A NEW CHAPTER WITH MOTHER AND SON
The brand received fresh momentum when Koh’s son, Chia, took the helm two years ago.
Chia’s passion for baking was evident from a very young age. He once entered a cake decorating competition at around 11 years old. “We got the timing wrong and went to church in the morning instead,” Koh recalled. “At 9am, we received a call and rushed to the competition in 20 minutes. The buttercream was still cold, but Timothy carried on and ended up placing in the top three.”
Since then, Chia has dedicated himself to his baking pursuits, graduating with a diploma in baking and culinary science at Temasek Polytechnic.
Chia admitted joining the family business was never really part of his plan, “Family businesses are never easy but there’s a reason why I am in it today.”
“My mother has spent so many years building this business. There’s so much legacy here – why don’t I take over and build it into something even bigger?” Chia reflected.
The transition wasn’t easy. Koh admitted feeling “a bit pained” when certain cafe menu items, like the ayam berempah, were removed during Chia’s menu revamp.
The cafe previously sold an Asian-Western cuisine, with dishes like curry chicken and baked goods.
“It took me about a year; it was a process,” she shared. The cafe underwent renovations for a hipper, fresher look when Chia joined the business.
But she’s proud of the results. “Thank god my son has become a better baker and businessman because you need to combine these two to be able to succeed. I was more of a [baking] teacher than a businesswoman.”
Chia is in charge of the cafe, while Koh handles the baking school.
Both Koh and Chia share similar traits – they are deeply passionate and naturally stubborn, which has led to many squabbles over the years. “We handle disagreements much better now; we’re a lot calmer,” Koh said. “At the end of the day, we always remind ourselves that we share the same goals and love for each other.”
