His parents, meanwhile, encouraged him to explore his passions outside the business. In his schooling years, Choo took up various internships, including working as a PA at a production house and doing marketing at a radio station.
It was filial piety that eventually drove him back to the family business. “I saw that my parents weren’t getting any younger and they would have to keep working until we decided to take over the business,” he said. It helped too, that Choo has always had a passion for food, he laughingly confessed.
Choo formally joined the family business straight after completing his National Service (NS). His older sister helms the administration department, while his younger brother looks after operations. Choo, on the other hand, takes care of product development and marketing.
Naturally, stepping into a heritage business, Choo had to earn his stripes. He started out by learning about the process of making soya sauce – “there’s a batch of KCT soya sauce made by me” – and spending long hours shadowing the company’s general manager.
“I sat with her in her office for a good five to six months, just looking at how she works from day to day,” Choo recalled. At the same time, he took notes of what the company could improve on. “I wouldn’t say anything was wrong. Everything worked in the past, but how could we make things better, easier and more efficient?”
How Kwong Cheong Thye’s fifth-gen scion is modernising his family’s 130-year-old soya sauce business & Latest News Update
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