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Tung Lok Group is a Singapore-based food and beverage (F&B) franchise that specialises in luxury Chinese cuisine. It operates 23 restaurants across six countries - Singapore, China, Japan, Indonesia, Vietnam and Taiwan.<ref name=":0">“[https://www.tunglok.com/en/our-restaurants Our Restaurants]”. ''Tung Lok Group.'' n.d. Accessed on 21 October 2020.</ref> Tung Lok restaurants have garnered a reputable following over the years, winning awards such as the 2012 Overall Best Chinese Restaurant at the AsiaOne People’s Choice Awards and the 2019 Licensor of the Year from the Franchise & Licensing Association (FLA).<ref>Dancing Crab. "[https://www.facebook.com/dancingcrabsg/posts/we-are-at-the-franchising-and-licensing-awards-2019-and-dancing-crab-has-just-be/2384029971814046/ We are at the Franchising and Licensing Awards 2019, and Dancing Crab has just been named “Overall Winner, Licensor of the Year”!]". ''Facebook.'' October 24, 2019. Accessed on 23 October 2020.</ref> According to Tung Lok’s annual financial report for the year 2020, [[Andrew Tjioe (Singapore Businessman)|Andrew Tjioe]] is the Chief Executive Officer (CEO) of Tung Lok Group.<ref>“[http://tunglok.listedcompany.com/newsroom/20200807_170629_540_Q6DXU23KLNYOOT7S.1.pdf Annual Report 2020]”. ''Tung Lok Group.'' 2020. Accessed on 22 October 2020.</ref>
Tung Lok Group is a Singapore-based food and beverage (F&B) franchise that specialises in luxury Chinese cuisine. It operates 23 restaurants across six countries - Singapore, China, Japan, Indonesia, Vietnam and Taiwan.<ref name=":0">“[https://www.tunglok.com/en/our-restaurants Our Restaurants]”. ''Tung Lok Group.'' n.d. Accessed on 21 October 2020.</ref> Tung Lok restaurants have garnered a reputable following over the years, winning awards such as the 2012 Overall Best Chinese Restaurant at the AsiaOne People’s Choice Awards and the 2019 Licensor of the Year from the Franchise & Licensing Association (FLA).<ref>Dancing Crab. "[https://www.facebook.com/dancingcrabsg/posts/we-are-at-the-franchising-and-licensing-awards-2019-and-dancing-crab-has-just-be/2384029971814046/ We are at the Franchising and Licensing Awards 2019, and Dancing Crab has just been named “Overall Winner, Licensor of the Year”!]". ''Facebook.'' October 24, 2019. Accessed on 23 October 2020.</ref> According to Tung Lok’s annual financial report for the year 2020, [[Andrew Tjioe (Singapore Businessman)|Andrew Tjioe]] is the Chief Executive Officer (CEO) of Tung Lok Group.<ref>“[http://tunglok.listedcompany.com/newsroom/20200807_170629_540_Q6DXU23KLNYOOT7S.1.pdf Annual Report 2020]”. ''Tung Lok Group.'' 2020. Accessed on 22 October 2020.</ref>


