SMALL BATCH, HANDCRAFTED

SMALL BATCH, HANDCRAFTED

SMALL BATCH, HANDCRAFTED

SMALL BATCH, HANDCRAFTED

SLOTS OPEN IN

LOCATION

We're moving!
Watch this space for updates

GRANOLA

We release slots for orders
every Monday at 12pm (SGT)

SUBSCRIPTIONS

Sign up for our 1 or 3 month plans and
have granola delivered to your home / office
automatically each week

ABOUT DEARBORN

Dearborn is the culinary vision of Chef Christopher Kong.

Born as a modern American fine casual concept, Dearborn started as a Supper Club with a heavy focus on sourcing for regional produce, 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.

ABOUT DEARBORN

Dearborn is the culinary vision of Chef Christopher Kong.

Born as a modern American fine casual concept, Dearborn started as a Supper Club with a heavy focus on sourcing for regional produce, 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.

Dearborn is the culinary vision of Chef Christopher Kong.

Born as a modern American fine casual concept, Dearborn started as a Supper Club with a heavy focus on sourcing for regional produce, 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.

THE GRANOLA

$28 per Jar/500g

We release order slots featuring a new granola flavour every MONDAY at NOON.​

As we have a limited number of jars available each week, once all preorder slots are filled up, we will close all orders till the next week and then get to baking!

Self-collections: Saturday​ only (Tentatively)
Deliveries: Friday - Sunday 

At the moment, we are only taking pre-orders as we want your granola getting to you as fresh as possible.


SUBSCRIPTIONS

We sell out super quick!

For those of you who hate the chase of fastest fingers first every Monday, we currently only offer 50 subscription slots with a minimum commitment period of 1 month.

Subscription plan options include:

Weekly Granola Orders (Min. 1 Jar/500g),
Delivery (Friday - Sunday) or
Self pick up (Tentatively only Saturday)


SUBSCRIPTIONS

We sell out super quick!

For those of you who hate the chase of fastest
fingers first every Monday, we currently only
offer 50 subscription slots with a minimum
commitment period of 1 month.

Subscription plan options include: 

Weekly Granola Orders (Min. 1 Jar/500g),
Delivery (Friday - Sunday) or
Self pick up (Tentatively only Saturday)

ABOUT CHRIS KONG

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