In a bid to modernise his family’s traditional business, Thomas Koh chose not to brand his stall as a Koh Brother outlet.
The best businesses move with the times, and even traditional F&B stalwarts sometimes attempt to modernise themselves. Like Tiong Bahru Market’s hawker institution, which is now run by third-gen successor Thomas Koh, 35. His late grandfather Koh Kee Teo founded the stall in 1955.
8days.sg: “I wanted to keep the two brands separate so that we can try modern techniques at Maxwell and break away from the traditional ways of cooking to take our pig organ soup to the next level.”YOUNG HAWKERS CLOSED THEIR STALLS IN LESS THAN A YEAR Since closing, Koh has returned to his parents’ Tiong Bahru stall to work, along with one of his business partners. His two other pals went back to salaried jobs. “It’s the first time they were in F&B, so they were also shocked by the working hours. After calculating, they can earn way more outside [working in other jobs],” Koh noted.
Despite importing “premium ingredients” like pig’s hearts, livers, intestines and stomachs from Europe, Koh faced the challenge of convincing potential customers that his offal was clean enough. As his stall was independently branded, people had no idea that the organs were painstakingly washed by Koh’s father at Tiong Bahru.
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Koh Brother Pig’s Organ Soup’s third-generation successor closes modern Maxwell outlet after less than a year“It didn’t work, lesson learnt,” said Thomas Koh, 35, who chose not to brand his stall as a Koh Brother outlet and instead introduced a “funky and new” look to modernise his family’s business.
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