My name is Vicky, and here’s my story.
After we got married and had Lily, our first daughter, we live on paycheck to paycheck working in corporations. We’re just like any normal married couple who wanted to give the best to our family.
Everything changed one fateful day 5 years ago. Sam got retrenched. And since Sam is probably the third or fourth generation of a butcher family in London, England, he turned to the one and only thing he is passionate about - food & meat.
We decided to start a restaurant and named it after our daughter - Lily. All we wanted was to provide people of Puchong the best ever wood fired pizza with lots of homemade cured meat! Things were amazing, it was perhaps it is really the best pizza in Puchong or maybe the lack of pizza in Puchong (who knows? XD), our restaurants were often fully booked. So we thought, we are probably set for life. We were relieved of course, having risen up from Sam's retrenchment.
Then, the reality hits us again. We were always understaffed. Without even realising, Sam and I were already working 14 hours a day, serving 60 people 4 different items from starters, mains to desserts. Soon, our lives are filled with only work, work, and work. We lost track of our life, and we lost track of our little daughter, who was 18 months old that time.
The restaurant has operated for 8 months, and we have not participated in Lily’s grown-up journey for 8 months. We thought - is this what we really want? To miss out on our daughter's childhood that will never come back again?
I refuse. We had to make the hard decision to close down a thriving business that we were proud of. This is when “Lily’s Homemade” is born. We took out our best selling item - our homemade sausages. and decided to make our house our kitchen. Our goal was to create sausages that are healthy, so healthy that it becomes a staple in our little daughter's big breakfast everyday.
Over the years, we have since expanded our offering from purely sausages to bacon, burger patties, rolls, and more. We have got 40+ products now. We are grateful that “Lily’s Homemade” turned out to be ok.
But our “sausage manifesto” — no MSG, no food colouring, preservatives free, gluten free, antibiotic and hormone free meat, low salt — is still in place today. Looking back, closing down our thriving restaurant, and starting “Lily’s Homemade” was probably the best decision that we;ve ever made. And we never looked back again.