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ABC Brickworks dua bui sai roast meat seller Fatty Cheong kicks the bucket at 58
- Thread starter Balls2U
- Start date
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- Aug 8, 2008
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He was the only student in his primary school class who did not graduate.
His parents exhorted him to use his hands and hard work to craft a future for himself.
Growing up in Chinatown surrounded by char siew hawkers and their stalls, he aspired to be a household name in roast meat and char siew.
This was his dream. But he had no clue how to go about it.
Tuck Cheong had eight siblings, and to make ends meet, he started working in eateries and restaurants at age 10.
He honed the of his craft, be it cutting vegetables, washing plates, preparing a fish or any related chores.
Over time, he discovered he had an aptitude for cooking. He was also able to memorise the ingredients, different culinary styles and menus with ease.
When Tuck Cheong was young, he was an obese child, and everyone he knew called him “Fatty Cheong.” At one point, he was as heavy as 140kg. Nevertheless, he thought this was an affable and friendly nickname that was easy to remember.
In 1992, when it came time to start his own stall, Fatty Cheong was the name he chose.
Though Tuck Cheong did not receive a proper education, he excelled in marketing himself and his craft.
He was, in fact, a savvy, street-smart entrepreneur.
But doing business comes with its challenges and pitfalls.
When he started doing some business in the 1980s, a swine fever epidemic struck the pork supply in Singapore, which greatly affected his income. He had to diversify his portfolio by selling duck meat.
By the time Fatty Cheong was started, he was ready.
As a student and teacher, his martial arts practice made him an ethical businessman.
Once he was sold a batch of inferior pork, and he did not work with that supplier again.
Tuck Cheong was extremely stringent on the choice of ingredients and concocted a unique taste; his char siew sauce was his secret weapon.
Slowly but steadily, his eatery was famed for specialising in “bu jian tian” (不见天) char siew, an ethereally tender cut of meat from the pig’s underarm.
He was also an enterprising and innovative hawker. He modernised the classic char siew dish by adding red wine and kimchi to the pork to appeal to younger customers.
Watching Fatty Cheong cook, in his snazzy red-and-yellow T-shirt he wears daily, is almost like enjoying a fascinating and scintillating display.
Fatty Cheong was a convivial hawker, who made an honest living.
He did not undercut his customers, just to earn a little bit. He believed that would cost him and his business in the longer term. These were the values he handed over to his two sons.
Indeed, his hard work paid off. By 2021, he had opened his third stall, a zi char stall (“Cantonese Private Dishes”), after his roast meat joint and a wanton noodles stall at ABC Bricksworks Food Centre.
Even though his two sons are helping to manage the stalls and his business, Tuck Cheong refused to retire. He loved a hectic lifestyle. He found no rest in rest.
In his stalls, Fatty Cheong found a purpose and meaning, to delight and to tantalise. He was a natural performer at the stove.
Tuck Cheong heeded his parents’ advice. He raised his family with his own two hands.
Today, Fatty Cheong is Chan Tuck Cheong, but also his family’s business.
In his free time, he was a martial arts pugilist in Hung Ga (洪拳) and Jow-Ga kungfu (周家拳), a lion dance coach and consultant and an avid participant in outdoor recreational sports.
Besides being a successful businessman, Fatty Cheong was also a loving father and grandfather.
Earlier this year, he was diagnosed with pancreatic cancer. On October 19, 2024, Chan Tuck Cheong breathed his last. He was 58.
Today, his dreams of bringing Fatty Cheong international are left to his two filial and promising sons.
They were his pride and joy; his legacies.
--
Tuck Cheong's funeral wake will take place at Block 575A Woodlands Drive 16 from Oct 20 to Oct 24. His funeral cortege will leave for cremation at Mandai Crematorium Hall 03 on Thursday (Oct 24) at 2.45pm. His cremation is scheduled to take place at 4.30pm.
His parents exhorted him to use his hands and hard work to craft a future for himself.
Growing up in Chinatown surrounded by char siew hawkers and their stalls, he aspired to be a household name in roast meat and char siew.
This was his dream. But he had no clue how to go about it.
