GUARDIAN OF THE SKIES, GUARDIAN OF FAMILY HERITAGE

Since he was a child, Major (MAJ) (NS) Wong Pixiang knew he wanted to join the Republic of Singapore Air Force (RSAF) and contribute to Singapore’s defence. 

When the chance to sign on arose during his full-time National Service (NS), he jumped at it. 

In 2010, MAJ (NS) Wong was commissioned as an Air Warfare Officer (Command, Control & Communications), or AWO (C3) in short, and was ready to serve in the RSAF for the rest of his career. 

But fate had other plans for him – he realised there was nobody to take over his father’s thunder tea rice stall when the latter eventually retired.  

His father has been running Traditional Hakka Lui Cha at a hawker centre in Boon Lay since 2003. 

Asked whether he had ever thought about taking over the family business, the 36-year-old replied with a slight chuckle: “It was never in the plan. I always thought that I would be in the RSAF for the rest of my life. 

“In fact, growing up, we were scared of being here (at the hawker stall), because we always had to come and help out.” 

So, what changed his mind? A desire to preserve tradition and family heritage, he explained.  

“It’d be quite sad to close shop and have this traditional brand and legacy go to waste after my dad retires.” 

Taking the family biz to new heights 

Of course, it wasn’t easy for MAJ (NS) Wong to leave behind his childhood dream. He struggled to make the choice – even his family was taken aback by his eventual decision. 

“My dad was very surprised that I expressed interest in taking over. Of course he was supportive, but he did ask me to reconsider leaving the RSAF and to make sure this was what I wanted.” 

Since taking over in 2017, MAJ (NS) Wong has expanded the family business, opening a second branch in Ubi back in 2018 before moving to their current location at Paya Lebar in 2021.  

He has also rebranded the business and modernised its processes to keep up with the times.  

“The RSAF is very process-based, so my experience there helped me to see things in the bigger picture and assisted in making (our business) processes more systemic.” 

Protecting Singapore’s skies 

Even though he’s a busy hawker now, MAJ (NS) Wong is still committed to contributing to Singapore’s defence.  

As an Operationally Ready National Serviceman (NSman), he now serves as an AWO – Air Battle Management (ABM), maintaining a comprehensive air surveillance picture of Singapore.  

He is also the Officer Commanding of 202 Squadron, Air Surveillance and Control Group (ASCG). 

The workload may seem demanding, but MAJ (NS) Wong is glad he can keep doing the kind of work he used to do as a Regular.  

“Being able to still contribute in the way that I did back then has helped to make the transition (to being a hawker) easier.” 

At the President’s service 

In 2023, MAJ (NS) Wong was appointed as an Honorary Aide-de-camp (HADC) to the President and is currently into his third year of service.  

As an HADC, he supports the President's Office in planning, managing, and executing state functions and events. 

He was fully onboard to take on this additional role when nominated by his formation back in 2022.  

“Serving the President’s Office is an honour, and it exposes me to the different sides of the SAF (Singapore Armed Forces) that I wouldn’t usually get exposed to at the unit level. 

“We get to help out at various events ranging from foreign exchanges to local community events, which were not the usual kind of things that I got to do (when I was a Regular).” 

Wearing many hats 

The father-of-two credits his family and staff in helping him juggle his many duties at home, work and in NS. 

“I was also heavily involved in NDP (National Day Parade) this year, so I was away from family and work for several months on Fridays and Saturdays. 

“Even though the flexibility of being a business owner helps me balance all my other commitments, the unwavering support of my family and staff helps to make everything easier.”

And his advice for aspiring young hawkers?  

“You must be willing to accept the grind because it’s not easy trying to put in the hours initially, especially if you are trying to set up a new brand. 

“Ultimately, you must strive to be the best. You cannot cut corners.”