Châteaux produces over 3,000 bottles of kombucha per month, supplying various cafés all over Singapore
In 2017, Lim Geok Keng was retrenched after 18 years, last serving as a country director and chief executive at a financial services firm.
The following year, a friend gifted her a bottle of homemade kombucha—one that tasted far superior to the mass-market options she had tried.
That single bottle changed everything. Hooked on the drink, Geok Keng realised this could be the next venture she wanted to pursue. She soon began brewing kombucha at home with her husband, Christopher Lim.
Today, her passion has grown into a full-fledged business: the couple, both 53, run Châteaux, a kombucha microbrewery and bistro in Singapore. We spoke with the duo to find out how they turned a home brew into a premium kombucha brand—and how they’re aiming to become Singapore’s “TWG of kombucha.”
They spent two years experimenting with different recipes
Kombucha is a fizzy, fermented tea drink containing less than 0.5% alcohol brewed using SCOBY—short for Symbiotic Culture of Bacteria and Yeast. As it ferments, it produces probiotics and nutrients, giving kombucha its signature tang and flavour.
“Kombucha is a celebratory drink with many health benefits. Anybody can drink it,” Christopher explained, noting the gut and heart health benefits from the drink.
Since deciding to focus on creating kombucha, Geok Keng and Christopher spent two years experimenting with different recipes and refining their brewing techniques.
“Someone once told me kombucha cannot be manufactured. It’s not like sodas, it’s very artisanal—every brew is different because the cultures are alive and sometimes unpredictable,” said Geok Keng.
“This affects the profile and flavour of the kombucha. A keen artisanal palate and practical experience are needed to brew a great-tasting batch.”
It’s no wonder that, even though many kombucha brands exist on the market, they often taste too diluted or “too sour like vinegar.” The couple, however, wanted their offerings to stand out.
Brewing at Châteaux is a hands-on, daily ritual. Each batch is meticulously tested to meet the founders’ internal standards. Depending on the ingredients, the process—from fermentation to bottling—can take six to twelve weeks. Only after this does the second fermentation begin, with fruits, herbs, or botanicals added.
“It’s a tedious process. Each batch requires a personal touch and requires significant effort for each stage of the brew,” Geok Keng said.
Châteaux uses Eastern teas—oolong and green teas from Taiwan, China, and Japan—rather than the black tea commonly used in Western kombucha. This gives Châteaux’s kombucha a distinct character.
From home-brewed to their own space
In 2019, the couple incorporated the company and developed its branding. Operations officially began in 2020 as a home-based business, but it was wholly managed by Geok Keng. Christopher stepped in in 2022, after losing his corporate job as Regional General Manager at an American MNC.
Châteaux functioned on an online subscription model, with prices starting at S$44 for a pack of six bottles. Demand quickly took off—kombucha jars and bottling equipment began taking over the house.
“Her brewing took place in one room, and then it expanded into the kitchen, which I couldn’t take—the mess,” Christopher said with a laugh.
Hence, in Apr 2023, the couple moved into a tiny, cosy 500 sq ft unit in Eng Aun Mansion, Novena, where they brewed their kombucha. The space also welcomed B2C customers, featuring a kombucha tap counter and a small kitchen serving light bites such as paninis and Hungarian goulash soup, all made by Christopher. He also developed compound butters and flavoured salts, which quickly became fan favourites.
Despite the construction-heavy surroundings and limited frontage, they shared that customers travelled from as far as Punggol and Sengkang to visit.
Opening a second location
A year later, escalating demand led to an opportunity for a second location. It was a larger 1,000 sq ft shop at Rowell Road near Jalan Besar. The bistro was moved to this new space, but the kombucha production remained in Novena.
The expanded space allowed them to widen their food menu, adding mains inspired by their travels and Christopher’s cooking interests.
With the bigger space, however, came higher rental and manpower costs. Demand for larger production volume also meant long days in the bistro before continuing brewing work in Novena after hours. Nonetheless, the couple found fulfilment in their business, and their passion kept them going even when times get tough.
“We hand-peeled ten kilos of lychee in 2024—lychee is a popular fruit here in the summer,” Christopher recalled.
Châteaux’s Rowell outlet has also grown into an unexpected community space. Regulars often linger for hours over kombucha flights, small plates, and conversation, treating the bistro like a cosy living room where they can unwind, chat with the couple, and feel at home. Moreover, the business’s Game & Trivia Nights have won over a strong following amongst customers.
Beyond eating and drinking, the brand also hosts experiences like workshops and sells DIY kits to help customers brew kombucha at home.
Over the years, their customer demographic has shifted. What began as a mostly female customer base is now evenly split between men and women aged 25 to 45, with many young couples becoming regulars. They are also frequently invited to dispense kombucha at corporate events.
Sustainability runs through their operations too. Since 2024, Châteaux has been donating its SCOBY pellicles to A*STAR. The lab processes these into sustainable biomaterials—one project led to lampshades and wall coverings at homegrown bistro The Marmalade Pantry in ION Orchard.
Rising B2B demand
Soon after opening the second location, Châteaux caught the attention of lifestyle and luxury brands, leading to collaborations with Singaporean fashion brand PEDRO as well as watchmakers The Hour Glass and MB&F, on limited edition flavours and customised packaging to serve Châteaux’s kombucha at their events.
On a larger scale, French luxury jeweller Boucheron has been serving Châteaux’s bespoke kombucha to their clients at their flagship MBS boutique since 2024. The bistro concocted three exclusive flavours for the business.
Buoyed by rising B2B demand, Châteaux expanded in 2025 by relocating its production from Novena to a 2,000 sq ft microbrewery in Mandai—its largest investment to date. The facility cost “close to half a million dollars,” largely bootstrapped from the couple’s savings and investments from close friends.
Production capacity jumped from a few hundred litres to over 1,000 litres a month, allowing Châteaux to produce more than 3,000 bottles monthly through automated processes.
Today, Châteaux kombucha can also be found at various cafés across Singapore such as The Marmalade Pantry, Chip Bee Bistro, Mr Bucket Chocolaterie, the Mercedes Café at Alexandra, and Pout Café.
“Reception from our B2B side is really encouraging. Our drinks at The Marmalade Pantry run out almost every week, which is a pleasant surprise to both parties,” they shared.
Their goal now is to continue targeting premium cafés and bistros looking to expand their non-alcoholic beverage menus.
Becoming the “TWG of kombucha”
Ultimately, Christopher and Geok Keng dream of building Châteaux into the “TWG of kombucha,” positioning itself as a premium Singapore brand known for exceptional quality.
Their growth speaks for itself: revenue jumped more than 80% from 2024 to 2025 across both B2B and B2C segments.
Reflecting on their journey, the couple shared their advice for aspiring entrepreneurs.
“Be patient when building a business. The first few months can be quiet, but once you keep trying, people notice and keep coming back. Not every day has to be a full house,” Christopher said.
Geok Keng added, “Don’t take your customers for granted. Listen to what they have to say and evolve your business accordingly. That’s how we thrive.”
- Learn more about Châteaux here.
- Read other articles we’ve written on Singaporean businesses here.
Featured Image Credit: Châteaux