BLOOMINGTON - Chiu Ha Lum, 79, of Bloomington died at 11:45 p.m. Wednesday (Dec. 14, 2005) at OSF St. Joseph Medical Center, Bloomington.
Service will be at 2 p.m. Wednesday at Calvert & Metzler Memorial Home, Bloomington, the Rev. David P. Dees officiating. Burial will be at Park Hill Cemetery, Bloomington. Visitation will be from noon to 2 p.m. Wednesday at the memorial home.
Memorials may be made to American Cancer Society, American Leukemia or University High School, Normal. Calvert & Metzler Memorial Home, Bloomington, is in charge of arrangements.
She was born Feb. 1, 1926, in Canton, China, the daughter of Chiu Mao Ming and Lee Woon Chun Ming. She married Peter Wah Lum on October 24, 1947, in Hong Kong. He died January 4. 1979.
Survivors include three daughters, Mary (Larry) Vail, Champaign, Mabel Ann Lum (Dr. Benjamin) Wu, Anaheim Hills, Calif., and Rose (Mike Marinello) Lum, Stevensville, Mich.; one son, Wing H. (Cheryl) Lum, Champaign; seven grandchildren Tisa Vail, Peter and Christine Lum, Adam and Phillip Wu, Drew Aiken and Marissa Marinello; five sisters, CHIU Kam Ha, CHIU Pik Yee, CHIU Pik Fong, CHIU Pik Han and CHIU Pik Oi "Peggy," four brothers, CHIU Kin Ching, CHIU Pong Wah, CHIU Pong Bun and CHIU Pong Yim.
She was preceded in death by her parents; one daughter, Mae Lum; one sister, CHIU Pik San, and three brothers, CHIU Pong Ping, CHIU Hang Fai and CHIU Mao Fai. Mrs. Lum was introduced to her husband Peter by her aunt upon his return to China after WWII. After their marriage they left their homeland and moved to the USA. She and her husband and father-in-law, Bing "Charlie" Lum, had formerly owned and operated the Grand Cafe in Bloomington.
In 1948 the restaurant was located on Center Street, which later moved to Front Street. After "Charlie" passed away in 1963, she and her husband continued to operate the restaurant on Front St. until 1971. The restaurant re-opened in 1972 under the ownership of the late Pong Ping Chiu. Mrs. Lum and her husband continued to help at the restaurant. After her husband's passing she continued her work at the restaurant until she retired.
While raising her five children and working at the restaurant, Mrs. Lum was responsible for preparing most of the Chinese dishes as well as baking the pies and custards. Mrs. Lum originated the recipe for the "sweet and sour sauce" that accompanied the homemade egg rolls and other appetizers. The sauce is still being served at the Grand CafAC.
Through her and her husband's hard work and dedication they were able to reunite and help sponsor family members from China to immigrate to the United States so they could experience the freedom and lifestyle that she and Peter enjoyed.