Every Friday & Saturday

Starting from 7.00pm


For now, we are open for group bookings only.

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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 seafood.

With no pretences, Dearborn is an intimate setting to share good times with family and friends over good food. Having worked all over the world for some of today’s greatest chefs, Chris is using his knowledge and experience to bring you a thoughtful menu with well executed techniques and finesse.


Dearborn Supper Club is hosted at Chris' home and you are invited to make yourself comfortable. The space was designed to be open and breakdown the formality between kitchen and dining room, which is what Dearborn is all about. 



The Dearborn Supper Club Menu is ever-evolving but each time, you and your guests can expect a 6-course menu designed with a focus on greens, grains and seafood.


$138 nett per head

inclusive of your menu, a welcome drink,

still/sparkling water and coffee/tea. 


Wine & alcohol are BYOB, please feel free.

Dietary restrictions are welcome.





Dearborn Supper Club is open for group bookings of 6 people, every Friday & Saturday and is hosted in my home in the east of Singapore. Drop me a note to book your party in.

Dietary restrictions are welcome, but please let me know at least a week in advance so I can create something special for you.


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.

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