SMALL BATCH, HAND CRAFTED
- LOCATION -
21 Lorong Telok
- GRANOLA -
We release a new granola flavour every Monday at noon
Have granola delivered automatically every week
1-3 month commitment
Dearborn Supper Club is the culinary vision of Chef Christopher Kong. It is a modern American, fine-casual concept that sources regional produce and focuses on greens, grains and sustainable seafood.
When the circuit breaker hit, we decided to shift how we nourish our community by making quality granola. Ingredients are sourced with the same intent, with a keen focus on traceability and sustainability.
Dearborn remains determined and optimistic to take little green steps towards a healthier planet while serving up delicious food to your table.
We release a new flavour every week on MONDAYS at NOON.
Each week, we have a limited number of jars available.
Once orders fill up, we will close the orders til the next week then get to baking!
At the moment, we do not retail out of our production space as we want your granola getting to you as fresh as possible instead of sitting out on the shelves.
We sell out super quick! For those of you who hate the chase of fastest fingers first every Monday, we have a handful of subscription slots available with a minimum commitment of 1 month.
Chef Christopher Kong began his culinary career as a teen making fresh pasta in his family's Italian restaurant, Perche'No (Seattle, USA). Growing up around food, Chris developed a deep respect for ingredients and a fierce passion for all food.
After college, he bought himself a one way ticket to South-east Asia to continue his culinary education. His culinary journey has been colourful; From Malaysia, where he worked in an open air seafood restaurant where he learned about Chinese-Malaysian flavours, to the white table cloths of French fine dining at the iconic Restaurant Guy Savoy (Singapore). In 2014, he stepped up to the pristine teppan grills at Waku Ghin (2 Michelin Stars, Singapore) for legendary Chef Tetsuya Wakuda.
In late 2015, Chris fulfilled a long-time goal and headed to New York City to join the world’s former #1 chef, Daniel Humm (Eleven Madison Park, 3 Michelin Stars, NYC) at The Nomad (1 Michelin Star, NYC) as a sous-chef.
Now, Chris has his sights set on a new target - serving up his own definition of Modern American cuisine in his wife's hometown of Singapore and creating food that blends the finesse and refinement of his culinary career with the stories of his life journey, so far.