== Background ==
==Background==
[[File:TungLok Signatures abalone.jpg|thumb|''Tung Lok's Braised South African Abalone with Shiitake Mushroom. Photo from [https://www.tungloksignatures.com/en/menu.php source].'']]
Since its inception, Tung Lok has been renowned for serving luxury Chinese delicacies such as bird’s nest, abalone and even turtle skirts.<ref>Chan, Margaret. “[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19880117-1.2.70.8.2?ST=1&AT=filter&DF=&DT=&AO=true&NPT=&L=&CTA=&NID=&CT=&WC=&YR=&k=andrew+tjioe%26ka%3dandrew+tjioe&P=2&Display=0&filterS=0&QT=andrew,tjioe&oref=article Touch of masters]”. ''The Straits Times.'' January 17, 1988. Accessed on 22 October 2020. Retrieved from NewspaperSG. </ref> With a constantly evolving menu, it still maintains this reputation, serving delicacies like ''uni'' (sea urchin), fish maw and pork jowl.<ref>“[https://www.tunglok.com/menus/TLPD-Menu.pdf Menu]”. ''Tong Le Private Dining.'' n.d. Accessed on 22 October 2020.</ref> Aside from their quality of food, the Tjioe family also believed in attentive service and elegant decor, often decorating their restaurants with artwork and sophisticated furniture.<ref name=":1">Flipin Pancakes. “[https://www.youtube.com/watch?v=Pvrsoy7zCh0 Tung Lok Story 同乐故事（家庭兵团)]”. ''YouTube.'' April 11, 2020. Accessed on 23 October 2020.</ref><ref>Chan, Margaret. "Where art and good food go together". ''The Straits Times''. December 12, 1993. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> According to Tung Lok Group's CEO, [[Andrew Tjioe (Singapore Businessman)|Andrew Tjioe]]:<blockquote>"Great food must be savoured in the most amiable setting. There must be no compromise on superior quality because the greatest flavours can be coaxed only from the best ingredients."<ref>Tse, Karman. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20020422-1.2.44.1?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&QT=tu Worthy of celebration]". ''TODAY''. April 22, 2002. Accessed on 26 October 2020.</ref></blockquote>
Since its inception, Tung Lok has been renowned for serving luxury Chinese delicacies such as bird’s nest, abalone and even turtle skirts.<ref>Chan, Margaret. “[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19880117-1.2.70.8.2?ST=1&AT=filter&DF=&DT=&AO=true&NPT=&L=&CTA=&NID=&CT=&WC=&YR=&k=andrew+tjioe%26ka%3dandrew+tjioe&P=2&Display=0&filterS=0&QT=andrew,tjioe&oref=article Touch of masters]”. ''The Straits Times.'' January 17, 1988. Accessed on 22 October 2020. Retrieved from NewspaperSG. </ref> With a constantly evolving menu, it still maintains this reputation, serving delicacies like ''uni'' (sea urchin), fish maw and pork jowl.<ref>“[https://www.tunglok.com/menus/TLPD-Menu.pdf Menu]”. ''Tong Le Private Dining.'' n.d. Accessed on 22 October 2020.</ref> Aside from their quality of food, the Tjioe family also believed in attentive service and elegant decor, often decorating their restaurants with artwork and sophisticated furniture.<ref name=":1">Flipin Pancakes. “[https://www.youtube.com/watch?v=Pvrsoy7zCh0 Tung Lok Story 同乐故事（家庭兵团)]”. ''YouTube.'' April 11, 2020. Accessed on 23 October 2020.</ref><ref>Chan, Margaret. "Where art and good food go together". ''The Straits Times''. December 12, 1993. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> According to Tung Lok Group's CEO, [[Andrew Tjioe (Singapore Businessman)|Andrew Tjioe]]:<blockquote>"Great food must be savoured in the most amiable setting. There must be no compromise on superior quality because the greatest flavours can be coaxed only from the best ingredients."<ref>Tse, Karman. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20020422-1.2.44.1?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&QT=tu Worthy of celebration]". ''TODAY''. April 22, 2002. Accessed on 26 October 2020.</ref></blockquote>


=== Beginnings ===
===Beginnings===
[[File:Andrew Tjioe Family.png|thumb|''Tung Lok's founder, Zhou Ying Nan (fourth from right) was the head of the Tjioe family. Screengrab from [https://www.youtube.com/watch?v=Pvrsoy7zCh0 YouTube].'']]
[[File:Andrew Tjioe Family.png|thumb|''Tung Lok's founder, Zhou Ying Nan (fourth from right) was the head of the Tjioe family. Screengrab from [https://www.youtube.com/watch?v=Pvrsoy7zCh0 YouTube].'']]
The phrase "Tung Lok" comes from a Cantonese saying which means “happy together”. Tung Lok Group had its beginnings as a family-owned business started by the late Zhou Ying Nan (Tjioe Ji Nan) who opened the family’s first restaurant, Charming Garden in 1980 following a decision to diversity his textile business.<ref name=":1" /><ref>“[https://www.tunglok.com/en/man-behind-tunglok Man Behind TungLok]”. ''Tung Lok Group.'' n.d. Accessed 22 October, 2020.</ref>
The phrase "Tung Lok" comes from a Cantonese saying which means “happy together”. Tung Lok Group had its beginnings as a family-owned business started by the late Zhou Ying Nan (Tjioe Ji Nan) who opened the family’s first restaurant, Charming Garden in 1980 following a decision to diversity his textile business.<ref name=":1" /><ref>“[https://www.tunglok.com/en/man-behind-tunglok Man Behind TungLok]”. ''Tung Lok Group.'' n.d. Accessed 22 October, 2020.</ref>


