Our Milestones

Chang Cheng Group’s history harks back to a Chinese Mixed Vegetable Rice Stall at Toa Payoh Block 126 in 1994.
Today, Chang Cheng operates over 220 food outlets in Singapore, leaving behind a legacy to match. The singularly dedicated culture instilled in the group by the visionary Mr. Kok has made it a formidable player in the F&B industry, the group has since delivered more than 2 decades of profitable growth..
  • 1994First Chang Cheng Chinese Mixed Vegetable Rice Stall

  • 1996First Chang Cheng Mee Wah Coffeeshop

    The daily sales rose from $270 to $2,000, this breakthrough gave Kok Kuan Hwa the confidence to set up Chang Cheng Mee Wah Coffeeshop at Toa Payoh Blk 111.
  • 1998First Rong Kee Stall

    The first Rong Kee Roasted Meat outlet was established at Woodlands Blk 548.
  • 2000Establised First Central Kitchen at Bedok

    Chang Cheng's Central Kitchen at Bedok North Blk 3015 was established. This move has revolutionized the economic-food business in Singapore, with a system in place, unprecedented standards were set. All meat and seafood products are processed by highly trained staff in a hygienic environment. The ingredients are sliced, minced, marinated, portioned and sent to respective food outlets for cooking.
  • 2003Chang Cheng Headquarters & Warehouse was Established

    Chang Cheng Headquarters & Warehouse was established at 31 Ubi Crescent.
  • 2004Expanded to 5 Coffeeshops, over 70 food outlets and with more than 300 employees.

  • 2005First Ming Kitchen Seafood Outlet

    First Ming Kitchen Seafood outlet opened its doors at Marine Terrace Blk 59.
  • 2006Established A Vegetable Processing Factory in Johor Bahru, Malaysia

    A vegetable processing factory was established in Johor Bahru Malaysia. To preserve nutrients, we practice a stringent selection, processing and packaging process that adheres to strictest food safety standards. By employing advanced machineries and equipment, we managed to eliminate outdated processes and apply automation where necessary; as a result, efficiency and productivity was greatly improved.
  • 2007Established A Sauce Processing Factory in Johor Bahru, Malaysia

    A sauce processing factory was established in Johor Bahru. This move ensures the exemplary standards of Chang Cheng was standardized across all outlets.
  • 2008Further Expansion of Head Office and Warehouse

    Due to rapid business growth, an increase in warehouse storage and office space was needed hence 33 Ubi Crescent was acquired. At this point of time, Chang Cheng has 190 food outlets and 25 Coffeshops with a total of 1300 employees.
  • 2015First Bar Wang Rice Outlet In Malaysia

    The first Bar Wang Rice outlet was established in Malaysia
  • 2016Established a New One-Stop Integrated Complex for Head Office and Warehouse

    An integrated new building at 27 Woodlands Link was acquired to serve as an all in one hub for central kitchen, meat and vegetable processing facilities, warehouse and corporate office building augment Chang Cheng’s growth and development. Other than functioning as a headquarters, the new building houses many departments under one roof, from purchasing department, warehouse, food processing, and human resource management.
  • 2017Launched Singapore First High Productivity Coffeeshop (FoodTastic)

    Singapore’s first such innovative dining format, FoodTastic; built at a cost of $1.8 million, presents a high-productivity coffee shop that integrates an unsurpassed level of automation across several platforms, resulting in a reduction of manpower by up to 60%. At the same time, FoodTastic customers can still savour a diverse selection of quality local food at affordable prices.
    With our first such outlet located at Blk 818 Choa Chu Kang Ave 1, #01-01. The integration of automation within the 4,000 square-feet, FoodTastic spans front-of-house operations such as self-ordering and payment system, cashless payment terminals and tray return, to back-end operations at FoodTastic’s unique ‘single food point’ central kitchen.