Chicken Pie Kitchen & Don Signature Crab – Indulge in Nostalgic Chicken Pies and Slurp-Worthy Crab Bee Hoon

Flaky chicken pies, umami-rich crab bee hoon soup, and buttery slices of kueh lapis might have nothing in common. Until you step into Chicken Pie Kitchen & Don Signature Crab – here, each of these dishes (and more) are cooked and baked lovingly using time-honoured recipes by chef-owner Don Lim. 

That name might be familiar to some; Don first pioneered his signature chicken pies under the Don Pie (or some may have known it as Don Pie Club) brand. He has since sold off the business in 2014, after which it has changed owners several times. Now, Don has returned to open a cosy 25-seater restaurant along Tyrwhitt Road – where people can enjoy his family recipes of pies, bakes, and other seafood dishes. There is even an open kitchen to catch a glimpse of the baking process. Only fresh, premium ingredients, sourced from halal-certified supplies, are used to prepare a range of homely dishes at Chicken Pie Kitchen & Don Signature Crab. 

The marquee item, chicken pie, is a must-try from the menu. Chef Don has spent over 39 years perfecting this dish; the recipe remains largely unchanged, except for premium additions to elevate the homely creation. Now, only boneless chicken leg meat is used to make the filling of each and every pie. Also noteworthy: the bakery adopts American-size measurements in the kitchen, which means each pie – made fresh every single day – comes bigger and heftier than usual.

You cannot go wrong with the original chicken version ($6.30 for a personal size, $28.80 for a whole pie), where a creamy mixture of chicken and potato chunks comes encased within a golden blanket of flaky, buttery crust. There is also a black pepper pie and shepherd’s pie version for those who crave a little heat, while those with a sweet tooth can consider the newly created apple pie, where fruits, nuts, and raisins are stewed over low heat to yield a spice-scented delight. 

Besides time-honoured pies, the menu of comfort food expands to bowls of noodles. Another highlight of chef Don’s repertoire is the crab bee hoon soup (from $33.80). Only Sri Lankan and Indian mud crabs are used in the cooking process – they are prized for their thinner outer shell, and firmer fleshy. To maintain maximum freshness, Don insists on getting these live shellfish fresh daily – which means only limited quantities of the noodle dish are available. 

Another reason for the popularity of the dish lies in the slurp-worthy soup. Some nine ingredients – including sole fish, ikan bilis, dried shrimp, and other secret additions – go into creating a potent soup base powder. Slivers of dang gui and fried ginger are then thrown in, together with crab, yam sticks, and bee hoon, for a sweet, umami-laden bowl that will surely have you going back for more. They are only available in limited quantities daily, so it is best to make a table reservation and place a pre-order to avoid missing out. 

That same soup base is also used in the lala and prawn white bee hoon ($12.80/$23.80), where plump seafood helps lend subtle sweetness to the otherwise clean-tasting broth. We also enjoyed the laksa ($12.80/$23.80), a jazzed-up version of the local dish. It comes lavished with plump prawns and juicy scallops, sitting atop an aromatic gravy made using chef Don’s own rempah.

Almost everything at Chicken Pie Kitchen & Don Signature Crab is made for sharing, so it is best to round up your friends and family for a visit. And yes, that includes the fur pals too – the restaurant is the first, and only, seafood restaurant to allow pets to dine indoors! 

The restaurant’s other bakes are also perfect for takeaway and pie delivery orders, and make great edible gifts. The pies, generous in their fillings, come packed in a sleek, modern packaging – and need only a few minutes of re-heating to enjoy. Kueh lapis ($26.80/$48.80 for original, $28.80/$50.80 for prune lapis) is another proud creation of chef Don; he insists on making the traditional cake manually, hand-pouring each of the layers for some 18 times. While this process is much more labourious, he feels that it is integral in achieving a rich and homely taste. And sure enough, the kueh lapis here is moist and packed with fragrance. 

To further sweeten the deal, from now till 31 January 2023, MissTamChiak readers can enjoy a special gift for single-order purchases above $39 for in-store orders. Simply quote “MissTamChiak” and follow the restaurant on Facebook and Instagram. Not valid in conjunction with other deals, promotions, or vouchers. While stocks last.

This post is brought to you by Chicken Pie Kitchen & Don Signature Crab.