Before Woolworths. Before 150,000 cans. Before the lucky cat ever waved from a shelf — there was a father, two boys, and a wok that never went cold.
The Lim family — where it all began
YumYum was founded by brothers Marcus & Vincent Lim — Vincent better known to millions as the viral chef DimSimLim, "The Wolf of Wok Street."
But everything they cook traces back to one man: their late father, Danny Lim, who taught them that great food begins with respect for the basics.
The family restaurant
YumYum didn't start in a factory — it started in a family kitchen. Marcus and Vincent grew up in their father Danny's Chinese restaurants, from Texas to Australia, doing homework at the tables long before they were trusted at the stove.
Danny taught them that great food was never about shortcuts — it was about respect for the ingredients, the craft, and the people you cook for. He wouldn't let Vincent serve a single plate of fried rice to a customer until he'd spent years getting it right.
"Until you get your fried rice right, you aren't able to serve customers. It's the easiest dish to cook, but the hardest to master."— Danny Lim
Give a man a fish and he eats for a day.
Teach a man to fish and he eats for a lifetime.
Dad took it one step further — he taught us to cook it. He knew a meal handed over feeds you once, but a craft handed down feeds every table you will ever set. That was his way of loving people: patiently, properly, over a flame you were never allowed to rush.
YumYum is that lesson, passed on. Not dinner done for you — dinner you'll be proud you did.
The father, the teacher, and the first wok behind every YumYum dish.
When Dad passed away, we realised his recipes — and his standards — lived on in us. Vincent began sharing that loud, proud, unmistakably traditional wok cooking with the world, and millions discovered what our family had always known: real flavour comes from doing things properly.
Every can carries the lucky cat — 招福, the beckoning of good fortune. It waves so a little of what he gave this family sits in every pantry that welcomes us in.
We've bottled the "golden ratio" seasoning born in our family's kitchens — the same balance Danny perfected over a lifetime — so you don't need years behind a wok to cook with real depth of flavour.
It's our way of carrying his legacy forward, and of doing what our family has always loved most: bringing genuinely good food to every family's table — shared, generous, and made with love.
Two boys grow up in their father's Chinese restaurants — homework at the tables, lessons at the pass.
Years at the wok before a single plate reaches a customer. The easiest dish to cook. The hardest to master.
The family seasoning balance, blended so every chef in the kitchen could season perfectly — the Red Can is born.
Vincent shares Dad's loud, proud, traditional wok cooking online — and millions taste what the family always knew.
The restaurant velveting technique, bottled for home kitchens. The first of its kind anywhere.
The lucky cat on supermarket shelves across Australia.
In pantries across Australia and the US. Same golden ratio. Same family. Same standards.
The best way to honour where we came from is dinner on your table — done properly, shared generously.
Answer one question to unlock it — what do you cook most often?
Tell us where to send it — plus one genuinely good recipe a week. No spam, we're too busy cooking.
By signing up you agree to receive marketing emails. Unsubscribe anytime.
We've saved it to this button too — one tap and it's applied at checkout.
Apply my discount & shopOne use per customer. Your code is also on its way to your inbox.
