Events: how we announce them, and what we will not invent

Chef Don Lim still appears at the kitchen’s events. That sentence is the whole of what we can promise about him and events, and it is true as of October 2026. This page explains what follows from it, and what does not.

Is there a list of events?

No. We do not hold evidenced dates for any upcoming event, and we do not hold evidenced dates for any past event that we would be willing to publish. A page that listed made-up dates would be worse than a page that listed none, so there is no list here.

What we do have are dated windows in which the kitchen ran something special at the flagship, such as the Mother’s Day weekend of 9 to 11 May 2025. Those are seasonal offers, not events with guests, and they are written up in the news and on the seasons pages.

How are events announced?

In this order:

1. The mailing list first. Anyone on the list hears about an event before it is public. That is one of the three things the list is for.
2. This site’s news. Once the list has been told, the event is written up with the date, the place and whether you need to book.
3. The kitchen’s own pages and hotline. Those are where to check the details of an event, and the hotline answers questions.

We do not promise a fixed delay between the three steps, because it depends on the event.

What will an announcement say?

Every event post will carry the same plain details, so that you can judge it in a glance:

• the date and the hours;
• the outlet or the venue;
• whether Chef Don Lim is expected to appear, said as a plain fact when we know it and left out when we do not;
• whether you need to book, and whether a deposit applies (the flagship asks for a small deposit on Fridays, Saturdays, Sundays and public holidays);
• what will be on sale and whether it needs to be pre-ordered;
• the dietary position, which for every event is no pork, no lard and not Halal-certified.

We will not post an event as confirmed until it is.

Can Chef Don Lim come to my event?

You can ask. Write to marketing@chickenpie.sg with the date, the place, the kind of event and the number of guests. We cannot promise that he will attend, and we will not publish an appearance until it is certain. The same address takes charity and school requests: the kitchen asks for the item, the size, the quantity and the date.

How do I plan a bulk or event order?

The kitchen takes bulk orders from 100 pieces upward through marketing@chickenpie.sg, and custom pies are possible. For smaller gatherings, an ordinary advance order on the ordering site works, with the usual rules: payment at ordering, collection from the outlet you chose, and no amendments or cancellations after payment.

For rough numbers, a party pie calculator on donpieshop.com estimates how many pies a group needs, and its order planner suggests when to order. Treat both as general guides and confirm the quantity and the date with the kitchen.

What about reservations?

Dine-in tables at the flagship are booked through the kitchen’s reservation page. The kitchen’s published rules say that Fridays, Saturdays, Sundays and public holidays need a small deposit, and that a VIP room is available for larger groups. We do not state how many a table or the room holds, so ask when you book.

Why not post “coming soon” items?

Because “coming soon” is where invented detail creeps in. If a date is not sure, it does not go on this page. When it is sure, the list hears first and then this site writes it up, dated, in the news. To be on the list, use the Join page.

Last updated: October 2026.