==== Tung Lok Shark Fin's Restaurant ====
====Tung Lok Shark Fin's Restaurant====
In 1984, Zhou Ying Nan's only son, Andrew Tjioe opened Tung Lok’s flagship restaurant, Tung Lok Shark Fin’s Restaurant (now defunct) at Liang Court in Singapore.<ref>Oon, Violet. “[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/singmonitor19840205-1.2.18.21?ST=1&AT=filter&K=tung%20lok&KA=tung%20lok&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=1984&QT=tung,lok&oref=article Expensive Taste Eating]”. ''Singapore Monitor.'' February 5, 1984. Accessed on 22 October 2020. Retrieved from NewspaperSG.</ref><ref>"[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20051029-1.2.32.3.4.1?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&Q Tung Lok celebrates 21 years of success]". ''TODAY''. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> At the time, four Tjioe siblings; Andrew, Jocelyn, Jia Ping and Ka In, were involved in the family business.<ref name=":1" /> While the restaurant is known for its luxurious imperial banquets that were priced at about S$100 per head,<ref>Ho, May. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19861204-1.2.67.8.1?ST=1&AT=filter&DF=&DT=&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&k=tung+lok+shark%27s+fin+restaurant%26ka%3dtung+lok+shark%27s+fin+restaurant&P=5&Display=0&filt Feast that marries the best of two cultures]". ''The Straits Times''. December 4, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> it also reportedly offered cheaper dining alternatives by October of its opening year.<ref>"[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/singmonitor19841028-1.2.41.5.2?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&Y Tung Lok dishes priced to please]". ''Singapore Monitor''. October 28, 1984. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> In 1986, the restaurant hosted a descendant of the Chinese philosopher, Confucius to introduce the Grand Banquet of the Confucian court in Singapore.<ref>Goh Beng Choo. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19860819-1.2.68.9.3?ST=1&AT=filter&DF=&DT=&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&k=tung+lok+shark%27s+fin+restaurant%26ka%3dtung+lok+shark%27s+fin+restaurant&P=5&Display=0&filt Confucius' descendant here to promote family recipes]". ''The Straits Times''. August 19, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref>
In 1984, Zhou Ying Nan's only son, Andrew Tjioe opened Tung Lok’s flagship restaurant, Tung Lok Shark Fin’s Restaurant (now defunct) at Liang Court in Singapore.<ref>Oon, Violet. “[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/singmonitor19840205-1.2.18.21?ST=1&AT=filter&K=tung%20lok&KA=tung%20lok&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=1984&QT=tung,lok&oref=article Expensive Taste Eating]”. ''Singapore Monitor.'' February 5, 1984. Accessed on 22 October 2020. Retrieved from NewspaperSG.</ref><ref>"[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/today20051029-1.2.32.3.4.1?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&Q Tung Lok celebrates 21 years of success]". ''TODAY''. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> At the time, four Tjioe siblings; Andrew, Jocelyn, Jia Ping and Ka In, were involved in the family business.<ref name=":1" /> While the restaurant is known for its luxurious imperial banquets that were priced at about S$100 per head,<ref>Ho, May. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19861204-1.2.67.8.1?ST=1&AT=filter&DF=&DT=&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&k=tung+lok+shark%27s+fin+restaurant%26ka%3dtung+lok+shark%27s+fin+restaurant&P=5&Display=0&filt Feast that marries the best of two cultures]". ''The Straits Times''. December 4, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> it also reportedly offered cheaper dining alternatives by October of its opening year.<ref>"[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/singmonitor19841028-1.2.41.5.2?ST=1&AT=filter&K=tung%20lok%20shark%27s%20fin%20restaurant&KA=tung%20lok%20shark%27s%20fin%20restaurant&DF=&DT=&Display=0&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&Y Tung Lok dishes priced to please]". ''Singapore Monitor''. October 28, 1984. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> In 1986, the restaurant hosted a descendant of the Chinese philosopher, Confucius to introduce the Grand Banquet of the Confucian court in Singapore.<ref>Goh Beng Choo. "[https://eresources.nlb.gov.sg/newspapers/Digitised/Article/straitstimes19860819-1.2.68.9.3?ST=1&AT=filter&DF=&DT=&AO=false&NPT=&L=&CTA=&NID=&CT=ARTICLE&WC=&YR=&k=tung+lok+shark%27s+fin+restaurant%26ka%3dtung+lok+shark%27s+fin+restaurant&P=5&Display=0&filt Confucius' descendant here to promote family recipes]". ''The Straits Times''. August 19, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref>


