10 mins with...

LUKE PENG,

Board Member and CEO of CBP Quilvest

What does your job scope entail at CBP Quilvest?

The company specialises in wealth planning and investment solutions; as the CEO of operations here in Singapore, I help to manage our wide range of clients, both international and local. Essentially, wealth management boils down to wealth creation, preservation and succession, and my job is to help make the entire process as smooth as possible.

What’s the most important aspect in your line of work?

Maintaining relations with our clients. It’s important to know and understand the needs and worries of the people we work with, and that personal touch helps me to develop the best strategies for them. Ultimately, they are looking for peace of mind. Wealth brings its own fair share of challenges, and my duty is to help alleviate their worries.

Is it hard then, in this current time, to do your job?

The lockdown certainly has made it harder to conduct business. We typically conduct face to face meetings where we sit down with the client to plan, but now everything has to be done over the phone or email.

Going virtual has removed that relational aspect of wealth management, and it’s harder to feel and sense what our clients truly need. Of course, with older clients it’s easier as we’ve already established a relationship, but for newer clients it's more challenging.

When’s the last time a restaurant impressed you?

Something fairly recent was when I went to SKAI for my daughter’s birthday.

She wanted a restaurant with a view, and I suggested going to Swissôtel

The Stamford, as I had yet to see the refurbished and rebranded Equinox. Beyond the fantastic food, I was truly impressed at the makeover. The ambience, service and furnishings really helped sell the overall package, and I would definitely go back once everything boils over.

What’s your go-to comfort food?

I can’t get enough of Hill Street Tai Hwa Pork Noodles. I’ve been an ardent fan for the past 30 years, and while they’ve always had a queue, the Michelin guide has certainly caused a big jump in diners. Because of that I don’t go as often as I used to, but I do make it a point to visit a few times a year.