About donpieclub.sg: who writes it, and how we keep it honest

donpieclub.sg is published by the team at Chicken Pie Kitchen & Don Signature Crab, 39 Tyrwhitt Road, Singapore.

Who are we?

We are the kitchen. Chicken Pie Kitchen & Don Signature Crab is run by Chicken Pie Pte. Ltd. from a flagship restaurant at 39 Tyrwhitt Road in Jalan Besar and four takeaway kiosks, at AMK Hub, Wisma Atria, White Sands and Tiong Bahru Plaza. Chef Don Lim founded Don Pie and co-founded the kitchen, where the pies are baked today under the DonChef name.

DonChef is the name Chicken Pie Kitchen & Don Signature Crab bakes under today. Every pie that leaves the kitchen is a DonChef pie, made to the original recipe that Don Pie founder and kitchen co-founder Chef Don Lim created in 1983. Chef Don Lim still appears at the kitchen’s events.

What is this site for?

Three things, and only three.

1. News. Dated posts about what is new at the kitchen. The news page lists all twelve, newest first.
2. Seasons. One page for each recurring season we can document, plus a year at the kitchen.
3. The list. The Don Pie Club is a mailing list. It is not a membership programme. It sends news first, a heads-up before seasonal pre-order windows open and invitations to events.

The crab side of the kitchen has a short page of its own, the crab page, and the five locations are on the outlets page.

What is it not for?

It is not the place to learn the brand’s story, the recipe’s heritage, how to buy or the science of reheating. Those are covered by sister pages that do them better, and we link to them where a post needs them: the story of the recipe is at originaldon.com, and the full outlet guide and menu are at donpies.com. We do not repeat them.

How do we write the news?

By a short set of rules.

• Every post is dated. Where we know the day, we use it. Where we know only the month, we use the first of the month. Where we cannot document a date, the post is dated to the day we read the source and says so on the page.
• Every post is sourced. The sources are listed at the foot of the post.
• Every post says whether you can still order the item. An “order” line says either what is listed now or that the item was a limited run.
• Every price is as of a date. Prices and hours are shown as of October 2026, with a prompt to check the official site.
• No invented events, quotes or numbers. There are no customer testimonials, no star ratings and no counts of reviews on this site.
• No promises about the club. There are no points, tiers, discounts or member pricing.

What do we say about halal food?

Always the same three things: no pork, no lard, and not Halal-certified. The kitchen’s own statement is on chickenpie.sg, and our post on the August 2026 review explains it.

How do I send a correction?

Write to hello@chickenpie.sg. If a fact on this site is wrong, tell us what it is and where you saw it, and we will check it against the kitchen’s records, correct it and mark the post as updated. For the full list of contact routes, see the contact page.

How is the site built?

As a static site, with no tracking scripts, no cookie banner and no third-party embeds. Every page is readable without JavaScript. The site publishes a sitemap, an RSS feed of the news and an llms.txt file for AI tools. Photographs of food are the kitchen’s own. Pictures labelled as illustrations are generated placeholders, not photographs of our kitchen, and will be replaced.

Last updated: October 2026.

Last updated: October 2026.