=== Company milestones ===
===Company milestones===
In 2001, Tung Lok Group went public and was listed on the Singapore Exchange (SGX).<ref>Ng, Deborah. "Tung Lok gets nod for Sesdaq listing [ARTICLE]". ''The Straits Times''. February 22, 2001. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> This meant that individuals could then invest in the company to aid in business expansion.<ref>“[https://www.mazars.sg/Home/Services/International-services/Doing-Business-in-Singapore/Types-of-Business-Organisations/Public-Company Public Company]”. ''Mazars.'' n.d. Accessed on 22 October 2020.</ref> In 2007, Tung Lok Group rebranded itself into four sub-groups - By TLG, By Tung Lok, Tung Lok and By Andrew Tjioe.<ref>"Tung Lok rebrands itself to woo casual diners". ''The Straits Times''. October 16, 2017. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> The restaurants managed by each group offered varying price points and thus, catered to different demographics. In October 2015, Tung Lok Group launched its official online shop, Home Fiesta.<ref name=":2">“[https://www.tunglok.com/en/our-milestone-awards#:~:text=Tung%20Lok%20Signatures%2C%20is%20awarded,Best%20Meat%20%26%20Seafood%20Dish%20award. Our Milestones & Awards]”. ''Tung Lok Group.'' n.d. Accessed on 22 October 2020. </ref> It offers a variety of affordable heat-to-serve dishes such as dim sum and noodles.<ref>"[https://www.homefiesta.tunglok.com/categories/heat-and-serve-dim-sum/cid-CU00389608.aspx Dim Sum Heat And Serve]". ''Home Fiesta''. Accessed on 26 October 2020.</ref>
In 2001, Tung Lok Group went public and was listed on the Singapore Exchange (SGX).<ref>Ng, Deborah. "Tung Lok gets nod for Sesdaq listing [ARTICLE]". ''The Straits Times''. February 22, 2001. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> This meant that individuals could then invest in the company to aid in business expansion.<ref>“[https://www.mazars.sg/Home/Services/International-services/Doing-Business-in-Singapore/Types-of-Business-Organisations/Public-Company Public Company]”. ''Mazars.'' n.d. Accessed on 22 October 2020.</ref> In 2007, Tung Lok Group rebranded itself into four sub-groups - By TLG, By Tung Lok, Tung Lok and By Andrew Tjioe.<ref>"Tung Lok rebrands itself to woo casual diners". ''The Straits Times''. October 16, 2017. Accessed on 26 October 2020. Retrieved from NewspaperSG.</ref> The restaurants managed by each group offered varying price points and thus, catered to different demographics. In October 2015, Tung Lok Group launched its official online shop, Home Fiesta.<ref name=":2">“[https://www.tunglok.com/en/our-milestone-awards#:~:text=Tung%20Lok%20Signatures%2C%20is%20awarded,Best%20Meat%20%26%20Seafood%20Dish%20award. Our Milestones & Awards]”. ''Tung Lok Group.'' n.d. Accessed on 22 October 2020. </ref> It offers a variety of affordable heat-to-serve dishes such as dim sum and noodles.<ref>"[https://www.homefiesta.tunglok.com/categories/heat-and-serve-dim-sum/cid-CU00389608.aspx Dim Sum Heat And Serve]". ''Home Fiesta''. Accessed on 26 October 2020.</ref>


