Notable Roles | - Founder & CEO, Putien Holdings |
Key Recognition | - Built Putien into a regional restaurant empire across 6 Asian markets |
Background and Early Foundations
Born in 1968 in Fujian Province to educators, Fong Chi Chung earned a diploma in arts before emigrating to Singapore in 2000 with his family to start an electronics parts business. Dissatisfied with available food in Singapore, he pivoted in October 2000 to open a small Putian-style coffeeshop in Jalan Besar, drawing on memories of home-cooked meals. After losses in the first years, he expanded with discipline, later strengthening his business leadership via an Executive MBA at NUS in 2010. His early years combined resilience and cultural nostalgia—and laid the foundation for a culinary empire built on shared values and authentic taste.
Career Milestones and Impact
Year | Milestone |
|---|---|
2000 | Opened first Putien coffeeshop in Kitchener Road, Singapore |
2005 | Expanded to VivoCity outlet and Jakarta — early regional growth |
2010 | Went for Executive MBA at NUS to strengthen business skills |
2016 | Earned Michelin star, global brand validation |
2025 | Operates 100+ outlets across Asia with flat hierarchy & profit-sharing |
- Outlets (2025): 100+ across Singapore, China, Malaysia, Indonesia, Hong Kong, Taiwan, Philippines
- Employee Profit-Sharing: 30% of post-tax profits redistributed
- Restaurant Ratings: Michelin star and Bib Gourmand
- Years in F&B: 25+
- Annual Customer Footfall: Hundreds of thousands across Kitchener Road alone
Leadership Style and Influence
Leading with humility and hands-on care, Fong Chi Chung is known for brewing tea for staff, sourcing ingredients himself, and maintaining open kitchen visits. His style reflects his early Taiwanese coffee-shop roots—equitable, inclusive, and quality-obsessed. He keeps the brand’s origins alive through private visits to Putian and cultural alignment in Singapore and beyond.
Legacy and Future Focus
Fong’s legacy will be a F&B empire that thrives on authenticity, shared success, and cultural memory. With continued expansion plans and community-centric approaches, he’s redefining scaling in hospitality: blending goodwill with gourmet, profit with employee welfare, and tradition with modernization.
