Singapore Volume 12

4 4 | S U P E R B R A N D S V O L U M E X I I MARKET JUMBO Group Limited (“JUMBO” or the “Group”) is one of Singapore’s leadingmulti-dining concept food and beverage establishments. The Group has a total of 13 F&B outlets in Singapore and six F&B outlets in the People’s Republic of China (PRC), under four restaurant brands – JUMBO Seafood, NG AH SIO Bak Kut Teh, Zui Teochew Cuisine and Chao Ting. It also operates two Tsui Wah Hong Kong-style “Cha Chaan Teng” as a franchisee and manages one Singapore Seafood Republic outlet in Singapore. Today, JUMBO has 36 food and beverage outlets (including those of its associated companies and those under licensing and franchising arrangements) across 15 major cities in Asia. The Group’s flagship brand, JUMBO Seafood is a popular restaurant chain in Singapore, renowned for serving only the freshest seafood cooked to perfection, with iconic dishes such as the Singapore Chilli Crab and Black Pepper Crab which capture the hearts of local and overseas gastronomes. There are now a total of 19 JUMBO Seafood restaurants in Singapore, Shanghai, Beijing, Xi’an, Fuzhou, Taipei, Taichung, Bangkok, Ho Chi Minh, Seoul and Ilsan. For the financial year ended 30 September 2018, JUMBO Seafood contributed approximately 80% of the Group’s total revenue of S$153 million. ACHIEVEMENTS Testament to the brand’s dedication in bringing diners the best seafood cuisine Singapore has to offer are the brand’s numerous awards and accolades which includes Singapore’s Top Restaurant by Wine & Dine in 2018 for the third year running, CHOPE’s Diners’ Choice Award for Best Seafood in both 2017 and 2018 and Singapore Tatler’s Best Restaurant in 2016 and 2017. JUMBO Seafood was also featured as one of the “Top 50 most iconic places in Singapore to visit” by TripAdvisor, in conjunction with the nation’s 50th birthday. Recently, JUMBO Seafood at The Riverwalk was also recently listed on 大众点评必吃榜 2019, awarded by Meituan-Dianping. HISTORY The JUMBO Seafood story began in 1987 when a group of friends decided to set up a fuss-free private dining restaurant serving quality local fare; where their families, friends and business associates could come together and enjoy a meal. The first JUMBO Seafood outlet opened at East Coast Seafood Centre in East Coast Park. With the “star” dishes, the restaurant soon gained a reputation for serving only the freshest Singapore-style seafood cooked to perfection. Mr Ang Kiam Meng, the Group CEO and Executive Director, joined the business in 1993. Under his leadership, JUMBO began to lay the foundation for sustained success and expansion by establishing a strong corporate structure and implementing processes and policies to improve the internal operations of JUMBO. In 2008, a Central Kitchen was established at the JUMBO Group headquarters to conduct R&D as well as to achieve consistency in food quality. This helped JUMBO to innovate and implement a greater variety of cuisine creations to meet the changing demands of its diners. PRODUCT JUMBO Seafood is renowned for serving only the freshest seafood cooked to perfection. Apart from its iconic Award-Winning Chilli Crab, other ‘must-try’ dishes include JUMBO Signature Black Pepper Crab, Golden Salted Egg Prawns, Crispy Fried Baby Squid, Mocha Pork Ribs and more. The chain of restaurants also offers other innovative and distinctive Singapore-style cuisine, including unique seasonal dishes based on the demands of customers relevant to the regional market. To ensure consistency in food quality, the majority of the sauces used in the restaurants are prepared in the Central Kitchen. This ensures that diners can enjoy the authentic flavours of