== Business expansion ==
==Business expansion==
As of October 2020, Tung Lok Group operates 23 restaurants in six countries - Singapore, China, Vietnam, Taiwan, Japan and Indonesia. Singapore has the largest number of Tung Lok-operated restaurants as well as the most variety of cuisines.<ref name=":0" /> As a result of the COVID-19 pandemic, Tung Lok Group expected to report a net loss in 2020.<ref>"[https://www.straitstimes.com/business/companies-markets/tung-lok-warns-of-full-year-loss-on-covid-19-curbs Tung Lok warns of full-year loss on Covid-19 curbs]". ''The Straits Times''. May 7, 2020 Accessed on 26 October 2020.</ref>
As of October 2020, Tung Lok Group operates 23 restaurants in six countries - Singapore, China, Vietnam, Taiwan, Japan and Indonesia. Singapore has the largest number of Tung Lok-operated restaurants as well as the most variety of cuisines.<ref name=":0" /> As a result of the COVID-19 pandemic, Tung Lok Group expected to report a net loss in 2020.<ref>"[https://www.straitstimes.com/business/companies-markets/tung-lok-warns-of-full-year-loss-on-covid-19-curbs Tung Lok warns of full-year loss on Covid-19 curbs]". ''The Straits Times''. May 7, 2020 Accessed on 26 October 2020.</ref>


=== Local brand expansion ===
===Local brand expansion===
[[File:Tung Lok Signatures Singapore.jpg|thumb|''The entrance of TungLok Signatures at Orchard Rendezvous Hotel. Photo from [https://www.tunglok.com/en/tunglok-signatures source].'']]
[[File:Tung Lok Signatures Singapore.jpg|thumb|''The entrance of TungLok Signatures at Orchard Rendezvous Hotel. Photo from [https://www.tunglok.com/en/tunglok-signatures source].'']]
Among the six countries that it operates in, Tung Lok has the biggest footprint in Singapore with 14 restaurant brands in the city-state. The group's restaurants include the Southern American seafood diner, Dancing Crab and LingZhi Vegetarian, a long-standing vegetarian gourmet joint.
Among the six countries that it operates in, Tung Lok has the biggest footprint in Singapore with 14 restaurant brands in the city-state. The group's restaurants include the Southern American seafood diner, Dancing Crab and LingZhi Vegetarian, a long-standing vegetarian gourmet joint.


==== List of restaurants in Singapore ====
====List of restaurants in Singapore====
The following is a timeline of Tung Lok Group's restaurant expansion in Singapore over the years.
The following is a timeline of Tung Lok Group's restaurant expansion in Singapore over the years.
{| class="wikitable"
{| class="wikitable"
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|<ref>Tan, Annette. “[https://www.todayonline.com/lifestyle/food/food-reviews/food-review-sushi-mieda Food review: Sushi Mieda]”. ''TODAYonline.'' January 29, 2015. Accessed on 23 October 2020.</ref>
|<ref>Tan, Annette. “[https://www.todayonline.com/lifestyle/food/food-reviews/food-review-sushi-mieda Food review: Sushi Mieda]”. ''TODAYonline.'' January 29, 2015. Accessed on 23 October 2020.</ref>
|-
|-
| rowspan="2" |2013 - current  
| rowspan="2" |2013 - current
|TungLok Teahouse
|TungLok Teahouse
|<ref>Wong, Ah Yoke. “[https://www.straitstimes.com/lifestyle/food/restaurant-review-blissful-bites-at-tunglok-teahouse Restaurant Review: Blissful bites at TungLok Teahouse]”. ''The Straits Times.'' January 24, 2014. Accessed on 23 October 2020.</ref>
|<ref>Wong, Ah Yoke. “[https://www.straitstimes.com/lifestyle/food/restaurant-review-blissful-bites-at-tunglok-teahouse Restaurant Review: Blissful bites at TungLok Teahouse]”. ''The Straits Times.'' January 24, 2014. Accessed on 23 October 2020.</ref>
Line 82: Line 83:
|}
|}


