Peter Choi joined the Royal Hong Kong Singapore Artillery (5153), 17 A.A. Battery, Royal Artillery in 1941.
On December 8, 1941, Japan launched the Pacific War, and the Japanese army invaded Hong Kong a few hours after the attack on Pearl Harbor, and the Battle of Hong Kong broke out. When the Japanese planes launched the first wave of air attacks on Kai Tak Airport, Peter was having breakfast at the Lei Yue Mun military camp.
Three minutes later, at the order of his superior, he put on his uniform, immediately shouldered his gun, and went with his colleagues in a military vehicle to Tai Po Kau near Shing Mun Reservoir to prevent the Japanese army from landing there.
Peter had only been in the army for a few months and had not yet completed his artillery training before he had to go to the battlefield to fight against the Japanese army.
Peter was on guard at Tai Po Kau for about two hours. Because a group of infantrymen from the garrison arrived at the scene to take up positions, he and his colleagues were later transferred to Waterfall Bay AA Battery in the south west of Hong Kong Island to operate anti-aircraft guns at the Kee Long Bay Fort (雞籠灣炮台）.
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Mutton Curry for 1 Type 94 seaplane shot down
Waterfall Bay AA Battery was equipped with two 4.5-inch anti-aircraft guns. Each gun was operated by eight men. Gun No. 1 was operated by eight Chinese artillerymen, including Peter, and Gun No. 2 was operated by eight Indian artillerymen.
These two anti-aircraft guns were commanded by a Chinese sergeant major named Henry Chen.
On December 13, four Japanese aircraft appeared over Waterfall Bay Battery. The two anti-aircraft guns immediately engaged them. Under the command of their commander, the two anti-aircraft guns took turns firing.
One Japanese Type 94 seaplane was shot down by them. On the same day, the commander prepared a sheep as a reward for them.
The Chinese cook cooked it into a pot of curry mutton to treat them.