Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

  • Singapore first overseas restaurant for Unagiya Ichinoji

    Singapore first overseas restaurant for Unagiya Ichinoji

    Japanese restaurant chain Miyagawa Honten has opened its first overseas outlet with Unagiya Ichinoji at Singapore’s Robertson Quay.

    Its Japanese head chef trained for three months in a Miyagawa Honten outlet to master the skills needed for creating unagi. The chain first steams the unagi before grilling it. All cuts are marinated with sansho (the Japanese equivalent of Sichuan peppercorn) and kuro shichimi (a traditional blend of seven black spices) before being basted with tare sauce while being charcoal grilled.

    The signature Hitsumabushi is offered in three sizes, and options are unagi over rice with nori, wasabi, green onion or dashi. Side dishes include unagi chawanmushi, unagi bone cracker, unagi sushi roll, unagi omelette, unagi salad and unagi simmered boiled liver.

    The 34-seater restaurant does not accept reservations.

    Miyagawa Honten launched 125 years ago in the Tsukiji district of Tokyo.

  • AP Company plans a new Hong Kong base

    AP Company plans a new Hong Kong base

    After opening its Tsukada Nojo restaurant in Hong Kong, Japanese restaurant group AP Company plans to open a second eatery this year, and use the territory as a springboard into Asia.

    It had eyed the Hong Kong market for years before introducing its leading brand in Harbour City’s Ocean Terminal in Tsim Sha Tsui. With a harbour view, the restaurant features collagen-rich chicken hotpot in a concept targeting health- and beauty-conscious diners, the quarterly newsletter of Invest HK.

    AP Company MD Masashi Kamatani says Hong Kong is crucial for the company’s continuous expansion in Asia. “It is the key market for our success. The city has a very mature dining culture, while the customers have strong spending power and are curious about new tastes and dining experiences.”

    He says the Hong Kong branch, after just eight months in business, has the highest sales and average spend-per-customer among the group’s 200 restaurants in Japan, as well as a handful of outlets in the region including Beijing, Jakarta and Singapore.

    “For businesses, Hong Kong has a very sophisticated and stable market. Even though it’s competitive, there is always room for new restaurants and abundant opportunities available.”

    Kamatani encourages the staff to talk with customers to find out their levels of satisfaction and their expectations, and he visits different restaurants every day to understand F&B trends and see what competitors are offering.

    He says that for AP Company, the most important thing is constant communicate with customers and modifying products and services to meet their expectations.

    In the next few years, the company aims to open 20 more restaurants in Hong Kong, and with franchise branches opening in Cambodia and the Philippines this year, it will eventually make Hong Kong its headquarters for overseas business.

    “Hong Kong is a compact city where it’s easy to launch a business,” says Kamatani. “It is in the heart of Asia, which makes it convenient for us to manage our branches in Japan and Southeast Asia.”

    He thinks InvestHK provides a great platform for businesses. “When I started, I didn’t know much about government policy or the market environment in Hong Kong, so I turned to InvestHK for help. The information and industry news have been very helpful for me to understand what needs to be done.”

    Established in 2001, AP Company has more than 200 restaurants in Japan and more than 20 F&B brands. It also has six outlets in Singapore, five in Beijing and one in Jakarta, and this year will open a second Hong Kong restaurant in Shatin.

  • Starbucks Uruguay opens first cafe in the country

    Starbucks Uruguay opens first cafe in the country

    Starbucks Uruguay has opened its first cafe, located in the capital city Montevideo.

    The Seattle-headquartered coffee giant appointed Alsea International as its local partner, a leading restaurant operator in Latin America and Spain, whose brand portfolio already includes Domino’s Pizza, Burger King, Chili’s, California Pizza Kitchen, PF Chang’s, Italianni’s, The Cheesecake Factory, Archie’s and Foster’s Hollywood. It has 3300 stores in total in Mexico, Argentina, Chile, Colombia, Brazil and Spain, including 900 Starbucks outlets in include Mexico, Colombia, Argentina and Chile.

    The debut Starbucks Uruguay store is located in the Montevideo Shopping mall. Starbucks says the store’s design honors Montevideo city and its culture. Exposed concrete columns and ceilings bring character and texture to the store. Custom leather details  – a material with great local relevance – are designed to evoke a warm ambience. The cafe has a green living wall with local plants to connect the store to the origins and environment of a coffee farm.

