What began in a home kitchen during the COVID-19 pandemic has grown into Sushi Pinch’s first dine-in experience.
The homegrown sushi bake brand is taking over Chef X at Clarke Quay Central from 6 August to 9 October 2026, serving its signature sushi bakes alongside eight new dishes created for the residency.
Founded by Janna Caganap when she was 19, Sushi Pinch has sold more than 12,000 sushi bake trays since launching in 2020. Its Chef X residency marks the brand’s biggest step beyond its home-based beginnings.
The menu reflects both Janna’s Filipino heritage and Singaporean upbringing, with local flavours appearing alongside Filipino-inspired appetisers and desserts.
Two National Day Specials Available Until 29 August
Leading the seasonal menu is the Satay Crunch (S$14), which brings familiar satay flavours into Sushi Pinch’s signature baked format.
The dish combines seasoned rice with smoky flavours, peanut sauce, a light touch of spice and chunks of chicken satay. It is designed as a playful take on one of Singapore’s recognisable hawker favourites.
Another National Day creation is the Crab Rangoon & Kueh Pie Tee (S$9).
Instead of a conventional wonton wrapper, the creamy crab filling is served in crisp kueh pie tee shells. The result combines a rich centre with a light and crunchy exterior.
Both National Day specials are available only until 29 August 2026, while the wider Chef X residency continues until October.
Readers exploring more National Day-inspired dining options can also check out MSGT’s coverage of Tim Ho Wan’s National Day menu and Cat & the Fiddle’s Singapore-inspired cheesecakes.
Sushi Pinch’s Signature Sushi Bakes
Long-time customers will still be able to order some of Sushi Pinch’s familiar favourites during the residency.
The Samurai Salmon (S$14) features marinated salmon that is lightly pan-fried before being mixed with the brand’s housemade sauce.
It is layered over japonica rice and finished with tobiko and crispy salmon skin, adding savoury flavour and contrasting textures to each serving.
For something heartier, the Aburi Beef (S$14) comes with beef that is marinated overnight, pan-fried and flame-seared.
It is served over seasoned japonica rice with reduced marinade and roasted sesame seeds, giving the dish a smoky finish and added crunch.
Filipino-Inspired Desserts Round Off The Menu
The new dessert selection draws more directly from Janna’s Filipino heritage.
The Leche Flan with Calamansi Creme (S$9) pairs smooth caramel custard with a citrusy calamansi creme. The acidity helps balance the richness of the traditional egg yolk, milk and sugar-based dessert.
The Turon Bites with Ube Ice Cream (S$9) reinterpret a popular Filipino street snack in a smaller, shareable format.
The banana fritters are wrapped and fried with caramelised sugar before being served with creamy ube ice cream, combining warm banana, crisp pastry and sweet purple yam flavours.
For more Filipino dining ideas, readers can also explore MSGT’s guide to Filipino food in Singapore.
From A Pandemic Project To A Dine-In Residency
Sushi Pinch started in 2020 while Janna was studying Visual Communications at Singapore Polytechnic.
After experimenting with sushi bake recipes at home, she began refining the flavours to suit her family and local customers. Early trays were sometimes added to orders from her mother’s Filipino catering business.
Repeat orders and word-of-mouth recommendations eventually helped turn the side project into a home-based food business with its own customer following.
Janna was six when she moved to Singapore and is now a Singapore Permanent Resident. The Chef X menu brings together the Filipino food traditions she grew up around and the Singapore flavours that have shaped much of her life.
Chef X was created as a space where home-based and private-dining cooks can experience running a full restaurant. Its Clarke Quay Central unit includes a commercial kitchen and seating for dine-in customers.
Sushi Pinch At Chef X: Details At A Glance
Residency: Sushi Pinch at Chef X
Dates: 6 August to 9 October 2026
National Day specials: Available until 29 August 2026
Address: Clarke Quay Central, 6 Eu Tong Sen Street, #03-103/104, Singapore 059817
Opening days: Tuesday to Sunday
Opening hours: 11.30am to 9pm
Prices featured: S$9 to S$14
Instagram: @sushipinch
Pro Tip
The National Day dishes have a shorter availability period than the full residency. Visit by 29 August 2026 to try both the Satay Crunch and Crab Rangoon & Kueh Pie Tee.
As booking and walk-in arrangements were not included in the announcement, check Sushi Pinch’s Instagram for the latest dining and availability updates before heading down.
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MSGT is part of Hatch Media, a Singapore-based media, marketing and engagement company.
