He had to take a huge pay cut when he started but he reckons that it was all worth it, and he’s now making the same as he did back when he was an engineer.
New: You can now listen to articles.After devoting 25 years to the aviation industry, former Air Force engineer Jerry Loh, 45, quit his job to pursue something entirely differentHe set up the Hainanese-style 838 Beef Noodles at Yishun Park Hawker Centre in 2023, a year after he left his job. Prior to this, he had spent 11 years in the Singapore Armed Forces, and another 14 years as an aviation engineer in the private sector, where he was deployed to Brunei.
Although he isn’t Hainanese, he tells us that his mum got most of her recipes from a Hainanese cook, including the beef noodles that Loh is now using after some adjustments.But was it worth it to give up his stable, comfy job to rough it out at his own business? Loh doesn’t hesitate to say “yes”. His years of experience in the workforce also helped him adapt quickly to the job switch. In his previous career as an engineer, Loh was always problem-solving. “In that job, there’s always different situations that would arise, so we need to be diagnostic. And when situations change, we need to be able to adapt fast so that we can solve the issue,” he explains.
As an engineer, he was drawing a salary of around S$8,000 a month, but his income dipped to about S$1,000 to S$2,000 a month when he started his stall. “It's about there, but this is a business, so sometimes more, sometimes less. It varies. But one thing is for sure: I’m much happier now with my work and personal life,” says Loh.838 Beef Noodles offers five noodle dishes in total, in both soup and dry variations: Beef slice , beef honeycomb tripe , beef tendon , beef ball and beef combination . All dishes come with your choice of either thick bee hoon or kway teow.
One of the best parts of eating Hainanese beef noodles is slurping up its sultry gravy. Loh’s version is thick, rich and garlicky, with a toasty hint of ginger and sesame oil.
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