Cai Ca replaces 6 Gong Cha outlets in S'pore, offers soy milk tea

About a month after Gong Cha abruptly ceased operations in Singapore, a new bubble tea brand has taken over six previously shuttered outlets.

Cai Ca, founded by former Gong Cha CEO Kang Puay Seng, first launched in late October.

According to its Instagram page, it now has outlets in Lot One, Bugis Junction, the National University of Singapore's UTown, King Albert Park, Northpoint City, and Century Square.

In addition to milk tea, fruit tea, and pure tea, the menu also offers a line of soy milk-based tea, and a creamier version dubbed "soy brûlée".

A brand that belongs to Singapore

Shortly after Gong Cha, which originated in Taiwan, closed all its outlets in Singapore, Gong Cha Global explained that the move was temporary.

It said on Oct. 2 that it plans to relaunch in Singapore in 2026 in partnership with new local franchisees.

Kang, who had also co-founded Mr Bean, told Shin Min Daily News that he was at a crossroads when Gong Cha's Singapore franchise rights expired at the end of September.

He wondered if he should return to something he was familiar with, or quickly push through to create a tea brand that belongs to Singapore.

Noting that the market for tea-blended drinks is never lacking choices, Kang said he wished for a local brand to have a strong footing in this competitive scene, and offer greater diversity.

Despite the sudden closure of Gong Cha's outlets, all 20-plus full-time staff were retained and worked together with Kang to develop Cai Ca in about a month, Shin Min reported.

Kang said the team worked hard over many nights and under unimaginable pressure, demonstrating persistence, courage, and faith.

Healthier alternatives

In developing Cai Ca, the team decided on two goals for the menu, Kang told Shin Min.

It would offer healthier drinks based on with Singapore’s Nutri-Grade labelling system, and also offer snacks that pair well with the drinks.

The soy milk tea line of drinks are made from Japanese soy beans, and can be enjoyed with glutinous rice balls.

Kang explained that soy milk is an alternative for people allergic to milk, while also being healthy and delicious.

According to Shin Min, most of Cai Ca's drinks except for the brown sugar ones have a Nutri-Grade label of B or C.

Staying ahead in the market

When asked about how Cai Ca can compete in the market, Kang shared that small and medium enterprises (SMEs) need to be very sensitive to market trends and understand changing preferences.

They also need to be able to swiftly adapt and adjust their strategies to the changes.

"SMEs do not have many hurdles to cross," Kang added. "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."

For now, Cai Ca plans to take it slow.

It started with six outlets as the rent at some of the former Gong Cha outlets have risen too high, while some rental leases have expired.

"We need to build a strong image and quality for the brand first, then gradually work on developing the rest," Kang said.

"We hope to take things step by step, and go far in this way."

Top images from Shin Min and Siah Hx/Google Maps