Fong Chi Chung 

Founder & Chairman, Pu Tien Holdings

EMBAC, Class of 2012 

It was a simple craving that set Fong Chi Chung on a path to building one of Asia’s most successful restaurant chains.  

Born in the small village of Putian in Fujian province, Chi Chung’s early memories were steeped in the rich, comforting flavours of his homeland. After moving to Singapore, he found himself yearning for those familiar tastes but was unable to find a restaurant that could evoke his nostalgic culinary memories. “I could not find a place that could satisfy my cravings and revive my memories of home,” he recalled. 

Determined to recreate those flavours, Chi Chung opened a small coffee shop named Pu Tien on Kitchener Road in 2000, with the support of his brothers. With no formal experience in the food industry, his venture began with passion rather than expertise.  

“We didn’t know how to strategise. Neither did we use complicated cooking techniques. We just focused on cooking authentic dishes,” he explained.  

His journey was fraught with challenges. Despite his enthusiasm, the outlet unfortunately initially operated at a loss. “It was a very tough period for Pu Tien,” Chi Chung admitted.  

Yet, despite these challenges, he clung firmly to his vision of introducing the cuisine of his homeland to the world.  

His determination ultimately pulled through as business began to improve, and Pu Tien finally broke even in its third year. “I was approached by Food Republic to open an outlet at VivoCity,” he recalled. “There, sales surpassed all other outlets within the food court over the past fifteen months or so.” 

Enrolling in the NUS Executive Master in Business Administration (EMBA) course in 2010 further provided Chi Chung with invaluable insights. His education helped bridge his artistic sensibilities with business strategy.  

“My education and learnings in my business allowed me to build confidence in myself,” he shares. “Integrating an appreciation of the arts into my business was important in developing a sense of worldliness.” This enabled him to build confidence and navigate the complexities of managing a growing chain. 

Today, Pu Tien boasts over 100 locations globally, a testament to Chi Chung’s resilience and foresight.  

When asked about Pu Tien’s success, he confessed, “I would not consider Pu Tien as a ‘success’ just yet. The service industry has always faced—and will continue to face—unpredictable challenges and external factors beyond our control. We are still treading on thin ice every step of the way.”  

“Instead of being deterred, we should focus on improving our establishments by learning from these experiences,” he advised. “Embrace trial and error today and no longer fear setbacks, as they only serve to fuel our fighting spirit and growth.”