How We Met: A Love Story Lightly Seasoned With Wok Hei Yun and Alex met in 2012 when they pledged together for a professional business fraternity in college. Their time to get to know each other was short-lived as Yun left the fraternity after a few weeks. Their love story didn't begin until MUCH, MUCH later. Fast forward 8 years to the COVID Pandemic, when the world shut down and people either started baking sourdough or cutting their own hair. Enter Alex: Ever the curious, became a full-time home chef and part-time State Worker posting his culinary masterpieces on Instagram like he was auditioning for the Food Network. His posts were getting widely known. Enter Yun: A self-made professional working at Intel. She made a decision to lease an apartment in San Jose to start a new life, only for COVID to happen. All alone and no one to meet, she ultimately decided to move back to Sacramento where dreams come true. Casually scrolling through social media, minding her own business, when BAM—she sees Alex making Chinese food that looked as authentic as a Hong Kong Café in Chinatown. It wasn’t just food; it was edible romance. Naturally, she did what any sensible person would do—she indirectly asked him out. (Let’s just say she slid into his DMs with more finesse than a sous chef chopping onions.) In response, Alex didn’t just reply—he delivered. Literally. He gave her a jar of his homemade chili oil, which is basically modern-day courtship in sauce form. It was spicy, it was bold, and it was the beginning of something neither of them could’ve imagined: a relationship built entirely around indulging in food from all parts of the world. And the rest? Let’s just say it’s been a delicious ride ever since.