seasonings from Sydney. One scoop and your fried rice, wings and stir-fries taste like the restaurant made them — in under 20 minutes.
Each can has one job and it does it stupidly well. Start with the Red Can — that's the move.
The Red Can. Shake it on anything — fried rice, chips, eggs — and it amplifies every flavour already in the dish.
The restaurant secret for silky, melt-in-your-mouth meat. Works on chicken, beef, pork, prawns — even tofu.
Savoury, comforting, straight from the heart of Shanghai. Noodles, greens and steamed fish hit different.
Bold, warming five spice from the palace pantry. Roast duck energy for your Tuesday-night chicken.
One can finishes the dish. The other fixes your meat before it ever hits the wok. Learn both and you're dangerous.
Restaurants build every dish around umami. If your fried rice tastes flat — this is why.
Ever wonder why Chinese restaurant meat is always juicier? They velvet it first. That's the move they don't tell you about.
One can is a taste. A bundle is a pantry upgrade — and the maths gets better with every can you add.
✦ Free shipping on all orders over $50 — every bundle unlocks it ✦
Straight from the Wolf of Wok Street cookbook — every dish below is a weeknight job with a YUMYUM can doing the heavy lifting.
YUMYUM started with one question: why does restaurant food taste like that, and home cooking doesn't? The answer wasn't a $900 wok burner. It was umami — the fifth taste every restaurant builds around, and the secret nobody bottles properly.
So we did. Chef-made blends, mixed in Sydney, starring the lucky cat on every can. No fillers you can't pronounce, no gimmicks — just the shortcut that makes your food taste like you know what you're doing.
You'll find our 90g cans on the shelf at Woolies. But the full-size 200g cans, the bundles and the good stuff? Online exclusive. You're in the right place.
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