In Singapore, when you mention “Putien”, most people don't think about the city in China. They picture the iconic restaurant chain and its signature Tiffany blue branding.

But did you know that it began as a small, coffee shop-style eatery? And that an art graduate with no background in culinary founded it?

Since then, they’ve grown a loyal fan base. Putien has more than 80 outlets across multiple countries. 

In 2023, their first outlet in Kitchener Road earned its seventh Michelin One star.

This is the story of Putien, the restaurant that remains dedicated to serving authentic Fujianese dishes made with the freshest ingredients.

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🧑‍🍳 Humble beginnings

Mr. Fong Chi Chung was born in Fujian, China. He and his two sons moved to Singapore in 2000. 

He was craving the Heng Hwa cuisine from his hometown but could not find a restaurant that nailed the same flavors like home.

The thing is – Mr. Fong didn’t have a food background. He actually studied the arts, which is a pretty far cry from restaurant management.

But that didn’t stop him. The desire to share the flavors of his hometown with others was so strong. 

He was willing to jump in and figure it out as he went along.

"We didn't know how to strategize. Neither did we use complicated cooking techniques. We just focused on cooking authentic dishes." Fong shared.

He had his savings and a family loan of $60,000.  With this, he opened the first Putien restaurant on Kitchener Road in Singapore in late 2000.

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😖 Early struggles

That first Putien restaurant was nothing fancy. It was just a small coffee shop-style eatery with seven staff.

But it wasn’t smooth sailing in the beginning.

For the first three years, the restaurant operated at a loss. The business struggled to find its footing. 

Fong wasn’t about to give up though. He kept his focus on the authenticity of his dishes. 

He sourced the freshest ingredients. He even went to the Jurong Seafood Wholesale Market himself. 

And it wasn’t just about the main dishes. Fong paid attention to every detail, including condiments like salt and soy sauce.

“We want our patrons to feel our thoughtfulness,” Fong explained.

The quality of the food started to speak for itself. They soon won more people over and loyal customers began to return. 

In 2003, Putien finally broke even. In 2006, the second Putien restaurant opened in VivoCity mall.

Most of the menu was filled with Mr. Fong’s favorite childhood dishes.

The restaurant’s signatures included  Fujian Lor Mee (stewed noodles), Bian Rou Soup (pork dumplings in broth), and stir-fried yam. These became hits with food-loving Singaporeans. These dishes remain on the menu to this day, cherished by loyal fans.

They grew, opening two more outlets in Singapore in 2008, their first overseas outlet in 2012 in Malaysia, then three outlets in Hong Kong in 2014. 

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⭐️ The turning point

In 2016, everything started to click. 

Putien’s Kitchener Road outlet received a Michelin One star, and one of their Hong Kong outlets was listed as a Michelin Bib Gourmand Restaurant!

It was a moment of validation for Fong. His dream was becoming a reality – but he wasn’t done yet.

The brand quickly went international. They opened in Jakarta, followed by Malaysia, Taiwan, Hong Kong, and China. 

The awards kept rolling in. Putien received more Michelin Guide mentions in Singapore and Hong Kong and the BIB Gourmand for its outlet in Hong Kong!

For 7 consecutive years, Putien Kitchener was awarded One Michelin Star.

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👏🏼 Stronger together 

Mr. Fong ran Putien with a flat management structure and a profit-sharing model.

He gave managers the freedom to make decisions and take ownership of their outlets.

And the success wasn’t just for the managers. 

30% of each restaurant’s profits after tax were shared with the entire staff. Everyone had a hand in the company’s growth.

Fong believes all employees, regardless of their position, are crucial to the business’s success. 

He rewards everyone’s hard work.

Staff who complete a year of employment are offered annual overseas tours. A third of Putien’s quarterly profits are given as dividends. Some employees even own company shares.

And the results were clear. 

Their revenue grew, and the team expanded to 1,700 employees. 

Some store managers earned up to 200,000 SGD  (~$137,000) annually thanks to the profit-sharing model.

During the COVID-19 pandemic, Mr. Fong wasn’t able to visit outlets overseas.

How was the business going to operate?

Thankfully, he had the support of store managers to keep the company afloat. Some even volunteered their savings to help the business through lockdowns.

The entire team’s unwavering support was why the company survived.

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🙌🏼 A gesture of gratitude

Mr. Fong has always put his customer’s satisfaction first.

He and the Putien team announced in August 2024 that they would permanently absorb the 9% Goods & Services Tax (GST). 

They will also waive the 10% service charge for all dine-in and takeaway customers at all Singapore outlets.

He explained that this was their way of thanking loyal customers who supported Putien since its beginnings as a small coffee shop stall. 

Though the brand has grown since 2000, the core values of quality and value have always remained the same. 

Putien hopes to make dining even more accessible and continue to provide high-quality food at great value.

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🌎 Building a legacy

From arts graduate to owner of a global restaurant chain, Mr. Fong built his business on unique strategies.

He focused on empowering his team, sharing success, and prioritizing quality. He built a culture of support. 

When asked about his success, Mr. Fong humbly says there’s no magic formula—“just a love for the work, persistence, integrity, and a commitment to fostering a positive work culture.”

Had Mr. Fong given up during those early struggles, Putien might have been just another forgotten coffee shop stall.

But his dedication to quality and his team made Putien into a brand grounded in integrity and loved around the world.