From Banking to Broth: A Tale of Michelin Magic and Pork Rib Soup

In a world where career choices are often driven by prestige and financial success, it is refreshing to come across individuals who choose a different path. Ryan Quah, a 40-year-old Singaporean, made the bold decision to leave his job in banking and take over his father’s pork rib soup stall, Joo Siah Bak Kut Teh. Three years later, the stall has been awarded Michelin’s Bib Gourmand status, and Quah has no regrets about his career change.

Quitting a stable job in banking to enter the food industry may seem like a risky move to many, but for Quah, it was a calling. He saw the potential in his father’s business and believed that he could elevate it to new heights. The decision paid off, as Joo Siah Bak Kut Teh has become a popular destination for locals and tourists alike, attracting attention for its delicious pork rib soup.

The recognition of Michelin’s Bib Gourmand status is a testament to Quah’s dedication and passion for his craft. It is not an easy feat to earn such an accolade, especially in a competitive food scene like Singapore’s. Quah’s commitment to maintaining the quality of his father’s recipe and his willingness to innovate have undoubtedly contributed to the success of Joo Siah Bak Kut Teh.

Quah’s story serves as an inspiration for those who may be contemplating a career change or pursuing their passion. It reminds us that sometimes taking a risk and following our hearts can lead to great rewards. Quah’s journey from the corporate world to the realm of gastronomy is a reminder that success can be found in unexpected places.