Ong Kung Yong, 72
Mandarin Orchard Singapore Chef and FDAWU Branch (Mandarin Orchard Singapore) Chairman

It has been 48 years since Ong Kung Yong first joined the Mandarin Orchard Singapore (MOS) as a cook in 1971. In that time, he has gradually climbed the ranks to become one of the hotel’s oldest chefs.

In between whipping up delicious meals in the hotel’s many restaurants, including Chatterbox which boasts one of Singapore’s best chicken rice, he’s also been a dedicated unionist with the Food, Drinks and Allied Workers’ Union (FDAWU).

“When you’re happy at work, you’ll naturally want to keep on working,” said the 72-year-old, who is FDAWU’s Branch Chairperson for MOS, a position he’s held since 1976.

While Mr Ong can be credited for having played a pivotal role in helping members enjoy better welfare and opportunities for career progression, he remains focused on furthering the interests of his fellow colleagues.

“I see my role as a union leader as being able to help my members with their problems, and work together with my committee and the hotel management to ensure that they get fairly treated in the workplace. I also want to ensure that they are kept up to date with relevant knowledge and information,” he said.

Reflecting on more than 46 years as a union leader, Mr Ong says that satisfaction comes from being able to help his members with their problems and make a positive contribution to their lives.

“Their gratitude for our efforts is reward enough and that is very personal and emotional for me,” he said.

As for his biggest takeaway from a lifetime spent in the service of others, Mr Ong said: “We should always do what we can for others. As a unionist, I’ve been able to learn that I can play a part in sharing knowledge and making a difference in the lives of others in society by helping them.”

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