2012

Implemented the 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 was awarded the ISO 9001:2000 and HACCP status.

Awarded Malaysia Honesty Enterprise “KERIS” award.

1998

All products are accredited HALAL status by JAKIM, Malaysia.

1997

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

1996

Took over the Hang Chan Sauce Factory, a factory with more than 100 years of history.

1995

Moved to Balakong, Selangor to set up an organized factory.

1990

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

1981

Took over his existing employer’s factory, Thye Woh Sauce Factory, a factory with more than 80 years of history.

1973

Introduced the Yee Sang Varieties to the restaurant; this was the beginning of the Lou Sang culture’s popularity in Malaysia.

1971

Used his name to set up Kum Thim Sauce Factory, with a single camel as the trademark.