2012

Implementing 1 Malaysia Food Safety programme, applying the HACCP certification from Ministry of Health, Malaysia.

Awarded Product Excellence Award.

2008

Moved to Kajang industry area.

2003

Awarded Malaysia 100 outstanding Enterprise “GOLDEN BULL” award.

2002

Factory awarded ISO 9001:2000 and HACCP status.

Awarded Malaysia Honesty Enterprise “KERIS” award.

1998

All products accredited HALAL status by JAKIM, Malaysia.

1997

Convert to Kum Thim Food Industries Sdn Bhd, implementing centralize management under one roof.

1996

Take over Hang Chan Sauce Factory, which had more than 100 years of establishment.

1995

Moved to Balakong, Selangor set up an organized factory.

1990

Began to use (Mei Chong Mei) MCM as the unified trademark.

1981

Take over his existing employer’s factory, Thye Woh Sauce Factory, which had more than 80 years of establishment.

1973

Introduce the Yee Sang Varieties to the restaurant; this was the beginning of the Lou Sang culture to become popular in Malaysia.

1971

Use his same name to set up Kum Thim Sauce Factory, used single camel as the trademark.