    One of the most striking features of the store is a mural painted by Nicolas Alfalfa, a local artist. Alfalfa was able to illustrate the Siren, the iconic symbol of the Starbucks brand, over a concrete finish, extending across the back wall of the store and which can be observed from any point within the space.

    “Our first store in the beautiful country of Uruguay marks a key milestone for our expansion in Latin America,” said Ricardo Rico, Starbucks GM and VP for Latin America.

    Federico Tejado, director of Alsea International, said at least five Starbucks Uruguay stores would be opened this year and 10 by 2020.

    “We are proud to present a one-of-a-kind store that will make all our partners and customers in Uruguay feel proud,” said Pablo Jaratz, GM of Starbucks Uruguay. “Our passionate and knowledgeable baristas have spent many months training with some of our best Starbucks baristas, coffee masters and experienced partners only for this day.”

  • Ediya Coffee drops plan to launch an IPO for China

    Ediya Coffee drops plan to launch an IPO for China

    South Korea’s Ediya Coffee has dropped its plan to go public this year, opting instead to re-enter China through Beijing.

    “In terms of growth and profit margin, we are fully ready for an IPO, but we decided we must tend to our franchisees first,” says CEO Moon Chang-ki.

    In a move that would have led to Korea’s first coffee stock, Ediya Coffee in December appointed Mirae Asset Daewoo as its underwriter for an IPO this year. Ediya had decided to list to help it challenge Starbucks Coffee on Ediya’s home territory.

    Meanwhile, labour costs have shot up in South Korea after the hourly minimum wage was pushed up by 16.4 per cent to KRW7530 (US$7) from January.

    “The subsidy to help franchisees sustain staff increased by 4.5 billion won,” says Moon, partly admitting the spike in labour cost had disrupted the IPO schedule. Instead, the coffee chain will renew its overseas campaign, starting with a shop in Beijing next year. It had pulled out of China in 2008 after three years.

    Moon acquired Ediya Coffee from its founder in 2004. Twelve years later it became the first homegrown coffee brand to run 2000 stores. It is expected to open its 2500th store this month. The company generated KRW700 billion in sales last year and as about 10,000 employees.

  • Starbucks Coffee Korea walks the talk

    Starbucks Coffee Korea walks the talk

    Voice recognition ordering has been introduced by Starbucks Coffee Korea, thanks to a 50/50 JV between Starbucks Coffee International and Shinsegae Group.

    Starbucks Coffee Korea has become the first retailer to use Samsung’s intelligent assistant Bixby, available on certain Samsung Galaxy devices, to allow for end-to-end ordering and payment.

    The features are an extension of Starbucks Siren Order, the company’s mobile order-and-pay technology that lets customers in South Korea order and pay for their purchases before arriving at the store.

    Bixby allows members of Starbucks loyalty program (My Starbucks Rewards) to place an order and pay through voice recognition “on command”. Customers simply speak as they would to a barista, including modifying their drinks to meet their preferences.

  • PastaMania flagship opens in Colombo

    PastaMania flagship opens in Colombo

    PastaMania, Singapore’s largest Italian casual-dining restaurant chain, has opened its first restaurant in Sri Lanka.

    The PastaMania Sri Lanka flagship is located in Colombo on R A De Mal Mawatha, Colombo 3 (otherwise known as Duplication Road).

    Sri Lanka is the company’s 14th international market and it now has more than 50 outlets, with plans to continue expansion.

    Finding the right location and building the restaurant in Colombo took more than a year.

    “Our architect and contractors work with the PastaMania international design team from external facade to interior space planning. PastaMania’s brand elements from the Italian grocery shop ‘Alimentari’, open-kitchen ‘Pasta Al Dente’, newspaper stand ‘Edicola’ to details like the mural wall and signage are all carefully designed and fabricated,” said Hilme Azeez, MD (F&B business) of licensee Azeez Brothers.

    “The PastaMania Sri Lanka flagship is designed to reflect Italy’s piazza concept, creating the ambience of the day-to-day public life of an Italian ‘City Square’.

    “The timing is right as we see a lot potential for casual dining in Sri Lanka. We want to bring a ‘piece of Italy’ and the pleasure of ‘living like an Italian’ to the local and expatriate communities in Sri Lanka.”

    Wilson Lim, executive director, international business, with PastaMania’s parent, Commonwealth Capital Group, said the restaurant will use top-grade ingredients from Italy, such as high-protein durum wheat pasta, extra virgin olive oil, coffee and gelato.

