Mdm Tan, affectionately known as “Dua Gek” to all of us at JUMBO, began her journey at NG AH SIO way back in 1977. Starting out as a humble waitress, Dua Gek worked tirelessly six days a week. With a pen and paper in hand, she bustled between the kitchen and dining hall to ensure that orders were sent, food was served promptly, and customers were satisfied with their meals.

“I remember the menu was a lot simpler back in the early days. We had standard dishes such as pork rib soup, braised pig trotters, braised pig kidney, braised pig liver, and blanched lettuce,” reminisced Dua Gek. “Today, the menu has expanded so much to cater to our growing customer base that we have to use an iPad to take orders!” she laughed, “but truth be told, I am grateful I don’t have to learn to use such technology”.

The quiet, unpretentious honesty in Dua Gek’s reply takes us by surprise.

In the dog-eat-dog rat race of today’s corporate life, it is as if this 66 year old veteran finds deep-seated contentment and pride in simply doing what she has always done for the past 40 years, and doing it really well.

Firmly brushing past any societal pressures to continuously ‘get ahead’, Dua Gek derives her job satisfaction and sense of achievement from doing what she does best, and knowing that her role in the kitchenis just as valuable and important; just as relevant as knowing how to use an iPad today.

So what exactly is her role as Chief Chef? Dua Gek’s dedication and commitment to fulfilling her tasks as a waitress then did not go unnoticed by Mr Ng Ah Sio.

At the time, it was critical that he found the right people who exhibited steadfastness in their work, as well as the potential to stay true to the brand and ensure that food quality would not be compromised.

Dua Gek, unsurprisingly, ticked all the boxes and was given the chance to learn and master the Bak Kut Teh recipe with a new role in the kitchen. “ Mr Ng is a great friend and mentor. He treats all of us really well and believes in the importance of staff satisfaction at work. I am thankful that he trusted and believed in me enough to grant me such an opportunity.”

“This may seem like a simple bowl of pork rib soup, but to truly master the traditional art of whipping up an authentic bowl of Teochew-style Bak Kut Teh is not an easy feat,” said Dua Gek.

“The robustness and heat from a quality bowl are not easy to achieve”. But her hard work soon paid off. Not only did she excel in the job, she gradually rose up the ranks over the years, eventually taking her place as Chief Chef of our flagship outlet at Rangoon Road.

Today, Dua Gek is in charge of cooking our signature pork rib soup daily, ensuring that the authenticity and taste of NG AH SIO’s traditional Teochew recipe continues to be preserved, come what may.

“Every ingredient we use – from the main items such as pork ribs right down to the spices, is of exceptional quality. Did you know our pork ribs are premium cuts air-flown fresh from Australia? We uphold a standard that is not easily matched elsewhere,” exclaimed Dua Gek, beaming with pride.

While she exudes a bubbly personality, Dua Gek’s expectations at work for herself and for her staff are strictly uncompromised. “It’s a wonderful working environment, all the staff care for one another; we chit-chat and work well together.

But it’s also an environment of discipline – strict hygiene and food quality standards apply.

Food quality is the top priority,” she emphasized, as her brows furrowed together in focus. “From time to time, Mr Ng still comes down personally to taste the soup and ensure that the flavour is up to standard.”

The love and dedication that Dua Gek has for NG AH SIO and towards perfecting every pot of pork rib soup is evident – amplified when diners personally thank her and tell her that they have had a fantastic and enjoyable meal.

“Apart from happy customers, a good and kind employer is also what made me stay at NG AH SIO all these years,” revealed Dua Gek, when we probed her on the secret to her enduring service at NG AH SIO.

“JUMBO is also a great company to work for because they always have our welfare at heart. Both Mr Ang and his father, Senior Ang, will always ask how I am when they come to visit.” Dua Gek continued excitedly, “The company even celebrates Chinese festivities with us, gifting us dumplings during 端午节 (Dragonboat Festival) and mooncakes during 中秋节(Mid-autumn Festival)!”

Forty years have gone by swiftly since Dua Gek began her journey at Rangoon Road. Many establishments have progressed alongside technological improvements, just as NG AH SIO has; our innovative, holistic self-ordering and payment kiosks at the Resorts World Sentosa outlet is one such example of 21st Century advancement.

But no matter how society progresses, there is a need to preserve our traditions – and the currents of changing times cannot sweep Dua Gek away from her core duty of ensuring that the Teochew-style flavour of NG AH SIO Bak Kut Teh remains unchanged.

Today, she continues to train new staff, passing on her expertise to the next generation, and occasionally makes trips to other outlets to ensure that they, too, get the recipe and flavours of this heritage dish right.

At NG AH SIO, time and technology may have transformed some operational aspects of the business, but at the heart of the brand, one thing remains constant: the authentic, traditional taste and flavour of NG AH SIO Bak Kut Teh.

And for Dua Gek who has given her best years to the brand, her plans for the future remains unchanged as well: “I love my job. As long as I am still healthy and able to care for myself, I will continue to work at NG AH SIO,” said Dua Gek with a gentle and affirming smile. For this champion of tradition, her area of expertise lies in the kitchen. And there, she is able to concentrate on what she does best – ensuring that the familiar aroma of NG AH SIO Bak Kut Teh lives on and emanates for many more years to come.