What Pie Singapore is
Pie Singapore is a permanent “best of” guide to pies in Singapore, in the spirit of a city food magazine. It covers the whole scene: $2 heartland chicken pies and $80 whole pecan pies, halal-certified bakeries and pub steak pies, shops in every region and sellers that only deliver. It has a Pie List of twelve picks, guides by pie type, a filterable directory of every seller we could verify, region guides, and practical guides on prices, delivery and storage.
Who publishes it
Pie Singapore is published by people who really loves tasting pies. Listings come from public information, and none of them is a paid placement.
The same team also publishes a few single-subject pie sites. Where one of them covers a topic in more depth than a city guide should, such as reheating a chicken pie or the dated history of Don Pie, we link to it from the relevant guide rather than repeat it.
What Don Pie is, in plain terms
Because the name is confusing online, here is the plain version. “Don Pie” and “Don pies” refer to the pies made to Chef Don Lim’s recipe. Chef Don Lim founded Don Pie (“DON: Your Personal Pie Club”) with a first shop at Far East Square in 2000 or 2001, and he dates his chicken pie recipe to 1983; the brand’s tagline is “Singapore’s original Chicken Pie, since 1983”. He also co-founded Chicken Pie Kitchen & Don Signature Crab, a restaurant at 39 Tyrwhitt Road in Jalan Besar with takeaway kiosks at AMK Hub, Wisma Atria, White Sands and Tiong Bahru Plaza, which bakes the pies today under the DonChef name. Chef Don Lim still appears at the kitchen’s events. The pies contain no pork or lard and are not halal-certified. There is no current Toa Payoh outlet; Toa Payoh is where Chef Don Lim rebuilt his business between about 2015 and 2021, and those stalls have closed.
If you want more than the plain version, there is a clear explainer on how the Don Pie and Chicken Pie Kitchen names relate, and a longer portrait of the founder at originaldon.com.
How the guide is produced
Each edition starts with desk research. We read sellers’ own websites, menus, order forms and FAQs; dated food guides and reviews; and official sources for halal certification and food safety. We record where each fact came from and how current it is, flag anything we could not confirm, and leave out sellers whose status is unclear. Then we write the guides, with every “best” claim backed by a reason.
This edition reflects research completed in October 2026. We did not run tastings for this edition and do not claim to have. The photographs on the site are AI-generated illustrations of pie types, not photographs of any seller’s products.
What we will not do
- Publish numeric scores, star ratings or invented review counts.
- Quote customers or reviewers we cannot attribute.
- Describe a seller as halal unless the seller or MUIS says so.
- Accept payment for a listing or a ranking.
- Keep a closed shop in the directory.
Keeping it current
Pie shops open, close, move and change prices often. We re-check listings for each edition and date every price. Where our information and a seller’s own current information differ, trust the seller, and check our closed shops page before chasing an old recommendation.
