Ex-SIA steward transforms passion for gelato and vintage cars into business

Peng's career trajectory reflects a growing trend among Singapore professionals who are leveraging diverse skill sets to build unconventional enterprises. His background as a Singapore Airlines steward provided him with customer service expertise and an appreciation for quality hospitality, experiences he now channels into his gelato business.

Scoopy's Gelateria operates as both a traditional ice cream parlour and a restoration workshop for vintage vehicles. Peng sources and refurbishes classic cars and vans, transforming them into bespoke mobile ice cream units and experiential event installations. The approach allows clients to offer novel experiences at corporate functions, weddings, and public events while maintaining the artisanal quality of his gelato offerings.

The venture reflects a broader shift in Singapore's entrepreneurial landscape, where experiential retail and nostalgia-driven concepts have gained traction. By merging his professional hospitality background with automotive restoration expertise, Peng has created a niche market position that differentiates Scoopy's from conventional ice cream retailers. The business model generates revenue through both direct sales and the specialized vehicle restoration services that command premium pricing in the events and hospitality sectors.

For Peng, the transition from cabin crew to business owner represents the culmination of personal interests pursued alongside his airline career. The venture demonstrates how transferable skills from service-oriented professions can be repositioned to support creative, leisure-focused businesses in Singapore's diversifying economy.