=== Overseas brand expansion ===
===Overseas brand expansion===
[[File:TungLok Heen Hanoi.jpg|thumb|''The interior of TungLok Heen in Hanoi, Vietnam. Photo from [https://www.tunglok.com/en/tunglok-heen-hanoi source].'']]
[[File:TungLok Heen Hanoi.jpg|thumb|''The interior of TungLok Heen in Hanoi, Vietnam. Photo from [https://www.tunglok.com/en/tunglok-heen-hanoi source].'']]
As of October 2020, Tung Lok operates three restaurants in Japan. The restaurants include Anthemble by My Humble House which serves modern Chinese cuisine and Singapore Seafood Republic, which serves authentic Singaporean dishes such as chilli crab. In Shanghai, Tung Lok Group's Jin Lu - The Chinois Story offers contemporary Chinese fine dining while TungLok Heen in Hanoi, Vietnam offers luxurious Chinese delicacies such as abalone and shark’s fin.
As of October 2020, Tung Lok operates three restaurants in Japan. The restaurants include Anthemble by My Humble House which serves modern Chinese cuisine and Singapore Seafood Republic, which serves authentic Singaporean dishes such as chilli crab. In Shanghai, Tung Lok Group's Jin Lu - The Chinois Story offers contemporary Chinese fine dining while TungLok Heen in Hanoi, Vietnam offers luxurious Chinese delicacies such as abalone and shark’s fin.


==== List of overseas restaurants ====
====List of overseas restaurants====
The following is a list of Tung Lok Group’s existing overseas restaurants.
The following is a list of Tung Lok Group’s existing overseas restaurants.
{| class="wikitable"
{| class="wikitable"
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|}
|}


== References/ Citations ==
==References/ Citations==
[[Category:Singapore Brands]]
[[Category:Singapore Brands]]
<references />

Revision as of 17:56, 26 October 2020

The Tung Lok Group logo as of 2020.

Tung Lok Group is a Singapore-based food and beverage (F&B) franchise that specialises in luxury Chinese cuisine. It operates 23 restaurants across six countries - Singapore, China, Japan, Indonesia, Vietnam and Taiwan.[1] Tung Lok restaurants have garnered a reputable following over the years, winning awards such as the 2012 Overall Best Chinese Restaurant at the AsiaOne People’s Choice Awards and the 2019 Licensor of the Year from the Franchise & Licensing Association (FLA).[2] According to Tung Lok’s annual financial report for the year 2020, Andrew Tjioe is the Chief Executive Officer (CEO) of Tung Lok Group.[3]

Background

Tung Lok's Braised South African Abalone with Shiitake Mushroom. Photo from source.

Since its inception, Tung Lok has been renowned for serving luxury Chinese delicacies such as bird’s nest, abalone and even turtle skirts.[4] With a constantly evolving menu, it still maintains this reputation, serving delicacies like uni (sea urchin), fish maw and pork jowl.[5] Aside from their quality of food, the Tjioe family also believed in attentive service and elegant decor, often decorating their restaurants with artwork and sophisticated furniture.[6][7] According to Tung Lok Group's CEO, Andrew Tjioe:

"Great food must be savoured in the most amiable setting. There must be no compromise on superior quality because the greatest flavours can be coaxed only from the best ingredients."[8]

Beginnings

Tung Lok's founder, Zhou Ying Nan (fourth from right) was the head of the Tjioe family. Screengrab from YouTube.

The phrase "Tung Lok" comes from a Cantonese saying which means “happy together”. Tung Lok Group had its beginnings as a family-owned business started by the late Zhou Ying Nan (Tjioe Ji Nan) who opened the family’s first restaurant, Charming Garden in 1980 following a decision to diversity his textile business.[6][9]

Tung Lok Shark Fin's Restaurant

In 1984, Zhou Ying Nan's only son, Andrew Tjioe opened Tung Lok’s flagship restaurant, Tung Lok Shark Fin’s Restaurant (now defunct) at Liang Court in Singapore.[10][11] At the time, four Tjioe siblings; Andrew, Jocelyn, Jia Ping and Ka In, were involved in the family business.[6] While the restaurant is known for its luxurious imperial banquets that were priced at about S$100 per head,[12] it also reportedly offered cheaper dining alternatives by October of its opening year.[13] In 1986, the restaurant hosted a descendant of the Chinese philosopher, Confucius to introduce the Grand Banquet of the Confucian court in Singapore.[14]

Company milestones

In 2001, Tung Lok Group went public and was listed on the Singapore Exchange (SGX).[15] This meant that individuals could then invest in the company to aid in business expansion.[16] In 2007, Tung Lok Group rebranded itself into four sub-groups - By TLG, By Tung Lok, Tung Lok and By Andrew Tjioe.[17] The restaurants managed by each group offered varying price points and thus, catered to different demographics. In October 2015, Tung Lok Group launched its official online shop, Home Fiesta.[18] It offers a variety of affordable heat-to-serve dishes such as dim sum and noodles.[19]

Business expansion

As of October 2020, Tung Lok Group operates 23 restaurants in six countries - Singapore, China, Vietnam, Taiwan, Japan and Indonesia. Singapore has the largest number of Tung Lok-operated restaurants as well as the most variety of cuisines.[1] As a result of the COVID-19 pandemic, Tung Lok Group expected to report a net loss in 2020.[20]

Local brand expansion

The entrance of TungLok Signatures at Orchard Rendezvous Hotel. Photo from source.

