Vincent Yeow Joins MasterChef Australia!

Australian cooking sensation Vincent Yeow 'Dim Sim' Lim has revealed the heartwarming story behind the traditional dish he will prepare during his upcoming guest appearance on .

The culinary star, who shot to fame during the Covid after sharing his simple wok-based recipes online, told Daily Mail he will be cooking a Chinese dumpling dish called Siu Mai – and said it carries deep cultural significance.

'The Australian version of the dish is a dim sim! It is still a pork dumpling... It's what Chinese people have on a Sunday morning when they catch up with their family,' Vincent began.

'Breakfast with the grandparents, nieces and nephews... This dish is a very meaningful thing for the Chinese community! People will be very happy seeing this for the first time.' 

Vincent said sharing food is considered a powerful expression of love in Chinese culture and admitted he was proud to bring this tradition to the hit cooking competition. 

'Spending time eating with someone on a Sunday morning – when you could be lying in bed – is a very big sign of love! So, Dim Sum is a huge thing in Asian culture and I am very happy I got to bring it onto the MasterChef stage,' he said. 

He also revealed he was excited to be appearing on the show because he was great friends with the series' all-star judging panel.

'Poh Ling Yeow and I go way back! I know Andy Allen quite well, I love Jean-Christophe Novelli's accent and Sofia Levin is just the sweetest! I had the greatest time,' he said. 

During Sunday night's episode, contestants will arrive at their benches to find steaming bamboo baskets perched on top of woks before being introduced to Vincent – affectionately known online as 'The Wolf of Wok Street'.

He also revealed how he would be assessing the contestants' food as guest judge – and what steps someone could take to really elevate their dish.

'How I judge food and an experience is based on how creative people are using the origin of the dish. For example, in Malaysia a lot of people are putting their own spin on Nasi Ramen noodles,' he said.

Vincent added that he would always look favourably upon budding chefs who tried something new in the kitchen. 

'Their dish still has its authenticity but they are adding their own flair. That is what I love about cooking around the world now, people are adding their own flair,' he said.

'Dishes are no longer authentic or inauthentic, people are adding their own creativity to them!'