- 1960s
- 1980s
- 1990s
- 2009 - 2000
- 2014 - 2010
Since its beginning as a simple tea shop in the 1960s, Tsui Wah has grown with our city. With the unflappable and creative spirit that so characterises Hong Kong, Asia’s World City, Tsui Wah pursuits its innovative interpretations of traditional dishes that transcends cultural and national barriers, and occupies a permanent place in the collective consciousness of Hong Kong people.
Tsui Wah insists on the highest food quality, hygiene and customer service. This dedication along with our long term strategies in talent development, customer service, restaurant operations, product development and branches network, has underpinned our growth into a restaurant chain operating more than 20 outlets across Hong Kong, Macau and Mainland China.
1960s
In 1967, Tsui Wah was a modest neighborhood “Ice Café” in the bustling streets of Mong Kok, providing simple Hong Kong local cuisine.
1980s
The first Tsui Wah Restaurant opened
In step with Hong Kong’s rapid pace of economic transition, we bear witness to the ever-changing needs and tastes of our customers. When our menu no longer satisfied their appetite, Hong Kong’s unique dining cuisine was born. This modest neighborhood cuisine culture was the forerunner of the multi-national “Cha Chaan Teng” dining industry. At the vanguard of this revolution, we acquired our very first Tsui Wah Restaurant in San Po Kong.
1990s
A Revolutionary Cha Chaan Teng
Tsui Wah embarked on measures to improve the operations and image of the Cha Chaan Teng which were considered revolutionary in the industry. We banned smoking in the workplace during working hours, hired female staff to balance-out the male-dominated profession and provided uniforms and training to all staff to improve customers’ overall impression and service quality.
To strive for a better image, we emphasized the interior design and decoration of our shops, providing a cheery dining environment for our patrons.
By this time, we had positioned ourselves to actively promote the local Hong Kong Culinary Culture.
2009
Our Central Kitchen gained HACCP qualification, ensuring our foods are produced to the highest standard at all times.
Tsui Wah anchored our first branch in one of the first-tier cities in Mainland China – Shanghai.
2000s
Long Term Strategies and Goals
As the new millennium arrived, Tsui Wah developed a software system catered specifically for our F&B need. As all of our outlets were retrofitted with a fully computerised POS system by 2010, all staff were using PDAs for taking orders. This was a major advance to stream-line efficiency throughout all business activities from order taking to cashier payment and accounting.
Excellent Services:
In order to provide excellent service to our valued patrons, we recruited a human resources agency to provide a full spectrum customer service training programme for staff at all levels.
When tourism increased the number of our mainland comrades, we took care of them by creating the post of “Mandarin Ambassador” to look after their needs.
Premium Ingredients:
We believed that we have a moral responsibility to serve the community as a whole. This has always been our vision and spirit, to ensure our customers feel confident in Tsui Wah and to promote the health and well-being of society.
Tsui Wah is committed to promoting healthy eating habits through careful selection of ingredients. At the same time, the variety, origin and the way food is cooked, are all strictly monitored.
We opted for Non-Environmental Damage Eggs meeting national safety standards that come with laser tracking seals. From the way the chicks are feed to the slaughtering and packing process, every step is closely monitored under the highest quality standard, ensuring no antibiotics and hormonal additives are used, and thus we only serve premium fresh eggs.
Beyond this, we took an additional step in bringing healthy dishes to the table. We introduced sea-salt and olive oil into our kitchen, even though the costs are higher. We do not cut corners and spare no effort to promote the finest quality traditional Hong Kong culinary culture.
Tsui Wah is committed to promoting healthy eating habits through careful selection of ingredients. At the same time, the variety, origin and the way food is cooked, are all strictly monitored.
We opted for Non-Environmental Damage Eggs meeting national safety standards that come with laser tracking seals. From the way the chicks are feed to the slaughtering and packing process, every step is closely monitored under the highest quality standard, ensuring no antibiotics and hormonal additives are used, and thus we only serve premium fresh eggs.
Beyond this, we took an additional step in bringing healthy dishes to the table. We introduced sea-salt and olive oil into our kitchen, even though the costs are higher. We do not cut corners and spare no effort to promote the finest quality traditional Hong Kong culinary culture.
