Meet Cherry Tan, a former SIA air stewardess who traded her wings for a wok to pursue her passion for food. After years of flying high, she made the bold decision to step away from the skies and into the bustling world of hawker culture, bringing the flavours of Taiwan teppanyaki to life.
Together with her husband Duncan, they come together to share authentic Taiwanese food experiences with the locals, creating an unique journey from the airline industry to the heart of Singapore’s hawker scene. Read her story to learn about her transformation.
What motivated you to leave your career as an air stewardess and venture into the F&B industry?
I think my biggest motivation was my husband, as he always wanted to start his own business. At that point in time, I felt like I had done what I wanted to do as an air stewardess and had learned what I needed to. So, I decided to join him and start this business.
Why did you choose Taiwanese teppanyaki as your specialty and what drew you to this particular cuisine?
We always wanted to sell dishes from Taiwan because that’s where my husband is from. We decided to go with Taiwanese teppanyaki because it is quite similar to Western food, so it’s not entirely new for the market.
Of course, there are many Taiwanese cuisine options in Singapore, but most of them have been tweaked a little. We thought this would be more readily accepted by the market.
What are some of the biggest challenges you face while working with your loved one, and how do you overcome them?
The biggest challenge would be having no “me time” at all. As a cabin crew member, I was very used to having a lot of “me time” when I was overseas. But now, I’m with him 24/7.
It’s nice to work with a loved one, but I think every healthy relationship needs a healthy level of personal space. In the beginning, we struggled a bit with this, but now we’ve found a balance. We have different off days because we’re open every day, so I get my “me time” while he’s at work. At night, after we have our meal together, we try to rest at home.
How has your experience as an air stewardess influenced your approach to customer service in your hawker business?
It definitely plays a very big role. People don’t typically expect hawkers to provide excellent service, but I strive to offer that in my stall. It can be as small as having a casual chit-chat with my customers or paying attention to their preferences and trying to remember their orders. This approach helps customers feel more welcomed.
What are some of the biggest challenges you face when transitioning from the airline industry to running a hawker store?
One of the biggest challenges would be working long hours. As a cabin crew member, we flew long hours, like an 18-hour flight to the States, but after that, I would have two off days. Now, I work 12 hours every day and only get one off day a week. The long hours can be a bit draining.
Can you share some of the day-to-day work that you need to do or prepare at the stall?
The work is quite mundane. When I arrive at work at 09:00, I start by wiping the counters and heating up the sauces. Around 11:00 or 11:30, I start preparing for service. The lunch service ends at around 2:00. Next, I will prepare the ingredients like cutting chicken and prepping pork. I repeat the same process for dinner, which starts at 5:00, and we close around 8:00. After closing, we clean everything and prepare for the next day.
Before I joined the industry, many people told me how tough F&B is with long hours and low profit margins. I kind of knew this, but I didn’t think much about it. Now, I realise it’s real, and it really takes a toll on you. So, be mentally prepared and be willing to give your all, and trusting the process.
How do you differentiate your store from other hawker offerings?
First of all, customer service is key. As I mentioned earlier, providing a warm welcome is important because it draws attention. Our food also stands out because it’s a little different from what you typically find in a hawker setting. While there are Western-style stalls, there aren’t many that serve sizzling Taiwanese teppanyaki. That’s where we stand out.
What advice would you give to others who are considering entering the F&B industry?
Don’t do it—just kidding! In all seriousness, you need to have a lot of mental preparation. Before I joined the industry, many people told me how tough F&B is with long hours and low profit margins. I kind of knew this, but I didn’t think much about it. Now, I realise it’s real, and it really takes a toll on you. So, be mentally prepared and be willing to give your all, and trusting the process.
What are your future plans for your hawker business, and how do you see yourself expanding or adding new offerings?
Our next plan is to prepare for our second outlet. Right now, we’re also introducing new menu items, like fried Taiwanese snacks and Taiwanese fried chicken.
On weekends, we are offering traditional Taiwanese pancakes for breakfast as well. By adding new offerings, I hope to intrigue customers to try more of our cuisine. Hopefully, this will allow us to expand to a different part of Singapore and bring Taiwanese cuisine to more people.
Where do you see yourself and what’s your vision for Singapore in the next 5 years?
In the next five years, I hope to take a step back and focus more on a managerial role rather than being in the front line. My husband would take on the front-of-house duties.
As for Singapore, I hope that in the next five years, there will be more government support and ease of regulation for hawkers. Recently, the government allowed hawkers to hire long-term visit pass holders, which is a great start. However, I feel that more support could be provided to attract younger individuals to enter this industry. Hopefully, we will see more progress in this area in the coming years.
Connect with Cherry: Instagram and TikTok.
Kiang Kiang Taiwan Teppanyaki
325 Woodlands Street 32, Singapore 730325
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