About a month after Gong Cha suddenly closed its outlets in Singapore, a new bubble tea brand, Cai Ca, stepped in to take over six of the previously shuttered locations.
New Outlets and Offerings
Founded by former Gong Cha CEO Kang Puay Seng, Cai Ca launched in late October. According to its Instagram page, the brand now operates outlets at Lot One, Bugis Junction, the National University of Singapore’s UTown, King Albert Park, Northpoint City, and Century Square.
Cai Ca’s menu includes milk tea, fruit tea, and pure tea, with a special line of soy milk-based drinks. A creamier variant called “soy brûlée” is also available, offering more options for customers seeking dairy alternatives.
A Brand for Singapore
After Gong Cha, originally from Taiwan, closed all Singapore outlets, Gong Cha Global stated that the move was temporary and announced plans to relaunch in 2026 with new local franchise partners.
Kang, who also co-founded Mr Bean, told Shin Min Daily News that he faced a choice when Gong Cha’s Singapore franchise rights expired in September. He considered returning to something familiar or creating a tea brand unique to Singapore. Kang said, “I wished for a local brand to have a strong footing in this competitive scene, and offer greater diversity.”
Despite the abrupt closure of Gong Cha, all 20-plus full-time staff were retained. Kang said the team worked tirelessly over many nights, showing “persistence, courage, and faith” to launch Cai Ca in just about a month.
Healthier Options and Nutri-Grade Drinks
Cai Ca aims to provide healthier drinks aligned with Singapore’s Nutri-Grade labelling system. Kang shared that the soy milk tea line is made from Japanese soy beans and can be enjoyed with glutinous rice balls. “Soy milk is an alternative for people allergic to milk, while also being healthy and delicious,” he said. Most drinks, except for brown sugar options, have a Nutri-Grade label of B or C.
Staying Competitive
On competing in the crowded bubble tea market, Kang noted that small and medium enterprises must stay sensitive to trends and adapt quickly. “SMEs do not have many hurdles to cross. They can develop and market new products more flexibly and quickly based on the changes in the market. As long as they can seize opportunities and react fast, they have a chance to break through the competition,” he added.
For now, Cai Ca is taking a measured approach. Kang explained, “We need to build a strong image and quality for the brand first, then gradually work on developing the rest. We hope to take things step by step, and go far in this way.”