    PastaMania Sri Lanka, will roll out the ‘Doughworkz’ programme whereby young children will be taught how to make their own ‘pasta and pizza’ and to work within a community. They will also be taught on healthy eating habits and living through our series of ‘PastaMons’ characters and story books aimed at educating the young generation in a ‘Learn-as-You-Play’ mode.

  • Jollibee Foods causes long queues in Toronto

    Jollibee Foods causes long queues in Toronto

    Filipino fast-food chain Jollibee Foods Corporation has opened its first Toronto store to a queue of fans, some of them waiting up to eight hours.

    Its Canadian expansion comes as Filipino restaurants have been opening as well as a major grocery store catering to cooks of the cuisine.

    Jollibee entered Canada in 2016 with an outlet in Winnipeg, reporting that despite the freezing winter, thousands waited overnight for the store to open.

    Toronto’s store is the third, with another having opened in Winnipeg. The first 40 customers spending more than $3 each won a six-piece bucket of crispy chicken each month for a year. At the grand opening, customers were buying bucketfuls of chicken and taking photos with the chain’s mascot, a red and yellow bee.

    The Philippines was the top country of birth of new migrants to Canada, according to Statistic Canada. Its 2016 census shows that 188,805 people, or 15.6 per cent of recent immigrants, were born in the Philippines.

  • Davao chocolate boards AirAsia’s in-flight meals

    Davao chocolate boards AirAsia’s in-flight meals

    Davao City’s renowned chocolate brand will give flavor to a new AirAsia Philippines in-flight meal – an addition to the carrier’s Asian menu.

    On Thursday, April 5, AirAsia Philippines revealed its roasted dalandan chicken with pimiento sauce. While considered a main course, one of the meal’s ingredients is chocolate produced by Malagos Agri-Ventures Corporation.

    “This will put us into the spotlight, and hopefully more and more potential partners would be looking at us,” said Rex Victor Puentespina, sales and marketing head of the firm behind the Malagos Chocolate brand.

    AirAsia Philippines, which tapped Bacolod master chef JP Anglo for the concept, will carry the meal in all of its domestic and international flights beginning April 12.

    Dexter Comendador, the carrier’s chief executive officer, said they added the meal to their in-flight Santan menu to bring in social entrepreneurs “who all value a strong, innovative service culture.”

    The Puentespina family’s firm was recognized in Paris last year for its cacao beans. While the samples they sent to the International Cocoa Awards did not make it to the top 18, it was still a feat for the family who ventured into cacao farming more than a decade ago.

    It also recently hammered a deal with Krispy Kreme for a doughnut product in the region.

    The carrier also announced on Thursday its move to sell handwoven products made by social entrepreneurs from Manila, Davao, and Cebu “on all AirAsia flights across 180 destinations.”

    These include handwoven items by ANTHILL, which sources its items from direct partners in indigenous communities in the Philippines.

  • Chicken Cottage starts expansion rapidly

    Chicken Cottage starts expansion rapidly

    Fast-food chain Chicken Cottage has opened its second outlet in Malaysia, in Taman Tun Dr Ismail (TTDI), taking its total to 90 stores worldwide.

    Its first outlet in Malaysia was in Kuala Terengganu, with others to follow in Putrajaya and Johor soon, says the Menteri Besar of Terengganu, Datuk Seri Ahmad Razif Abd Rahman. Chicken Cottage is owned by a subsidiary of the state government’s investment arm Terengganu Inc.

    Launched in the UK in 1994, the chain was taken over by Global Food Holdings, the Terengganu subsidiary, with a 70 per cent stake in 2014. It acquired full ownership in April last year.

    Ahmad Razif says it would cost franchisees around RM1 million ($US258,500) to open an outlet in Malaysia, plus the company plans to open 250 Chicken Cottages internationally. Target countries include China, India, Singapore and Thailand. The brand has halal certification from religious departments in both Malaysia and abroad.

    Meanwhile, Chicken Cottage Holdings chairman Datuk Wan Nawawi Wan Ismail says TTDI was chosen for the Klang Valley’s first outlet as the residential area borders Kuala Lumpur and Petaling Jaya, Selangor.

  • Baan Ying heads Thai dining double

    Baan Ying heads Thai dining double

    Thai casual-dining restaurant Baan Ying and Dink Dink Thai Street Cafe, with the same owners, have opened at Royal Square Novena.

    Baan Ying has made a name for itself in Bangkok, where a family started the diner at Siam Square, encouraged by friends, 20 years ago. The original shop burned down after protests in the Thai capital in 2010.

