He's happier selling noodles than crunching numbers
AFTER 18 years of crunching numbers in the corporate world, Mr Samuel Fang decided to hang up his neckties - even though he was well on track to earning a five-figure monthly salary.
He opted instead for a sweaty job with long hours running a prawn noodle stall.
But Mr Fang, 43, says he is happier despite the hard physical work and lower income.
"I work about 14 hours a day with only one rest day once a fortnight. But I am happier and more energised. The level of self-fulfilment and motivation of being your own boss is very different from being an employee," he said.
He now runs Guo Long Prawn Noodles at 588 Kelantan Food Centre - taking orders, serving customers and washing bowls.
The bachelor admits he earns only a fraction of what he did before and works longer hours.
"But running your own business is more challenging as you are your own strategist, purchaser, marketeer, operations manager, accountant, and so on, all rolled into one," he said.
His decision to run a hawker stall took his family and friends by surprise.
"My parents were disappointed and my father asked why I would want to throw away my accountancy degree to do something that does not require a degree. But they have come to terms with it and visit my stall from time to time," he said.
Prior to his prawn noodle venture, Mr Fang was financial controller at Achieva Technology, the peripherals and lifestyle products arm of mainboard-listed Achieva.
The opportunity for the dramatic change of vocation arose last year when his friend Mr Frankie Liew, 39, who had been working at a popular prawn noodle stall in Geylang for six years, suggested they team up.
It was Mr Fang's childhood dream to be his own boss. Still, he admits that he did not realise how hard a hawker's life was until he set up his stall in October. He has lost 7kg since then.
The work is split between Mr Fang and Mr Liew. His friend does the cooking, while Mr Fang does the marketing, stocking and handling of suppliers.
A typical day starts with a trip to the wet market below his four bedroom flat in Sims Drive. He then goes to his stall where he washes the vegetables and cuts up the chilli.
The stall opens at 8.30am and closes 12 hours later. Both Mr Fang and Mr Liew stay on for another two hours until 10pm to clean up.
Even on his rest days, Mr Fang is busy preparing the chilli sauce that accompanies the noodles.
He admits that he would not have plucked up the courage to embark on his new venture if not for the financial ballast of his considerable savings and the steady returns from his portfolio of stock investments.
So far, he has sunk $10,000 into his stall and harbours a dream of opening more outlets.
Does he consider it a downgrade?
Not Mr Fang. He said: "A job is still a job. At least I can say I'm my own boss now and I don't have to answer to anyone. Besides, I enjoy the full autonomy in this new found career."
His next goal? Making the prawn noodle business so successful that he can retire by the age of 50.
