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Tag: Tsui Wah

  • Hong Kong’s Tsui Wah launches second Singapore outlet

    Hong Kong’s Tsui Wah launches second Singapore outlet

    F&B firm Jumbo Group has opened the second Singapore outlet of its Tsui Wah restaurant at The Heeren.

    The locations are the brand’s sole Tsui Wah venues outside of greater China, with the new 4800sqft Tsui Wah Orchard Road restaurant opening around 15 months after the first Singapore store at Clarke Quay. The second location has 192 seats across its alfresco and indoor dining areas.

    The new Tsui Wah Orchard Road venue has been established for strategic reasons given its easy accessibility on the island’s main shopping street.

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  • Tsui Wah Singapore to open second restaurant

    Tsui Wah Singapore to open second restaurant

    Tsui Wah Singapore will open a second outlet at Robinsons The Heeren, on Orchard Road.

    No official opening date has been set as yet, but the menu is expected to include signature items such as Swiss Sauce Chicken Wings, Crispy Bun with Sweet Condensed Milk, Kagoshima Style Pork Cartilage with Tossed Instant Noodles, and Milk Tea. Western food such as club sandwiches and French toast will also be available.

    The Hong Kong tea chain arrived in Singapore last June with an outlet at Clarke Quay.

    It is known for its mix of Cantonese cuisine and Western cafe-style fare.

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  • China expansion gives good result for Jumbo Group

    China expansion gives good result for Jumbo Group

    Singaporean restaurant chain Jumbo Group has announced sales of S$35.8 million for the three-months to June 30, boosted by new outlets in China.

    Two new restaurants opened in Beijing and Shanghai, combined with a recently opened venue in Xi’an’s SKP luxury mall, increased revenue for the quarter by $1.8 million comparative to last year’s figures for the corresponding period. The group has also recently launched one of its franchises in Taiwan.

    Despite the revenue growth, overall profit attributable to owners of the company showed a decrease of $1.2 million from the same quarter last year, down to $2.2 million. This was attributed to the closure of two outlets in Singapore, rising costs of materials and fresh seafood, and staffing and promotional costs for launching the Chinese stores.

    The firm’s gross profit margin was correspondingly lower at 62 per cent during the quarter, compared to 62.7 per cent last year.

    The group’s executive director and CEO Ang Kiam Meng said he was heartened the business’s expansion in the region has borne fruit.

    “On the domestic front, we see an overwhelming response at the new Tsui Wah outlet at Clarke Quay. This is in line with our strategy to increase the vibrancy of our business and Singapore’s food and beverage landscape. As a growing business, there will be a gestation period as reflected in our latest set of financial results. We are confident that we will be able to produce a sustainable performance as we expand our footprint regionally and strengthen our position.”

    The group will continue to expand across the region in the coming year, with new outlets planned for Thailand, Taiwan, China and Singapore.

  • Tsui Wah Mainland coming for some help

    Tsui Wah Mainland coming for some help

    New stores in Mainland China helped mitigate a tough consumer market in Hong Kong for listed restaurant-operator Tsui Wah Group.

    The company ended the year with 70 restaurants – a net increase of five in Mainland China, one in Hong Kong and an unchanged three in Macau.

    Total revenue reached HK$1.84 billion (US$234.5 million)for the year to March 31, down by a marginal 0.3 per cent with a 4.3 per cent decline in Hong Kong offset by a 7.8 per cent increase in Mainland China. Profit attributable to shareholders fell 11.4 per cent to $80.77 million.

    Chairman and executive director Lee Yuen Hong said the retail market in Hong Kong experienced “a progressive improvement” during the period, however, selling and distribution expenses as well as property rental and related expenses had increased, which presented challenges to the group’s results.

    “The PRC market benefitted from rising purchasing power amongst the general population, and the revenue from the group’s branches in Mainland China also correspondingly increased.”

    Tsui Wah launched two new self-developed brands last year: Beat Bakery, which uses flour imported from Japan with healthy eating as its core theme, and Nijuuichi Don, featuring Japanese fast-food.

    The group also opened a new restaurant concept, Maomao Eat, which serves authentic Hong Kong-style snacks in the Tai Kwun Centre for Heritage and Arts, in Central. “Maomao Eat also incorporates vegetarian elements in its menu by partnering with Green Monday, a non-profit organisation that promotes a healthy diet and sustainable living,” he said.

    The company opened eight new Tsui Wah branches in Hong Kong and Mainland China, three in Shanghai, and three in the south.

    Tsui Wah also sealed a partnership with Singapore’s Jumbo Group to open and operate a Hong Kong-style Cha Chaan Teng under the Tsui Wah brand. Hong said the restaurant, which opened in mid-June, leverages off Jumbo’s strong presence in Singapore.

    “The group is confident this joint venture will be successful and will enable Tsui Wah and its products to establish an excellent international reputation among the 5.6 million residents of Singapore.”

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  • Hong Kong’s Tsui Wah eatery to open in Singapore

    Hong Kong’s Tsui Wah eatery to open in Singapore

    Hong Kong chain Tsui Wah’s first outlet in South-east Asia will open in Singapore on June 15, in partnership with Jumbo Group.

    The cha chan teng (coffee shop-style) outlet in Clarke Quay will seat more than 140 customers and serve signature items including milk tea, crispy bun with condensed milk and curries, say the partners.

    For months, chefs from Tsui Wah in Hong Kong have been training staff in Singapore, and some of the chefs will stay on.

    Tsui Wah in Singapore is a franchise by Vista F&B Services, a JV between Tsui Wah Holdings and Jumbo Group, which is behind Jumbo Seafood restaurants.

    Funded in Mong Kok in 1967, Tsui Wah has 70 outlets in Hong Kong, Macau and China, and is known for its Cantonese-style comfort food.

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  • Hong Kong’s Tsui Wah to open outlets in Singapore

    Hong Kong’s Tsui Wah to open outlets in Singapore

    Singapore listed restaurant business Jumbo Group has signed a JV agreement with Kang Wang Holdings, a wholly owned subsidiary of Tsui Wah Holdings, to take the Hong Kong-style Cha Chaan Teng under the Tsui Wah brand into Singapore.

    It will be a 49:51 JV between a Jumbo subsidiary and Kang Wang. It has also entered into a franchise agreement with Tsui Wah International Patent, which will give the JVC the right to use the Tsui Wah trademarks and trade names in Singapore.

    The Tsui Wah Group has about 70 outlets in Hong Kong, Macau and China, and this will be it first entry into the South-east Asian consumer market.

    Jumbo says it will fund its share of investment of S$244,998 (US$186,400) in the JVC using internal resources. The agreement covers an initial 10 years.

    Founded in the Mongkok neighbourhood in 1967, the brand is known for its fishball noodles, bottled Hong Kong milk tea and crispy bread drizzled with condensed milk. At the end of January, it had 32 outlets in Hong Kong, 35 in China and three in Macau. Despite a dip in revenue, the group managed to grow its first-half profit, according to its interim results.

    “This is part of our strategy to grow our network of restaurants, and to further strengthen our foothold in Singapore,” says Jumbo group chief executive/executive director Ang Kiam Meng.

    The location of the first outlet has yet to be revealed.

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