    Now the group has a dozen restaurants, with Baan Ying outlets at Central World, Mega Bangna, Siam Centre, Siam Kitti, Silom Complex, Terminal 21 and The Promenade.

    For Singapore, the 126-seat Baan Ying has been opened in a bright space with tall ceilings, windows offering soft natural sunlight, light wooden furniture and greenery.

    Recommended items include the signature Baan Ying Omelette, Deep-Fried Sea Bass with Crispy Herbs, and Squid Stir Fry with Salted Egg.

    Downstairs on the first level of Royal Square Novena, Dink Dink Thai Street Cafe has a decor that echoes the streets of Thailand, with metallic tables and stools for the dine-in area. The menu offers noodles and toast dishes as well as drinks.

  • Fatburger and Buffalo’s Express restaurants starting in Singapore

    Fatburger and Buffalo’s Express restaurants starting in Singapore

    Co-branded Fatburger and Buffalo’s Express restaurants will be rolled out across Singapore over the next three years, the first by this Christmas.

    Fat Brands, the US parent of the two quick-service restaurant brands, has signed a franchise deal with Deelish Brands to develop the chain, but has not yet revealed how many stores will be opened. Changi Airport’s Jewel shopping centre is highly likely to be among the first few destinations.

    “Entering the Singapore market has been a goal of ours for a very long time,” said Andy Wiederhorn, CEO of Fat Brands. “We had to be deliberate in our strategy to join this colourful and rapidly-growing nation and have finally found the perfect partner in Deelish Brands.

    “The beauty of Fatburger and Buffalo’s Express restaurants is they bring approachable American fare that everyone can enjoy, together – and we’re excited to bring this to Singapore.”

    Wiederhorn says the Singapore launch of Fatburger and Buffalo’s Express restaurants will build on his company’s previous success in Asia.

    The two brands will offer a menu including boneless wings, made-to-order burgers, milkshakes and fries. The stores offer what he describes as an “authentic Americana ambiance” through customer service and engaging decor.

    Fatburger is a 70-year old fast-casual restaurant serving large, juicy, burgers, custom-made to order.

    Buffalo’s Express, founded in 2012 in Los Angeles, is a fast-casual chain known for its chicken wings, wing sauces, fries, sides, wraps, salads and desserts.

  • Shake Shack Singapore likely to launch at Changi

    Shake Shack Singapore likely to launch at Changi

    A Shake Shack Singapore store is reportedly planned for the Jewel Changi Airport shopping centre.

    Singapore food blog 8 Days, quoting an “industry source” says the chic American gourmet burger chain is in the final stages of preparation to launch in Singapore. Elsewhere in Asia, the brand is preparing to open in Hong Kong, where it has appointed local licensee Maxim’s Caterers, a division of Dairy Farm International, which also owns the Starbucks license for Hong Kong and Singapore.

    However 8 Days is tipping the Shake Shack Singapore eatery to be run by Korean food and beverage company SPC Group, which operates Paris Baguette and has the Korean rights to Shake Shack.

    The burger chain’s founder Danny Meyer was in Singapore to address a Restaurant Association of Singapore event and while “coy” about plans for Singapore, he reportedly told 8 Days he wants to see the brand launched in the city state.

    “It’s a possibility,” he told 8 Days. “My guys have visited Singapore thrice for site trips and they loved it here. It’s all about finding a good licensee.”

    Jewel Changi Airport is a shopping centre to be managed by CapitaLand, attached to the airport’s Terminal 1 and scheduled to open early next year.

    No confirmation was forthcoming from Changi Airport or SPC.

    Shake Shack, which started out as a food cart in New York City, now has more than 170 outlets internationally.

    Besides burgers, it is known for milkshakes, ice cream and other staple US dishes, but with more focus on flavour and serving size than is traditional in US fast-food restaurants.

  • McDonald’s takes action on plastic straws

    McDonald’s takes action on plastic straws

    Soon, diners will have to request a straw if they want one. And it might be paper.

    It is rare that we have happy news from the fast food sector, but McDonald’s has made a pleasing new promise to tackle plastic waste. It appears the company is taking a two-pronged approach.

    First, two test locations in London, England, will be phasing out plastic straws entirely. Starting in May this year, the straws in these two restaurants will be replaced by paper versions made with recycled content.

