How do you go from being a kid, eye-level to a wok burner in your family's takeaway restaurant, to a go-to name for Chinese cuisine for millions of people around the world? What decisions and sacrifices do you need to make? And what lessons do you learn along the way?

Vincent Lim (aka. Dimsimlim) lets us know, plus:

• The surprising reaction other restaurant owners have had to him sharing his kitchen secrets
• What growing up in a commercial kitchen taught him
• The tough decisions he's had to make as a restaurant owner
• The number 1 dish you should master to level up your cooking

Find Vincent online @dimsimlim

Check out his cookbook The Wolf of Wok Street

For Osher's book So What, Now What? Story Club on Youtube and more, head here

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