The sage-and-wood facade at the foot of an Everton Park HDB block is as hip-to-the-minute as it gets. The name emblazoned across its wall is familiar to Singapore’s foodie community too. Just a year ago, Dearborn was one of the city’s hottest supper clubs helmed by Waku Ghin alum Chris Kong. One could easily be forgiven, then, for assuming that the young chef is finally opening his own restaurant.But, plot twist.
Like any chef who’s chased the slog in big-name kitchens, Kong’s long-time ambition was razor-focused: “Work for the best and open my own restaurant. I even had a timeline for when I wanted to do it,” he affirmed. From baking and packing, to delivering granola across the island, Kong with the help of his film director wife Kristy Campbell, did it all. In the process, they found they’d created a small community of loyal customers who responded to Dearborn’s ethos of minimal waste, sustainability and wholesome quality. Two months later, as demand swelled, it became apparent that he needed to take operations beyond his small home kitchen.
“Like, now that I’ve done the granola and I have a weekend, it’s kind of odd to be able to go home and spend time with my wife and friends and not worry about prepping for the next day. In the past, there was no separation because I was building a business from home. You wake up and you’re in it. Now I realise you need separation in order to be productive.
“The one thing people don’t see is that we really do try to focus on being a responsible business as much as we can. We’ve always talked about how we can leave the earth a better place than when we started. And that’s still one of our core values. Like, if we are going to do packaging, what’s the impact?”That explains why his granola is only sold in jars, which customers can return for a S$2 refund. “At first, people didn’t understand why we were going around collecting jars.
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