Tuck Cheong had eight siblings, and to make ends meet, he started working in eateries and restaurants at age 10.
He honed the of his craft, be it cutting vegetables, washing plates, preparing a fish or any related chores.
Over time, he discovered he had an aptitude for cooking. He was also able to memorise the ingredients, different culinary styles and menus with ease.
When Tuck Cheong was young, he was an obese child, and everyone he knew called him “Fatty Cheong.” At one point, he was as heavy as 140kg. Nevertheless, he thought this was an affable and friendly nickname that was easy to remember.
In 1992, when it came time to start his own stall, Fatty Cheong was the name he chose.
Though Tuck Cheong did not receive a proper education, he excelled in marketing himself and his craft.
He was, in fact, a savvy, street-smart entrepreneur.
But doing business comes with its challenges and pitfalls.
When he started doing some business in the 1980s, a swine fever epidemic struck the pork supply in Singapore, which greatly affected his income. He had to diversify his portfolio by selling duck meat.
By the time Fatty Cheong was started, he was ready.
As a student and teacher, his martial arts practice made him an ethical businessman.
Once he was sold a batch of inferior pork, and he did not work with that supplier again.
Tuck Cheong was extremely stringent on the choice of ingredients and concocted a unique taste; his char siew sauce was his secret weapon.
Slowly but steadily, his eatery was famed for specialising in “bu jian tian” (不见天) char siew, an ethereally tender cut of meat from the pig’s underarm.
He was also an enterprising and innovative hawker. He modernised the classic char siew dish by adding red wine and kimchi to the pork to appeal to younger customers.
Watching Fatty Cheong cook, in his snazzy red-and-yellow T-shirt he wears daily, is almost like enjoying a fascinating and scintillating display.
Fatty Cheong was a convivial hawker, who made an honest living.
He did not undercut his customers, just to earn a little bit. He believed that would cost him and his business in the longer term. These were the values he handed over to his two sons.
Indeed, his hard work paid off. By 2021, he had opened his third stall, a zi char stall (“Cantonese Private Dishes”), after his roast meat joint and a wanton noodles stall at ABC Bricksworks Food Centre.
Even though his two sons are helping to manage the stalls and his business, Tuck Cheong refused to retire. He loved a hectic lifestyle. He found no rest in rest.
In his stalls, Fatty Cheong found a purpose and meaning, to delight and to tantalise. He was a natural performer at the stove.
Tuck Cheong heeded his parents’ advice. He raised his family with his own two hands.
Today, Fatty Cheong is Chan Tuck Cheong, but also his family’s business.
In his free time, he was a martial arts pugilist in Hung Ga (洪拳) and Jow-Ga kungfu (周家拳), a lion dance coach and consultant and an avid participant in outdoor recreational sports.
Besides being a successful businessman, Fatty Cheong was also a loving father and grandfather.
Earlier this year, he was diagnosed with pancreatic cancer. On October 19, 2024, Chan Tuck Cheong breathed his last. He was 58.
Today, his dreams of bringing Fatty Cheong international are left to his two filial and promising sons.
They were his pride and joy; his legacies.
--
Tuck Cheong's funeral wake will take place at Block 575A Woodlands Drive 16 from Oct 20 to Oct 24. His funeral cortege will leave for cremation at Mandai Crematorium Hall 03 on Thursday (Oct 24) at 2.45pm. His cremation is scheduled to take place at 4.30pm.
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You know Samo Hung?
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Hearsay pancreatic cancer but people should know what causes the cancer
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Not all will get heart attack, some will get turbo cancers.
https://amp.cnn.com/cnn/2024/04/18/health/cancer-colon-breast-screening-young-wellness
https://news.cancerresearchuk.org/2...in-under-50s-early-onset-24-percent-increase/
https://bmjgroup.com/global-surge-in-cancers-among-the-under-50s-over-past-three-decades/
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Maybe he's the drummer?
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He should have sought the advice of cancer expert, Slutty Gin.
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Unfortunately, sheeple will only rely on the authority to slow kill them than saving them.
Too much red meat?
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- Jan 16, 2014
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he selling roasted pork.....gotta keep up a good business image.....
