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Tag: Flamingo Bloom

  • Tao Heung sales improved as visitors increases

    Corporate restaurateur Tao Heung is reporting improved sales in both its core Hong Kong market and on the mainland as people dine out more often and the average tab increases.

    Tao Heung operates 60 restaurants under its own brand, two RingerHut eateries focused on non-Chinese cuisine, and 18 Tai Cheong Bakery stores.

    In the half-year to June 30, consumption sentiment improved both in Hong Kong and Mainland China, the company said. Its strategy to strengthen its culinary portfolio to attract a more diversified customer base, and right-size its operations led to a 5.4 per cent increase in year-on-year sales to HK$2.08 billion.

    “The increase was principally driven by same-store sales growth, in turn the result of the rise in per-head spending particularly for seafood and including late night dining – “all you can eat hotpot”,” the company said in its results commentary.

    Profit attributable to shareholders rose to $51.3 million (from $40.8 million in the same period last year) and would have been up by 53.7 per cent to $62.7 million had it not been for a one-off expense relating to the government-enforced closure of the company’s pig farm during the period.

    In Hong Kong, which accounted for 61.7 per cent of the company’s sales, the company says it faced “fierce competition” rebuffed by several seasonal marketing strategies. “All these helped to further drive same-store sales growth as well as increase per-head spending.”

    Eight Hong Kong restaurants were renovated during the six months, including Tao Heung – The Pier Market Store in Mong Kok which opened in June, specialising in seafood. It is targeted towards affluent customers – “a segment that not only appreciates fine Chinese cuisine but also a suitably sophisticated ambience”. Other restaurants were either closed or right-sized, leaving a net reduction of six outlets since the end of last year.

    As the company looks to diversify its restaurant portfolio, several collaborations were realised, with more partnerships in the pipeline. Du Hsiao Yueh, which specialises in Taiwanese cuisine, which opened its first Hong Kong branch in Tsim Sha Tsui in June last year, now has a sister restaurant in Causeway Bay. Another collaboration involves Flamingo Bloom, a modern, chic Chinese tea salon that opened at IFC mall in July.

    “Management trusts that such collaborations will not only broaden the group’s portfolio, but also provide it with greater flexibility in terms of business development,” the company said.

    Tao Heung is also exploring overseas partnership opportunities for its Tai Cheong Bakery, after achieving success in Singapore.

    “Besides consolidating its bakery network, further efforts will be made at increasing distribution channels through collaboration with different brands and supermarkets.”

    Mainland China operations

    On the mainland, the group operates an integrated complex business model, comprising Chinese restaurant, self-owned supermarket, indoor playground, museum, shops and parking facilities covering over 22,000sqm. The company said the three family-oriented complexes it operates continued to deliver stable income during the period, attracting the patronage of middle-to high-income families.

    The company’s packaged food business on the mainland also experienced strong growth. Sales of frozen food increased by 26.3 per cent, largely due to e-commerce partnerships with online platforms such as Tmall.com and JD, which give the group access to customers nationwide. Takeout services like Dianping.com, Meituan and ele.me also boosted sales.

    As at June 30, Tao Heung operated 46 restaurants in Mainland China, along with 26 Bakerz 180 outlets during the period.

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  • Flamingo Bloom plans expansion in Australia, Singapore

    Flamingo Bloom plans expansion in Australia, Singapore

    Hong Kong-based fresh-brewed tea brand Flamingo Bloom has opened four stores in its first year of trading.

    The health-conscious beverage retailer first set up just last year in Hong Kong’s Central, but has already opened a larger space in Tsim Sha Tsui, a flagship in Malaysia, and a store at the IFC mall this month, which attracted long queues on launch day.

    Founder Louisa Wong has indicated plans to open further locations in Malaysia, as well as expand to Australia and Singapore, with the intention to open in Melbourne by the end of this year.

    “Even though we’re in a quality mall, the operating costs in Malaysia are so much lower – about a third of what we pay in Hong Kong – so it’s easier to reach sales targets,” she said. “In Malaysia’s tropical climate, cold teas mixed with fresh fruits have proved popular.”

    The store retails highly Instagrammable Chinese tea-based beverages mixed with fresh fruit and boba pearls – or blended as a latte.

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  • Flamingo Bloom Tea Salon Launches All-Natural Tea This July

    Flamingo Bloom Tea Salon Launches All-Natural Tea This July

    Healthy and hydrating, tea is deeply rooted in Hong Kong culture. Over the centuries, tea has played many roles in traditional wellness practices and beauty regimes — not to mention the city’s social fabric. But despite its wide consumption, there are few contemporary options available for urbanites on the go.

    That’s where Flamingo Bloom comes in. Just in time for the sweltering summer, Flamingo Bloom introduces its handcrafted floral teas on Stanley Street, where the chic tea salon will lure you in with its botanical decor and pops of colour. The commitment to quality continues into every Flamingo Bloom product, from Highland loose leaf teas, such as Honey Orchid Black, to fresh fruit and boba, cane sugar and double-purified water.

    Flamingo Bloom’s all-natural teas are made-to-order and contain no synthetic additives, ingredients or powders. Every tea has been carefully chosen from high altitude tea regions in China and Taiwan, where fewer pesticides are used in the cultivation process.

    “Despite the long tradition of tea drinking in Hong Kong, it can be struggle to find all-natural, high-quality and healthy takeout tea,” says founder Benjamin Ang, who is also behind award-winning restaurants Dragon Noodles Academy and Social Place. “As tea drinkers ourselves, Flamingo Bloom also values total transparency. To ensure every customer can see exactly what’s in their cup, Flamingo Bloom teas are crafted by talented tea-baristas at the open bar.”

    What’s on the menu? The experience begins by choosing one of four base teas: Jasmine Green Tips tea from Fujian; Highland Oolong from Taiwan; Chrysanthemum Pu’er from Yunnan; and Honey Orchid Black tea from Sichuan. A less mainstream tea, Honey Orchid Black is a soothing choice, featuring a nutty taste and delicious caramel aroma.

    Flamingo Bloom brews fresh batches of these base teas every four hours, using only whole tea leaves — never dust or powder — and double-purified water. Crafting these high-quality, loose-leaf teas is an art itself. The Jasmine Green tea, for example, is extremely delicate, requiring specific conditions to brew properly. If either the temperature or timing is off, even by a tad, then the resulting tea will taste bitter and lose its amazing aroma.

    After choosing a base, customers can enjoy their tea over ice, or dress it up with fresh fruit, boba, matcha, French rose, or a salted milk cap — a decadent crown of creamy milk and cheese that’s been whipped using a secret technique. Every cup is totally bespoke, even down to the amount of sugar cane content.

    In addition to custom choices, Flamingo Bloom offers a few signature combinations, including Intense Orange x Jasmine Tips Green; Boba Pearls x French Rose x Highland Oolong; Smashed Strawberries x Jasmine Tips Green; Fresh Fruits x Orchid Black Tea; Salted Milk Cap x Chrysanthemum Pu’er; and Boba Beetroot Milk. Every Flamingo Bloom tea finishes with a cocktail shake to create an airier, frothier and more fragrant brew.