2017
Celebrating the 50th Year of Operation in Hong Kong
From a street corner tea shop to the first Cha Chaan Teng restaurant chain to be listed on the Main Board of Hong Kong Stock Exchange, Tsui Wah Restaurant adheres to its unflappability and creativity that mark the Hong Kong spirit for 50 years and keeps injecting new elements to rejuvenate the brand —— quality ingredients, delicate dinning environment, innovative interpretations of traditional dishes that cross cultural and national boundaries. With its passion of upholding the traditional Hong Kong culinary culture, Tsui Wah Restaurant is operating over 60 branches with network coverage of Hong Kong, Macau, Eastern and Southern China.
Branch Network Expansion
Opened the first Tsui Wah Restaurant in Zhongshan. Tsui Wah branch network has extended to 9 cities.
Business Diversification
Tsui Wah Group further expanded the market penetration and stepped into the bakery market with BEAT, providing products made with 100% Japan flour and natural yeast and baked locally every day. The first branch was opened at Tsim Sha Tsui MTR station.
2016
Branch Network Expansion
Tsui Wah Restaurant opened the first branch in Wuxi and extended the branch network to 8 cities.
Central Kitchen Certified for Upmost Safety Standard
Our central kitchen is ISO 22000 certified and operates according to the ISO 22000:2005 food safety management system (certification for production of instant foods (sauces, deep-fried fish skin), poultry and preservation and marination of meat products).
2015
New Look of Flagship Branch in Central
The flagship branch of Tsui Wah Restaurant at Wellington Street in Central, Hong Kong was re-opened with brand new look after renovation.
2014
Branch Network Expansion
Opened the first Tsui Wah Restaurant in Guangzhou. Tsui Wah branch network has extended to 7 cities. A flagship downtown branch was opened in Causeway Bay, Hong Kong.
2013
Branch Network Expansion Increase Production Capacity
Tsui Wah Restaurant opened the branch in Shenzhen. The branch network had extended to Southern China.
The first central kitchen in Shanghai has started operation. To increase the production capacity and for enhancing the quality and standardization of food processing, operating efficiency and supply chain management, Tsui Wah acquired properties to establish the second central kitchen in Hong Kong.
The first central kitchen in Shanghai has started operation. To increase the production capacity and for enhancing the quality and standardization of food processing, operating efficiency and supply chain management, Tsui Wah acquired properties to establish the second central kitchen in Hong Kong.
2012
Listed on Hong Kong Stock Exchange
Tsui Wah Holdings Limited, listed on the Main Board of Hong Kong Stock Exchange (stock code: 1314), is the first Cha Chaan Teng to go public.
Branch Network Expansion
Tsui Wah Restaurant opened its flagship branch at Hong Kong International Airport. In addition, branches are also opened in Ngau Tau Kok, Tsim Sha Tsui East, Yau Ma Tei and Sha Tin in Hong Kong. In the Mainland, Tsui Wah restaurant opened its first branch in Wuhan and the fourth branch in Tian Yao Qiao Road in Shanghai.
Business Diversification
Taking a step further, Tsui Wah Group started new businesses, Supreme Catering, providing a brand-new dining experience to Hong Kong people. Moreover, we also established “Tsui Wah Delivery” to offer professional delivery service by our motorcycle team.
Awards and Recognitions
Tsui Wah Restaurant insists on highest quality standards and has been honored with numerous awards and recognitions for its branding, food and service. It has been recognized as “Manpower Developer” by the Employees Retraining Board and is the first organization in the industry to have attained “Quality Framework” qualification.
2011
Business development in Macau
Tsui Wah opened the first 24-hour restaurant in Galaxy Macau.
2010
Branding Strategy and Networks
We positioned ourselves as an ambassador to promote traditional Hong Kong culinary culture. Besides satisfying our customers’ appetites, we have been persistently strengthening our competitive advantages in food quality and customer services through team culture building, customer analyses and a food quality measure scheme. These initiatives have fueled continuous growth and development of our brand.
Reach Out in Prime Locations
Tsui Wah opened in prime locations such as the Peak and Hong Kong International Airport.
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