Kenny Teo, 34, Manager Eastern China for Singapore Airlines, is an engineering graduate who is trying to fully experience the good things his new home country has to offer while ensuring top-quality service on Singapore Airlines flights.

Singaporean Kenny Teo is a newcomer to Shanghai as well as to China. Taking the position of Manager Eastern China of Singapore Airlines three weeks ago, Teo says he expects to make the best out of his work and life here.

Teo has been working for the company for nine years, since he graduated from university. Although his major was in engineering, he chose to work for Singapore Airlines anyway. It turned out to be one of his best choices.

“Singapore Airlines has always been listed among the top companies in the country. Thus when the opportunity came along, it was not a difficult decision to make,” he said. “The company provides many opportunities for employees to try different things, to learn and to grow with the company.”

He started his career in the Singapore Sales office and more recently was posted to Vietnam as the company’s Manager Northern Vietnam in Hanoi. Teo said the new position in Shanghai is a big challenge as the pace and expectations are much higher.

“When I was in Hanoi, I was managing 10 flights per week but now, we have 4 to 5 flights daily between Shanghai and Singapore depending on the season,” he said. “And in Shanghai, the pace of working life is much faster.”

Entering the Chinese market in 1985, the airline company now has 11 flights between China and Singapore every day, among which five are from Shanghai, four are from Beijing and two are from Guangzhou. Passengers can also connect to the rest of the world through the company’s extensive global network.

Gourmet cabin cuisine has always been a featured characteristic of Singapore Airlines, and the company has one of China’s top chefs in their International Culinary Panel, according to Teo. Zhu Jun, executive chef with the chain restaurant Jade Garden, is an expert in authentic Shanghai cuisine.

“We have invited renowned chefs from all around the world to join our International Culinary Panel, creating  the meals we serve on board. Ming Jia Zhen Zhuan, a collection of exquisite Chinese fare available on our first class cabins between China and Singapore, is one such example,” said Teo.

The company has also customized other services for the Chinese market. Their cabin crew on board the China-Singapore routes, as well as other routes popular with the Chinese market, are well versed in Mandarin.  Passengers on board can enjoy a variety of entertainment choices, including the airlines’ innovative KrisWorld in-flight entertainment system, in Chinese.

Customers soon will also be able to experience the next generation of First, Business and Economy class cabin products, together with the new KrisWorld, which the company says is the world’s most advanced in-flight entertainment system, on board the new Boeing 777-300ERs entering its fleet in the coming months. The new aircraft will first operate on selected flights between Singapore and London, and will be progressively rolled out to other routes, Teo said.

“We value our customers’ feedback, which helps us to improve and innovate,” he said. “The challenge is how to make ‘A Great Way to Fly’ even better.”

Teo said he is grateful that the company has given him the opportunity to work in Shanghai while he’s still young.

“You never know when such an opportunity will come by again,” he said. “We only live once and I wouldn’t want to look back and regret later. I know it’s not going to be easy, but I’m not one who shies away from challenges easily.”

When work becomes too stressful, scuba diving is the preferred way for Teo to rest and relax. He has been diving for the past seven years.

“I’ve always felt comfortable in the water so to dive was a natural choice for me,” he said. “When I’m underwater, I’m totally shut out from the outside world. It’s one of the few places where your emails or phone calls can’t reach you, allowing you to truly relax. After all, everyone needs a break once in a while.”

Teo said for the past three weeks in the city, his routine has mainly been shuttling between office and home. He hasn’t had much time to explore yet, but he did manage to find somewhere interesting in Shanghai and he hopes to find more of such places in the future.

“One weekend I went to Tianzifang with my wife and we found an interesting place, with a mix of modern shops and restaurants nestled within nostalgic architecture,” he said. “The experience was fascinating.”
 

Blowin’ in the wind

Q: What is your favorite holiday destination?

As I like to dive, I love going to places with good beaches and amazing sea life. Maldives will rank as one of my top destination because of the rich and diverse marine life there. There are also many nice beaches in Indonesia and Malaysia as well. I also like Australia because of its good mix of vibrant city life, natural wildlife and of course, the Great Barrier Reef.

Q: What is your favorite destination in China?

Before being posted to Shanghai, which was about three weeks ago, I had been to Beijing for vacation a couple of years ago. Visiting the Great Wall of China left a deep impression on me. That was during December and I still remember the cold winds very vividly!

Q: What is your favorite way of travel?

It has to be flying. In my opinion, your travel experience doesn’t begin at your destination, but from the moment you board the plane to your destination. The experience on board will determine your mood on arrival, whether you feel refreshed or otherwise. Taking an enjoyable flight is the best way to begin your journey.

Q: What in your opinion is the standard of ideal services?

I feel an ideal service is one that is warm and sincere. It is about understanding our customers’ needs even before they realize it, through personalized hosting that is centred around the customer, making them feel special and cared for.

Q: What is your motto for life?

To live a life without regrets because we only live once. Try not to look back at yesterday, thinking if I should have done that. When the right opportunity comes along, just do it.