In conversation with Gregory Ong
“In conversation with …” is a series of interviews with members of Keppel Club. One member will be featured each month from August to December 2024. The first to kick off is the affable Mr Gregory Ong.
Gregory Ong has been a member of Keppel Club since 2005. He works in the legal profession and has been advising the Club on legal matters gratuitously for the last three years. Outside of work, Gregory has an inclination for outdoor and indoor sports activities, golf being one of them.
Gregory (second from right) with fellow members (from left): Sadegh Mortazavy, Captain Maniam Stacy Anthony and Eugene Heng. Wefie taken by Sadegh Mortazavy.
Taking his valuable time off for a coffee with us, Gregory shared his views of the old and new Keppel Club:
Q1: What are your impressions of Bukit Chermin and SIme? How do the two courses differ in terms of layout and playability?
A1: For me, it is rather difficult to compare Bukit Chermin with Sime as each has its own unique allurements and character. Bukit Chermin will always be the “home” of Keppel Club as its surroundings were especially steeped in heritage with its handsome “rough edges”. It is a pity that the natural surroundings of Bukit Chermin had to make way for urbanisation. But times change and we also change with them. In terms of golf courses, I personally prefer the Sime course over the Bukit Chermin course as it is more idyllic, wider and prettier. The Bukit Chermin course was for me a tad claustrophobic or maybe my golf is woefully bad. I will always be grateful to the relevant authorities for giving the Club a lifeline and for me personally, the fortuitous opportunity to experience playing the Sime course. I must also commend all the Keppel Club staff who have meticulously and diligently worked to convert the rather disparaged Sime course of yesteryear into the handsome and robust course that it plays out today.
Q2: What do you miss most in Bukit Chermin?
A2: Definitely the good and delicious food that was served there. We had the original Tee Top Restaurant that served tasteful and saliva-drooling food such as the fried laksa, har cheong kai and Penang char kuay teow, as well as the Peranakan Restaurant, Peony Jade and Fukuya Japanese Restaurant. One was spoilt for choice and many a family were attracted to the tasteful offerings that the Bukit Chermin food and beverage outlets dished out.
Q3: What do you like best at Sime?
A3: I like the Sime course. It has been significantly improved and managed. Kudos to all the friendly and competent staff at Keppel Club. What I also like are the magnanimous nature of the majority of the members at Sime, whom I have had the honour and privilege to meet and be friends with. In all honesty, the public have also added an interesting element of diversity to what was essentially a private membership club. Although there were differences of opinion amongst the members of the Club at the start, this blend of the public and the members is both special and unique and has taken shape rather well. I am actually quietly proud of being part of Keppel Club these days.
Q4: What is your favourite food at Tee Top?
A4: My favourite item at Tee Top is the kopi tarik it serves.
Q5: What improvement or change would you want at Sime?
A5: As for improvements that I would wish to see at Sime, first and foremost, Tee Top needs to improve and serve up tasteful food consistently.
Moving forward, whilst I accept holistically that there are limitations to what can or cannot be improved at Sime given its prevailing limited tenure and financial ability, in my view, the precept to sustaining any meaningful improvements at present must be to improve and understand the relationship between both members and the public, such that both will come more often to enjoy the club. Diversity and strength from within will always be a benefit to the Club. This will enable improvements to be made gradually along the way and hopefully beyond 2030.