Among the six countries that it operates in, Tung Lok has the biggest footprint in Singapore with 14 restaurant brands in the city-state. The group's restaurants include the Southern American seafood diner, Dancing Crab and LingZhi Vegetarian, a long-standing vegetarian gourmet joint.

List of restaurants in Singapore

The following is a timeline of Tung Lok Group's restaurant expansion in Singapore over the years.

Years operational Restaurant Refs.
2019 - current Duckland [21]
2015 - current Lokkee [22]
2014 - current Dancing Crab [23]
Sushi Mieda [24]
2013 - current TungLok Teahouse [25]
Slappy Cakes [26]
2012 - current TungLok XiHe Peking Duck [27]
Tong Le Private Dining [28]
2011 - current TungLok Signatures [29]
2010 - current Singapore Seafood Republic [30]
TungLok Heen [18]
2000 - current TungLok Seafood [31]
1996 - current Lao Beijing [32]
1991 - current LingZhi Vegetarian [33]

Overseas brand expansion

The interior of TungLok Heen in Hanoi, Vietnam. Photo from source.

As of October 2020, Tung Lok operates three restaurants in Japan. The restaurants include Anthemble by My Humble House which serves modern Chinese cuisine and Singapore Seafood Republic, which serves authentic Singaporean dishes such as chilli crab. In Shanghai, Tung Lok Group's Jin Lu - The Chinois Story offers contemporary Chinese fine dining while TungLok Heen in Hanoi, Vietnam offers luxurious Chinese delicacies such as abalone and shark’s fin.

List of overseas restaurants

The following is a list of Tung Lok Group’s existing overseas restaurants.

Years operational Restaurant Country Refs.
2019 - current Dancing Crab Taiwan [34]
2016 - current Singapore Seafood China [35][36]
2015 - current Dancing Crab Indonesia [37]
2014 - current Japan [38]
TungLok Heen Vietnam [39]
2013 - current XiHe TungLok Peking Duck China [40]
2008 - current Singapore Seafood Republic Japan [41]
2006 - current Jin Lu - The Chinois Story China [42]
- Anthemble by My Humble House Japan [43]

