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Development and Dynamics Development and Dynamics

Development and Dynamics Development and Dynamics

Development and Dynamics

Brand Milestones

2018

Chua Lam’s Dim Sum opens its first national flagship store at Shenzhen Coastal City Mall, marking the brand’s official debut.

2019

The first store in Guangzhou opens at Grandview Plaza.
The first Beijing store launches at CapitaMall Xizhimen, expanding northward.

2020

The first Shanghai location opens at Xintiandi, completing the brand’s “Beijing–Shanghai–Guangzhou–Shenzhen” core city layout.

2021

Hangzhou Kerry Centre store opens.
The first Xi’an SEG Store opens.

2022

The first Wuxi flagship store opens at Hujito Square.

2023

Ningbo’s first store opens at Tianyi Plaza.
The first Chongqing store opens at Starlight 68, extending the brand to Southwest China.
Nanjing IFC X store opens, debuting a new premium format.
Suzhou Center store opens.
Shenzhen Qianhai One City Mall welcomes the world’s first Cai Lam Dim Sum Pro restaurant, redefining the elevated dim sum experience.
Stores open in Chengdu, Xiamen, and Nanning, strengthening national presence.
The Beijing Chaoyang Joy City Pro store launches, introducing the concept of “Relaxed Cantonese Dining.”

2024

Seven new stores open in Changsha, Wuhan, Shanghai, Xiamen, Shenzhen, Haikou, and Sanya — marking a new chapter in the brand’s nationwide growth.

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“Packaging Spring Initiative” — Seasonal Flavors of Renewal

“Packaging Spring Initiative” — Seasonal Flavors of Renewal

In March 2024, Chua Lam’s Dim Sum launched the “Packaging Spring” initiative, introducing five new seasonal creations inspired by the idea of “eating according to the season.”
Highlights included Three-Color Mini Shrimp Dumplings, Flower Egg Dumplings, Rice Roll with Charcoal-Grilled Pork, and Spring Cherry Blossom Coconut Milk Jelly.
The brand also collaborated with the floral label Flower Moment to release a limited “Spring Bloom Bouquet,” symbolizing rejuvenation and vitality through food and design.

“We believe every spring deserves its own flavor.”
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