His grandmother founded popular Hock Heng Fish Soup stall but he decided to strike out on his own after learning the ropes
TRAINED BY HIS UNCLE BUT DECIDED TO STRIKE OUT ON HIS OWN
Though Max never had much interest in F&B in the past, things changed after he helped out at the Sims Vista stall in 2020 when he was laid off from his job as a forex dealer in a remittance firm.
He spent a year working at Hock Heng’s HQ, learning the ropes from one of his uncles, and that experience was enough to inspire Max to become a hawker.
“I feel the food [at Hock Heng] is really very nice and good food has to be passed down [so future generations can enjoy it]. When I first started cooking there, I was afraid customers would not be used to my cooking, but the outcome was pretty good. I felt a sense of achievement when people told me it’s good,” shares Max.
Rather than carry on the Hock Heng legacy, Max decided to strike out on his own. Together with pal Jerry Neo, also 34, whom he has known since they were classmates in Naval Base Primary School, they invested around $30,000 (US$22,300) to open Imperial on Jun 7. Jerry, who runs his own container logistics business, is also a fan of Hock Heng’s fish soup.
Said Max: “My grandma retired around 20 years ago and now my uncle runs Hock Heng with his son who will eventually take over the business, so I felt it’s better for me to start my own brand. Furthermore, I have my own ideas and there might be conflict if I try to suggest new things or change their mindset ’cos my relatives are very traditional.”
He added: “My family has been very supportive, and my uncles are also fine with me using the family recipes, so in that sense, they encouraged me to strike out on my own.”