References/ Citations

  1. ↑ 1.0 1.1 “Our Restaurants”. Tung Lok Group. n.d. Accessed on 21 October 2020.
  2. ↑ Dancing Crab. "We are at the Franchising and Licensing Awards 2019, and Dancing Crab has just been named “Overall Winner, Licensor of the Year”!". Facebook. October 24, 2019. Accessed on 23 October 2020.
  3. ↑ “Annual Report 2020”. Tung Lok Group. 2020. Accessed on 22 October 2020.
  4. ↑ Chan, Margaret. “Touch of masters”. The Straits Times. January 17, 1988. Accessed on 22 October 2020. Retrieved from NewspaperSG.
  5. ↑ “Menu”. Tong Le Private Dining. n.d. Accessed on 22 October 2020.
  6. ↑ 6.0 6.1 6.2 Flipin Pancakes. “Tung Lok Story 同乐故事（家庭兵团)”. YouTube. April 11, 2020. Accessed on 23 October 2020.
  7. ↑ Chan, Margaret. "Where art and good food go together". The Straits Times. December 12, 1993. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  8. ↑ Tse, Karman. "Worthy of celebration". TODAY. April 22, 2002. Accessed on 26 October 2020.
  9. ↑ “Man Behind TungLok”. Tung Lok Group. n.d. Accessed 22 October, 2020.
  10. ↑ Oon, Violet. “Expensive Taste Eating”. Singapore Monitor. February 5, 1984. Accessed on 22 October 2020. Retrieved from NewspaperSG.
  11. ↑ "Tung Lok celebrates 21 years of success". TODAY. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  12. ↑ Ho, May. "Feast that marries the best of two cultures". The Straits Times. December 4, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  13. ↑ "Tung Lok dishes priced to please". Singapore Monitor. October 28, 1984. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  14. ↑ Goh Beng Choo. "Confucius' descendant here to promote family recipes". The Straits Times. August 19, 1986. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  15. ↑ Ng, Deborah. "Tung Lok gets nod for Sesdaq listing [ARTICLE]". The Straits Times. February 22, 2001. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  16. ↑ “Public Company”. Mazars. n.d. Accessed on 22 October 2020.
  17. ↑ "Tung Lok rebrands itself to woo casual diners". The Straits Times. October 16, 2017. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  18. ↑ 18.0 18.1 “Our Milestones & Awards”. Tung Lok Group. n.d. Accessed on 22 October 2020.
  19. ↑ "Dim Sum Heat And Serve". Home Fiesta. Accessed on 26 October 2020.
  20. ↑ "Tung Lok warns of full-year loss on Covid-19 curbs". The Straits Times. May 7, 2020 Accessed on 26 October 2020.
  21. ↑ “Duckland – New Duck-Specialty Restaurant With The Best Duck Dishes”. Ladyironchef. January 23, 2019. Accessed on 23 October 2020.
  22. ↑ “Lokkee”. Burpple. n.d. Accessed on 23 October 2020.
  23. ↑ Van, Amy. “Open Claws”. Tatler Singapore. August 11, 2014. Accessed on 23 October 2020.
  24. ↑ Tan, Annette. “Food review: Sushi Mieda”. TODAYonline. January 29, 2015. Accessed on 23 October 2020.
  25. ↑ Wong, Ah Yoke. “Restaurant Review: Blissful bites at TungLok Teahouse”. The Straits Times. January 24, 2014. Accessed on 23 October 2020.
  26. ↑ “Slappy Cakes”. Slappy Cakes. n.d. Accessed on 23 October 2020.
  27. ↑ Tung Lok XiHe Peking Duck Orchard Central. "TungLok XiHé Peking Duck turns 6, and we’re extremely excited to celebrate it with you!". Facebook. October 19, 2018. Accessed on 23 October 2020.
  28. ↑ “Tóng Lè Private Dining”. Top 25 Restaurants. n.d. Accessed on 23 October 2020.
  29. ↑ Tan, Rebecca-Lynne. "Sign up for Signatures dishes". The Straits Times. January 1, 2012. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  30. ↑ “Singapore Seafood Republic”. Tatler Singapore. December 10, 2010. Accessed on 23 October 2020.
  31. ↑ "ORIENTAL GEM — Tung Lok's latest pleaser". Business Times. January 12, 2001. Accessed on 26 October 2020. Retrieved from NewspaperSG.
  32. ↑ “Lao Beijing”. SG Magazine Online. n.d. Accessed on 23 October 2020.
  33. ↑ “Home”. LingZhi Vegetarian. n.d. Accessed on 23 October 2020.
  34. ↑ “Annual Report 2019”. Tung Lok Group. n.d. Accessed on 23 October 2020.
  35. ↑ Leong, Grace. “Tung Lok opens second Singapore Seafood restaurant in Beijing as it eyes expansion in China”. The Straits Times. July 31, 2017. Accessed on 23 October 2020.
  36. ↑ Leong, Grace. "Tung Lok's recipe for China success: Singapore food". The Straits Times. August 1, 2017. Accessed on 26 October 2020.
  37. ↑ “Annual Report 2015”. Tung Lok Group. n.d. Accessed on 23 October 2020.
  38. ↑ “Dancing Crab”. Tung Lok Group. n.d. Accessed on 22 October 2020.
  39. ↑ Tung Lok Group. "Tunglok Heen Hanoi celebrates its 5th Anniversary". Simply Food Guide. Accessed on 26 October 2020.
  40. ↑ “Annual Report 2013”. Tung Lok Group. n.d. Accessed on 23 October 2020.
  41. ↑ “About us”. Singapore Seafood Republic. n.d. Accessed on 23 October 2020.
  42. ↑ "Annual Report 2006”. Tung Lok Group. n.d. Accessed on 22 October 2020.
  43. ↑ “Anthemble”. Anthemble by My Humble House. n.d. Accessed on 23 October 2020.
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