July 2018 - Scoot In-flight Magazine

9:30 a.m.
BREW WORKS
Uncle Ong (Mr. Ong Kee Liam)
shows us what working life is like
behind the kopi.
9:30 a.m.
Uncle Ong arrives at the kopi
tiam and starts his shift.
10:30 a.m.
10:30 a.m.
The morning rush subsides, and
Uncle Ong takes a quick tea
break.
12 p.m.
Lunchtime rush begins.
Everyone’s busy.
1:30 p.m.
The lunchtime crowd subsides.
Time to wash plates and
clean tables.
2 p.m.
Lunch of noodles or rice.
“Whatever’s available lah!”
12 p.m.
1:30p.m.
3 p.m.
Break time. Uncle Ong heads to
his nearby home to take a
shower and a nap.
4 p.m.
Back to work. Customers start to
arrive for a mid-afternoon snack
5 p.m.
Make another mug of tea. Drink
it while manning the cashier.
6 p.m.
Have a quick dinner before the
dinner crowd arrives.
6:30 p.m.
The dinner rush begins.
7 p.m.
Shift ends. His younger brother
takes over, and Uncle Ong calls it
a day.
It is 9 a.m., and Uncle Ong
arrives at his workplace. He
greets me with a nod and a
smile, then he goes straight to
his post behind the cashier. He
takes a quick look at the order
pad and the coffee corner
where his colleague is busy
brewing a cuppa. He picks up a
rag, does a quick wipedown of
2p.m.
the counter and then places a
pile of used glasses into the sink.
He prepares himself mentally for
another busy day, then he looks
out to a dining area brimming
with waiting, chatting, and eating
customers. Just like that, Uncle
Ong is now officially at work.
With his grey hair, kneelength
shorts, and a loose shirt,
PHOTOGRAPHY NOAHS KNIGHT ON UNSPLASH
28 SCOOT