Zi char, loosely translated as “cook dinner fry”, refers to Chinese language home-style dishes which can be stir-fried.

From egg fried rice to noodles, this standard technique of cooking is well-represented throughout each hawker centres and eating places.

As zi char lovers, the founders of native F&B takeaway kiosk WOK HEY noticed a chance to supply zi char staples with higher high quality elements, with out the excessive value factors of Din Tai Fung or Crystal Jade.

In addition they wished to cater to busy Singaporeans within the type of a handy, takeout-only kiosk format.

This led them to determine the fast-casual idea WOK HEY, rising it into a series of 27 retailers throughout Singapore in a span of simply 4 years.

Turning Zi Char Into A Takeaway F&B Idea

Jake Chia, Huang Changyong and Adrian Ang, aged between 37 and 39, have been all colleagues at numerous occasions of their careers.

Jake and Changyong met within the Singapore Air Pressure once they have been each working as aerospace engineers, whereas Changyong labored with Adrian in one other F&B enterprise.

Rising up, Jake and Changyong have all the time been big followers of fine zi char. They discovered themselves hooked on that impossible to resist charred aroma that comes with freshly stir-fried rice or noodles.

In addition they gravitated in direction of the Asian staple each time they’re undecided on what to eat on the hawker centre or coffeeshop.

“Zi char will be discovered at most menus in Asian eating places. Extra importantly, it was a product that was simply understood throughout all ages and races,” stated the founders.

While well-represented throughout each the hawker and restaurant classes, they nonetheless noticed a niche when it got here to accessibility and selection.

Zi char at hawker centres or espresso retailers are comparatively cheap. Nevertheless, if you need higher high quality zi char, it’s a must to be ready to fork out larger costs at eating places.

Furthermore, folks have been putting better worth on customisable meals however zi char meals is just not readily customisable.

Since zi char menus are fairly commonplace, the trio wished to supply totally different variations of the fried rice and noodle dishes.

We noticed the chance to create a contemporary interpretation of the normal Asian stir-fry staples, providing tasty, dietary, value-for-money, customisable fry-to-order wok dishes.

– The founders of WOK HEY

Furthermore, client developments have been pointing in direction of more and more hectic life, so their thought of launching it with a handy, takeout-only kiosk format labored very nicely amongst busy working adults and even college students.

Why They Determined To Undertake Open Kitchens

They kickstarted their R&D in June 2016 and 6 months later, they got here up with the menu.

Their menu is easy and customisable, providing premium Japanese rice or noodles, paired with recent elements like brussels sprouts and tobiko to attraction to a wider buyer base.

Subsequently, they launched their first outlet at Bugis Junction’s basement in February 2017, with gadgets priced from S$5 for an egg fried rice to S$7.80 for prawn udon.

WOK HEY, which is often spelt as “Wok Hei”, actually interprets to “breathe of the wok”.

Anybody who walks previous a WOK HEY outlet will be capable of see their cooks frying up a storm in woks behind a transparent glass panel.

We determined from the beginning that the idea can be all-inclusive and cater to clients throughout all walks of life.

The open kitchen idea was deliberately designed to permit our clients to visually take part in our cooking course of and extra importantly, present a way of assurance concerning hygiene, meals security and preparation.

– The founders of WOK HEY

The takeout-only format additionally formed their ingredient preparation and packaging.

The add-ons are ready bite-sized, and the packaging was designed for ease of dealing with when consuming on the go.

This catered on to clients who led busy life and wished to choose up a fuss-free, fast consolation meal.

Because of this, WOK HEY grew to become so well-received that snaking queues grew to become a typical sight at their kiosks.

Attaining Consistency In Each Field

With the optimistic response from clients, they expanded quickly and by their fourth yr, they have already got a whopping 27 retailers throughout Singapore.

Nevertheless, the founders instructed us that their success didn’t come simply as they confronted challenges in reaching consistency and high quality.

To be certain that they ship a constant high quality in each field of WOK HEY throughout their retailers, they want expert cooks for that.

Recruitment of expert cooks has all the time been a problem. The upper labour price will inevitably translate into the next price per WOK HEY pack that we fry.

– The founders of WOK HEY

They consider in giving as a lot assist — coaching and equal alternatives –as attainable to their cooks in order that they’re able to excel at their jobs.

This is the reason they’re able to retain good workers and obtain constant high quality of their meals.

All three founders are closely concerned within the enterprise, overseeing the administration and development of the model, in addition to coaching their employees.

Moreover, they self-funded the enterprise with none assist from exterior buyers.

One Wok At A Time

On their success, they declined to disclose income figures however attributed their reputation primarily to the truth that they managed to determine a market hole again then.

They wished to deliver one thing totally different to the business, merging conventional Asian stir-fry staples with comfort, customisation and worth in a fast-casual kiosk format.

Regardless of the massive success of their idea, the founders stated they aren’t in a rush to broaden to eateries or eating places as “there are nonetheless good development alternatives for WOK HEY as a fast-casual idea in Singapore”.

The kiosk format has served WOK HEY nicely until date and we wouldn’t have plans to broaden the model into different codecs within the close to time period.

There might be alternatives for us to construct up our F&B model portfolio sooner or later however for now, our focus is on strengthening WOK HEY as a model.

– The founders of WOK HEY

In addition they stated that they’re continuously centered on enhancing the client expertise in all elements, be it lowering ready occasions, enhancing product high quality and providing better selection.

They’ve additionally taken this pandemic interval to additional strengthen their SOPs, model pointers and assist infrastructure, in order that they are often higher ready for growth abroad when the chance arises.

As a home-grown Singaporean model, they’d additionally like to deliver their model worldwide.

While the pandemic has severely disrupted cross border travels, they’re nonetheless engaged on regional growth plans and are actively looking out for appropriate strategic in-market companions.

“We hope to redefine the expertise and notion of conventional Asian stir-fry stapes, one wok at a time,” stated the founders.

Featured Picture Credit score: WOK HEY / Twitter