Fong Chi Chung, founder and chief executive of Putien Holdings, has built a $400 million food and beverage group from modest beginnings. Originally from Putian in China’s Fujian province, Fong’s entrepreneurial spirit emerged at the age of 11 when he sold tea to quarry workers and later rented out illustrated Chinese classic books to children in his village.
Putien Holdings, which employs approximately 2,500 staff, operates around 90 outlets across Asia under the flagship Putien brand. The company marked its 26th anniversary on October 31, 2026, and Fong has returned to manage the original Kitchener Road outlet in Singapore, where the business began in 2000.
Fong’s journey into the F&B industry started after moving to Singapore in 2000 to help establish an electronics parts assembly factory. Driven by nostalgia for the cuisine of his hometown, he and his chef brother-in-law launched Putien as a modest coffee-shop eatery with eight tables and seven staff. The restaurant initially struggled with kitchen inefficiencies and financial losses, only turning profitable by 2004 following improvements in operations and exposure from a local television feature.
Known for its signature Heng Hwa dishes, Putien places emphasis on maintaining authentic flavors rather than heavy seasoning. One example is its lightly seasoned Fried Heng Hwa Bee Hoon, a perennial customer favorite. The company’s signature Spice Mum Chilli Sauce, developed by a local Cantonese chef, has gained popularity since its introduction to diners in 2010.
In the early years, Fong personally managed logistics and ingredient sourcing, often making late-night trips to Jurong Fishery Port to buy fresh seafood. His commitment to quality helped establish reliable relationships with suppliers. Despite the challenges posed by Singapore’s high living costs and disruptions such as the 2003 SARS outbreak, Fong persevered, refinancing the business and expanding to new locations from 2008 onward.
In Singapore, Putien operates 18 outlets, including a 150-seat, premium Putien Reserve at Marina Bay Sands, launched in August 2026 after a $3 million investment. The group employs 750 staff locally and generates $200 million in annual revenue from Singapore operations alone. Internationally, Putien has established a presence in China, Malaysia, Indonesia, and the Philippines.
Fong’s leadership style is marked by humility and hands-on involvement. Known affectionately as Uncle Fong by staff and customers, he eschews the title of boss and prefers to engage directly with employees and diners alike. Since early October 2026, he has been actively involved in daily restaurant operations, greeting customers, monitoring kitchen work, and even performing cleaning tasks when needed.
In August 2024, Fong made the decision to eliminate the service charge at Putien’s regular restaurants and absorb the goods and services tax, a move that initially cost the company about $1 million monthly. He justified this by stressing the importance of easing the financial burden on customers. The strategy eventually stabilized business as patronage increased.
For its recent anniversary, Putien unveiled a new curated menu at the original Kitchener Road outlet, blending classic offerings with lesser-known Fujian specialties. Notable dishes include the Tong’an Pan-fried Crab, prepared without pepper or wine to preserve the crustacean’s natural sweetness, and Di Lu Muscovy Duck in Natural Essence, a traditional steamed dish that extracts a rich, nourishing broth.
Fong, now a Singapore citizen since 2008, continues to emphasize quality ingredients, authentic preparation, and attentive service as the pillars of his company’s ongoing success.