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Eating granola is usually a mundane affair — pour some into a bowl, slop some yogurt on it and chow down. But trained chef Christopher Kong’s granola bowls resemble fine-dining desserts, and are plated as such at his new granola shop, Dearborn.

The takeaway joint at an Everton Park HDB void deck functions as a production kitchen for his buzzy granola brand, which the San Francisco-born, 34, started as an online business after the circuit breaker last year. Before that, he had been operating his private diner Dearborn Supper Club out of his Chai Chee flat, where he gifted guests small bottles of homemade granola as a souvenir.

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