    Second, and arguably much more importantly, all 1,300 McDonald’s restaurants in the United Kingdom will start handing out straws only upon request. Paul Pomroy, head of McDonald’s UK, told:

    “Customers have told us that they don’t want to just be given a straw, they want to have to ask for one, because straws [are] one of those things that people feel passionately about, and rightly so. We’re now moving those straws behind the front counter, so if you come into McDonalds going forward, starting next month, you’re going to be asked if you want a straw.”

    It might seem like a minuscule change, but the act of having to ask for a straw will force people to think, even for just a few seconds, about whether or not they really need such a product, and that’s likely to make a dent in consumption.

    Pomroy also pointed out that the fast food chain has been working toward fully-recyclable packaging. So far it’s at 80 percent, and dealing with the straw issue will help address the remaining gap. No more foam or polystyrene boxes are handed out.

    That being said, I wish McDonald’s would rethink the contents of its Happy Meals and those infernal plastic toys that either break quickly or lack imagination and end up kicking around the house for years — or, as fellow writer Sami pointed out to me, the dreaded balloons. And what about the plastic sachets of condiments? We know those are an enormous source of waste in Asian countries, particularly, so surely there’s a better way to package them (or, rather, not package them). As I reported last fall:

    “The most common trash item found on the beach was sachets, the little plastic-and-aluminum packets that are widely used in poverty-stricken areas of the world (particularly Asia) to sell food items, condiments, personal care products and toiletries, even drinking water. The minimal packaging makes items cheaper, but sachets are not recyclable. “

    McDonald’s isn’t the only fast food chain trying to distance itself from single-use plastics. The co-founder of UK chain Leon was so horrified by trash on the Great Barrier Reef in Australia that he “vowed to come back and make a dramatic contribution to end this madness.” Grocery store Iceland has stopped selling straws, and Pizza Express and Wetherspoon have plans to phase them out.

    Wouldn’t it be wonderful for our grandchildren to grow up in a world where straws don’t exist? It’s starting to look like it might be that way.

  • McDonald’s Marks 30 Years Since Opening its Doors in Korea

    McDonald’s Marks 30 Years Since Opening its Doors in Korea

    n March 29, 1988, the McDonald’s franchise opened its first location in South Korea in Apgujeong-dong in the southern part of Seoul.

    The country was already awash in Olympic fever with the summer games set to open later that year in September as hundreds lined up for their first taste of McDonald’s on the peninsula.

    Since that time, over 1.9 billion people have walked through McDonald’s doors in Korea – or about five people each second.

    Over the course of its three decades in the country, the global fast-food giant has introduced several items tailored to local tastes such as the “Bulgogi Burger” and the “1955 Burger”.

    In another nod to local tastes, Korea is also one of the few countries that doesn’t sell the Filet o’ Fish – which was replaced several years back with a shrimp burger. A move which prompted one person to form a Facebook group calling for its return.

    Knowing Korean’s love for spicy cuisine, the company also launched the “McSpicy Shanghai” chicken burger.

    It is interesting to note that McDonald’s branded their spicy Korean offering “Shanghai” – likely a wise move to maintain that international food feel of the franchise despite it being an adaption to local tastes.

    Last year in Singapore, McDonald’s rolled out the “Seoul Spicy Chicken Burger” and “Seoul Spicy Beef” burger, along with the “Kimchi Shaker Fries.” None of which are available in the Korean market.

    Riding the popularity of K-pop and Korean dramas in Southeast Asia, Singapore Mickey D’s even rolled out a mock Korean drama ad campaign with a love triangle featuring the Seoul Spicy in the middle of it all.

    Brand troubles in Korea

    While McDonald’s remains a very strong brand in the South Korean market, there are signs of it slowing down. The company currently has 448 stores across the country, but the pace of growth has slowed in recent years, increasing by 13 stores in the past two years.

  • Chatime to open first Singapore store this year

    Chatime to open first Singapore store this year

    Malaysia’s Will Group is planning to open first Chatime Singapore outlet this year.

    The first two stores will be opened inside shopping malls, with a third scheduled for Jewel Changi Airport next year.

    The group is also negotiating to take over the Singapore master franchise for the tea brand from current franchisor La Kaffa International.

    Chatime also plans to expand into the Middle East, with outlets in Mecca and Medina this year, under a sub-franchise arrangement.

    Chatime Malaysia has obtained the halal food certification for its menu, paving its way for business expansion.

    Will Group has set a RM100 million (S$33.6 million) budget to open 150 outlets in Malaysia and internationally.

    Will Group became master franchisee for Chatime in Malaysia following a dispute between La Kaffa and ex-master franchisee Loob Holding.