SINGAPORE – First, it was home-based bakers. Now, home-based and private-dining chefs can get a taste of running a physical restaurant at the new Chef X at Clarke Quay Central. 

The 24-seat Chef X launches on April 26 and is an initiative by real estate developer Far East Organization – which also manages the mall – to support and showcase home-based chefs. 

This follows its earlier project Baker X for home-based bakers, which debuted in December 2021 at Orchard Central. To date, more than 30 bakers have operated here, with more scheduled until January 2025. 

Like at Baker X, the home-based cooks will get to operate rent-free, for four or eight weeks, in the fully equipped 95 sq m venue and keep 100 per cent of sales proceeds. 

They are required to manage their own inventory and ensure an ample supply of food throughout the operating hours, as well as cover the cost of ingredients, packaging and cleaning. 

There is no drinks partner at Chef X, unlike at Baker X, which includes social enterprises Foreword Coffee Roasters and Tea Ideas. 

Another key difference at Chef X is the mentorship of chef Isaac Tan, 52, head of culinary and product innovation for Commonwealth Concepts – a joint venture between Singapore-based investment company Commonwealth Capital and Far East Organization.

He will guide Chef X participants on using commercial equipment, menu planning, food costing and managing service. 

The first four home-based businesses – offering a range of kimchi, soon kueh and Japanese bentos – are scheduled till February 2025. 

The chefs are picked for their diverse culinary styles, says Ms Deborah Tan, director of Far East Organization’s retail business group.

She adds: “Our selection process focuses on home- or private-dining chefs who can present innovative menu offerings and ensure a distinct and memorable dining experience for diners.”

Mr Benjamin Lai of home-based business Ooomahmee chose to take the plunge with Chef X as the venue and equipment were already set up. 

He says: “What Far East Organization presents is encouraging because the bulk of the cost is covered at the start.

“I was always interested in setting up a restaurant, but have been apprehensive because it is a huge commitment. This is a good opportunity for us to see how much we can make.” 

Chef X opens on April 26 at 03-103/104 Clarke Quay Central, 6 Eu Tong Sen Street. Operating hours will vary depending on the resident chef. For more information, go to www.instagram.com/fareastmalls

The first four home-based businesses in the roster are: 

Royaleys Smoky Boat (@royaleys.smokyboat) 

When: April 26 to June 21, 11.30am to 9pm, Thursdays to Tuesdays, closed on Wednesdays

Indonesia-born Singaporean chef-owner Sydnee Loue, 36, offers beautifully plated platters (from $32.80 for two people) of grilled banana leaf rice parcels – topped with shredded chicken, fish, prawn or spiced soya bean – with a selection of accompaniments, such as spicy fried egg, anchovies and tempeh. 

On their own, the rice parcels are priced from $7.80 each. 

The graphic designer and food stylist, who started cooking for her friends and family during the pandemic, turned her passion into an online business in 2021.

Wanting Kimchi (@wantingkimchi)  

When: July 1 to Aug 26

Aside from her popular cabbage and apple kimchi, Ms Zeng Wanting, 43, owner of Wanting Kimchi, will also have a range of hot food for dine-in and takeaway.

For dinner, she will offer braised kimchi jjim – a head of slow-aged braised cabbage with fresh pork and a housemade stock base. 

Her online business started in 2019, after a bland kimchi jjigae with store-bought kimchi reignited her love for making her own – a skill she honed during her postgraduate days in England. 

Her kimchi – fermented with less salt and sugar and no monosodium glutamate (MSG) – is also available at pop-up events.

Popo’s Kitchen (@ilovepoposkitchen)

When: Sept 5 to Oct 30

Soon kueh and roast chicken platters are the stars of this home-based business. 

At Chef X, new soon kueh flavours, such as tom yam chicken and kimchi, will be part of the line-up, in addition to the popular spicy mala and truffle mushroom options. 

There will also be a new dish of mee siam with sambal prawns, as well as rosemary and tom yam roast chicken bentos.

Popo’s Kitchen started in 2021, after Ms Jasmine Foo, 47, lost her job in the pre-school education sector during the pandemic.

She sought comfort in cooking with her family, starting with chicken rice, followed by soon kueh using her mother’s recipe. 

Ooomahmee (@ooomahmee)

When: Dec 16 to Feb 10

Rounding off the line-up for 2024 is Mr Benjamin Lai, 41, chef-owner of Ooomahmee.

His business – which started in June 2020 – specialises in chilled Japanese-style dishes, such as bara chirashi don and cold truffle capellini topped with a variety of raw seafood.

At Chef X, he will also serve hot dishes, such as unagi don and grilled yuzu chicken don, as well as drink offerings of sake and cold brew tea.

His private-dining omakase menu will feature at Chef X. Highlights include the Ooomahmee Bomb – negitoro, uni and caviar over sushi rice – as well as snow crab chawanmushi.

Mr Lai, a designer and potter, hopes to showcase his works, as well as those from other local potters, at Chef X.