After enduring nine rejections, Cherry Tan finally landed her dream job as a Singapore Airlines flight attendant. However, six years later, she made the bold decision to leave the skies behind to open a hawker stall with her husband in Singapore.
Growing up, Tan, now 29, had always aspired to become a flight attendant. At 19, she applied to Singapore Airlines but was rejected. Undeterred, she pursued a degree in hospitality business while continuing to apply to the airline. After years of persistence, on her 10th attempt, she was finally hired as a cabin crew member.
For six years, Tan enjoyed the perks of flying, exploring new destinations, and experiencing a work-life balance she loved. But by her fifth year, she felt a desire for change. Flying had become monotonous, and she questioned the long-term stability and career growth in her job.
At the same time, her husband, Duncan Hsu, a chef, was eager to start his own business. Seeing an opportunity for a new chapter, the couple invested SG$30,000 (about $23,000) into opening their hawker stall, Kiang Kiang Taiwan Teppanyaki, in May 2023. Inspired by Taiwanese teppanyaki, the stall offers a variety of meats served with Taiwanese-style sauces, drawing on Hsu’s heritage.
Despite a significant pay cut—earning around half of her previous SG$6,000 ($4,600) monthly salary—Tan found unexpected financial benefits in her new role. As a hawker, she works long hours but spends less, allowing her to save more. Unlike her days as a flight attendant, where downtime and frequent travel led to more spending, her new routine keeps her busy from morning till night.
However, the journey wasn’t without its challenges. Tan had to adjust to the physical demands of working in a cramped, hot stall, and her parents initially disapproved of her decision to leave a comfortable job. Business was slow in the beginning, but thanks to viral TikTok videos and media coverage, interest in their stall grew. The added curiosity of a former flight attendant running a hawker stall helped draw customers.
Tan also credits her customer service skills, honed during her time at Singapore Airlines, for helping her engage with customers and make them feel welcome. Now, Tan manages various aspects of the business, from cashier duties to marketing, while Hsu focuses on cooking.
Though she misses the international cuisine she enjoyed while flying, Tan takes pride in preserving Singapore’s hawker culture. With the average hawker’s age being 60, she believes younger generations like hers are essential to keeping this cherished tradition alive.
As Tan prepares for her evening crowd, she reflects on her career change with pride. “The hawker lifestyle is challenging,” she says, “but if more youngsters are willing to go through this process, it’s rewarding.”
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