New bubble tea Cai Ca brand replaces 6 Gong Cha outlets, launches soy milk tea line
A month after Gong Cha's abrupt exit from Singapore, a new bubble tea name has taken its place — and it comes from the same man who once helmed the chain here.
Cai Ca, founded by former Gong Cha Singapore CEO Kang Puay Seng, has replaced six former outlets and rolled out a line of healthier hand-shaken drinks made with Japanese soy milk and tea, reported Shin Min Daily News.
20 staff retained, 6 outlets reopened
In an exclusive interview with Shin Min, Mr Kang, who also co-founded the Mr Bean soy milk chain, said he found himself at a crossroads when Gong Cha's Singapore franchise ended at the end of Sept.
He faced two options: return to his comfort zone, or create a tea brand that truly belongs to Singapore — and do so as quickly as possible.
Despite the upheaval, all of Gong Cha's more than 20 full-time staff were retained and are now working at Cai Ca.
"From the first day we ended operations, every member of the team had unimaginable pressure. Day and night, they worked tirelessly, running together toward building our in-house brand. Cai Ca is not just a cup of tea — it's a story of perseverance, courage, and faith," said Mr Kang.
With rental pressures and expiring leases looming, Mr Kang said he opted for a leaner approach.
Cai Ca now has six outlets across Singapore: Lot One, White Sands, NUS UTown, King Albert Park, Northpoint City and Century Square.
"We want to first build a strong brand image and product quality, then expand gradually. Step by step — that's how we go further," he said.
A healthier spin on milk tea
Mr Kang said that the brand was built around two goals: offering healthier beverages in line with Singapore's Nutri-Grade labelling system, and providing snacks that pair well with the drinks.
After extensive trials, the team landed on a soy milk–tea fusion as its signature, positioning the drinks as a lighter alternative to dairy-based milk teas.
Cai Ca uses soy milk made from Japanese yellow soybeans and also offers tangyuan (glutinous rice balls) as an accompaniment.
He explained that soy milk caters to customers who are lactose-intolerant while offering "a distinct flavour", adding that it gives customers tea drinks that are "delicious and better for them".
Of the 32 drinks currently on the menu — excluding brown sugar items — all are rated B or C under the Nutri-Grade system.
Competing in a crowded market
Numerous bubble tea brands have entered Singapore in recent years, and Cai Ca is now the fourth brand in Lot One.
Asked how he plans to navigate such intense competition, Mr Kang said that small and medium-sized enterprises (SMEs) often face stiff competition from major brands and must grow cautiously with limited resources.
However, he noted that SMEs have one key advantage: agility. He emphasised the importance of staying highly attuned to consumer appetite for novelty, and having the ability to adjust strategies quickly in response to shifting market trends.
"SMEs don't have many layers of approval to go through. They can follow market trends and develop or market new products more flexibly and swiftly," he said. "As long as we stay sharp and respond quickly, there's a chance to stand out."
