Famous HK Zi Char Diner Ju Xing Home Closes Takashimaya Outlet After 2 Years

Why it didn’t work out

In Hong Kong, Ju Xing Home (which means “happy gathering” in Chinese) is a no-frills, late-night haven beloved by chefs after work. Founded by veteran chef Ng Kong Kiu in 2011, Ju Xing Home has hosted the likes of Lung King Heen’s executive chef Chan Yan-tak and Tim Ho Wan founder Mak Kwai Pui.

It’s also popular with HK celebs like Raymond Lam, Alan Tam and Bosco Wong. Even Jay Chou had once spent thousands on takeaway there during a concert stop. It’s popular as a dinner and supper spot since it stays open till late. 

In contrast, the Singapore outpost – opened in December 2023 – was located in the basement of Takashimaya. With its 100 seats, white tablecloths, and two private dining rooms, the restaurant offered a more refined experience than its humbler Hong Kong counterpart. It also lacked the rough-around-the-edges charm of the original. The Singapore restaurant was operated under master franchisee Gourmet Food Holdings, led by Robert’s nephew Brian Chua. The local F&B group also owns ramen chain Tsuta and Vietnamese eatery chain Mrs Pho.

Speaking to 8days.sg, Robert explains that though the foot traffic in Orchard was strong, the mall’s 10pm closing time ultimately proved a dealbreaker. “After running the restaurant for two years, we’ve learned that our diners here want to stay out late, past midnight, similar to Hong Kong. Ju Xing Home in Hong Kong is a supper place, all the chefs go there to eat. In a mall, you can’t replicate that experience as you have to close at 10pm,” he shares.

He adds that rent pressures also played a role in the closure: “You can’t justify paying higher rents if you have to shut when customers want to keep eating.”

Interestingly, our colleagues at 8days.sg have observed the Takashimaya restaurant to be only modestly filled whenever they walked past it — even during peak meal times.

Plans to reopen as a late-night restaurant… after finding a new partner

Robert confirms that Ju Xing Home will return in a new, “more flexible” location, though not immediately. Following the closure, Gourmet Food Holdings is no longer the brand’s franchisee. While he declines to go into details about the split, Robert says he is now seeking a new partner who is “more hands-on in the restaurant trade.” Only after securing a franchisee will he begin scouting for a location together.

Looking back on the Takashimaya outlet, Robert admits the team initially thought the restaurant could sustain itself despite the mall’s 10pm closing time. “We thought we could make it work, but ultimately it was below expectations. We concluded that we have to open at an outdoor location. Supper is essential.”

The next outlet, he says, will prioritise outdoor dining and extended late-night hours – something the mall setting could not accommodate.

Although the closure came with some losses, Robert describes them as “reasonable” and emphasises his confidence in the brand. “Business was good enough that we want to reopen. It will be the same menu, the same experience – just in a place that lets us stay open late,” he says.

“The concept works. Ju Xing Home [in Hong Kong] is still doing well despite the downturn in F&B there, they’re fully booked every night,” Robert shares. “We’ve got a good brand, we’ve got good food. All we need is good service, good location, and supper hours to make it work.”

Sauerkraut fish available at food court spin-off Ju Xing Fish

If you’re missing Ju Xing Home’s flavours, you can still get a taste of the brand at its newly launched spin-off, Ju Xing Fish, which opened in July at Raffles City’s food court. The concept centres on the restaurant’s signature sauerkraut fish – made more accessible for the general public.

Robert shares that rising rents and economic shifts prompted him to explore a more affordable model. “That’s why for the sauerkraut fish concept, we moved to a food court to target the general public,” he says. The gamble seems to be paying off: Ju Xing Fish is already turning “small profits,” and Robert is optimistic about scaling it further, with plans to open a few more outlets “in the right places”.

For variety, diners can opt for the same sauerkraut fish done in Mala or Tomato broth, priced the same as the originals. Add just $1 more to pair it with white rice, bee hoon, or claypot noodles.

Those after something heartier can go for the comforting pao fan (rice in broth). The Sauerkraut Fish Pao Fan ($12.80 for sea bass, $14.80 for grass carp) comes with mustard leaves, enoki, silken tofu, crispy egg floss, and rice crackers.

Ju Xing Fish is at #03-15/16/17 The Food Place by Food Republic, Raffles City, 252 North Bridge Rd, S179103. Open daily 10am-10pm. More info via Facebook.

Photos: Ju Xing, Aik Chen

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