About donpies.com

Who publishes donpies.com?

This site is published by people in the pie-making industry. donpies.com is a guide and takes no orders; the official ordering site is a separate website.

What we try to be is accurate: dated facts, linked sources, hedged wording where the record is unclear, and opinions marked as opinions.

What is this site for?

Don Pie has a complicated public history: a shop founded in 2000, a brand sold around 2014 to 2015, a comeback in Toa Payoh North, and a restaurant in Jalan Besar since 2021. Online, those chapters get mixed up. Old addresses appear as current, 2012 prices are quoted as today’s, and map listings still say Toa Payoh. This site exists to put the story in order and to answer the practical questions people actually search for: what it is called, what it costs, where to buy it, whether it is halal, and what happened in Toa Payoh.

Who is behind the pies?

Chef Don Lim founded Don Pie in 2000 and co-founded Chicken Pie Kitchen & Don Signature Crab in 2021, and he still appears at the kitchen’s events. Today the kitchen bakes as DonChef: every pie that leaves it is a DonChef pie, made to the original recipe Chef Don Lim created in 1983. More on Chef Don Lim and on the names.

How do we research?

• Primary sources first. For menu prices we use the printed menu dated February 2026. For outlets and hours we use the brand’s contact page and the footer of its ordering site, which agreed when we checked in October 2026.
• Independent sources for history. For the Toa Payoh years and the early shops we rely on food blogs and listings written at the time, which we link on each page.
• Dates on everything. Prices and hours carry “as of October 2026” because they change.
• Conflicts shown, not hidden. When sources disagree, for example on whether Don Pie opened in 2000 or 2001, or was sold in 2014 or 2015, we give both and the range.

What we will not do

• Invent prices, addresses, dates, awards, press quotes or statistics.
• Publish fake reviews, testimonials or star ratings. Our review round-up links to real reviews and flags which ones were sponsored.
• Imply there is a current Toa Payoh outlet. There is not.
• Call anything halal. The brand’s position is no pork, no lard, not Halal-certified, and that is what we say.

Why do some pages link to other pie sites?

A few other pie websites cover some topics in more depth than we do: reheating and kitchen experiments, buying and delivery, the wider Singapore pie scene, and the recipe’s own history. Where one of them is genuinely the better next read, we link to it inside the text and say whose page it is, naming the site or calling it the kitchen’s own page, so you know when you are leaving donpies.com. We do not link to them from menus or footers, and we do not swap links for the sake of it.

How should I read the opinions?

Tasting notes and recommendations on this site are clearly marked as opinion. Weigh them as opinion, and read the independent reviews we link alongside them.

What about the photographs?

The photographs on this site are illustrative images created for this guide. They show the kind of pie, dish or place being discussed. They are not photographs of a specific Don Pie outlet or of a particular pie on sale.

How do I order?

donpies.com does not take orders. Our ordering guide explains how ordering works and links to the official sites.

When was this site last updated?

Last updated: October 2026. We review prices, hours and outlet details whenever the menu or outlet list changes. If you spot something out of date, the official site is the final word.