TikTok star Vincent Yeow Lim, aka Dim Sim Lim, shares his favourite venues in Sydney, Melbourne and Malaysia. Plus, the very simple signature dish he cooks at home.
Jane Rocca
Sydney-based chef, TikTok star and cookbook author Vincent Yeow Lim, also known to his millions of social media followers as @dimsimlim, has always loved cooking with woks.
After relocating from Malaysia to Perth, his late father Danny ran Wok in a Box takeaway, and at age 13 and by then on the pans himself, Vincent’s enduring love of high-heat cooking was sparked. He’s not the self-described Wolf of Wok Street for nothing.
Vincent took over his grandfather’s Blue Mountains restaurant, Lawson Chinese, but it was when the COVID-19 pandemic restrictions, and business was quiet, that his profile really took off, thanks to his viral TikTok content, including the KFC chicken and rice hack that started it all (and has more than 24 million views).
Vincent puts his skills to the test on Channel 9’s newest cooking show, Chefs Ahoy, up against Alice Zaslavsky in a cooking challenge that takes place aboard a Princess Cruises ship. In this episode, Lim explores the port city of Busan, visiting local fish markets to source local produce in a bid to feed and impress 4000 passengers on the Diamond Princess.
He took some time out to share his favourite food finds with us, from home and abroad.
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Eating out
Favourite Sydney restaurants and go-to dishes
When I am craving Malaysian, I go to Ho Jiak Town Hall run by my friend, Junda Khoo. You must try the satay skewers, laksa bomb and Malaysian chili crab. They use really good Australian ingredients which makes a big difference in taste.
I like to go to Chao Express and order the Sichuan spicy mala grilled fish (Kao Yu). I also like the bitter melon and eggs or Taiwanese fried chicken.
I love the fish finger bao at King Clarence. It’s very juicy and the perfect bite. The clay pot rice is traditionally done over charcoal, but chef Khanh Nguyen has figured out an oven technique that guarantees they crisp up every time. Also try the Peking duck — done in a Westernised style and served with kale salad. I even got Khanh to come and cook it for me at my house once!
I like Nate’s East Meets West Dining in Mascot for the Hainan chicken rice pot that I recently discovered. It’s $16.50 and a fabulous meal.
Favourite hometown cafes and/or bars
I always start my day with an energy drink. Then if I can, I love going to A.P Bakery in Sydney – the lines are too long sometimes, but when I crave a croissant or want a matcha I go here.
I like The Baxter Inn for a fresh apple gin. It’s one of the best I’ve had anywhere. Shady Pines is another favourite bar I go with friends if we can get a table. Maybe Sammy is also fab but gets super busy.
In Melbourne
The best place to eat Malaysian in Melbourne is Eat Alley QV. I’m a diehard Malaysian food fan and this is fantastic. The Bak Kut Teh, a herbal soup, is great for nourishment. It’s like a bone broth.
The Flower Drum for Peking duck is deservedly iconic. I also love their dessert – the candied apple with sugar art served tableside. It’s a cool way to finish your dinner.
I recommend Juni for South-East Asian flavours. The betel leaf with satay peanuts is fantastic – the flavour coats your entire mouth.
Soi 38 is another great spot; we love the vibe and the food. The Bangkok-style boat noodles are good as are the noodle salads with lots of fiery chili.
I also go to Old Beijing for family style dinners and larger gatherings. Its Peking duck, stir-fried vegetables and lamb ribs are incredible.
What is your favourite place to eat in Australia, and any special food memories here you have?
A favourite food memory is dining with my family in Perth at Hong Kong Barbecue. I’ve been all around the world eating Asian food and barbecue – it’s a passion – but this place is better than anywhere in Asia. I first dined here as a kid aged 12. The crispy roast pork is unlike any other place, and roast duck is fantastic. The spinach cooked with century egg and salted egg yolk is so good. They also use traditional steamers for making rice, not rice cookers.
On the road
Favourite country for food and places to eat there
It has to be Malaysia. My favourite restaurants include Together Nasi Lemak in Kuala Lumpur. They serve a delicious abalone version of the national dish and a winning pork belly nasi lemak.
I am hesitant to share my top-secret spot, but Good Taste Delight Lok Lok Food Truck in Selangor is amazing. They make skewers with chicken, beef, pork, fish balls with sauces on the side. My favourite thing here is new – it’s a century pale egg wrapped with pickle and then deep fried.
Peng Yuan is another (until now) secret spot we love. It’s open really late, I’ve dined here at 2am, it’s not expensive — the biggest portion is $7. The Hokkien Mee is iconic. It’s a fab night hangout spot where you can have a beer.
Eating in
Signature dish and go-to at home
It’s two packets of instant noodles, spam, and eggs. It’s my dream meal.
My guilty pleasure
It has to be lobster. I like to cook a whole lobster with garlic butter and serve it with noodles underneath – it’s indulgent but so good.
The kitchen wisdom I cling to
My dad used to tell me I wasn’t allowed to cook anything until I got the fried rice down-pat. He would say it’s the easiest dish to cook, but the hardest dish to master. It takes 1000 hours of practice, and you need to use hot rice.
Chefs Ahoy is streaming now on Channel 9 and 9Now.
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