Type

Units

Min Area

Price Range

Other

6168 sqft

S$16,653/mo – S$18,601/mo

Property Highlights

Commercial development with 2 units currently available.
Prices currently range from S$16,653 to S$18,601.
For Singaporean second property buyers, ABSD applies at 20% of the purchase price, approximately S$3,331 on this acquisition.
Located 13 min (1.12 km) from DT31 Tampines West MRT Station.

Price Trends & Rental Yield

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Hersing Kitchen @ Tampines: Premium Central Kitchen Space in Eastern Singapore's Industrial Hub

Hersing Kitchen @ Tampines represents a thoughtfully designed commercial food production facility strategically positioned within one of Singapore's most established industrial precincts. Located at 21 Tampines Street 92, the development comprises 39 purpose-built central kitchen units tailored specifically to meet the operational demands of modern food service enterprises, from emerging cloud kitchens to established catering operations and food manufacturers seeking to expand their capacity.

The development's location in Tampines Industrial Area positions it at the nexus of Singapore's food production ecosystem, combining accessibility with industrial-grade infrastructure. Prospective tenants benefit from proximity to Changi Airport—just 10 to 12 minutes away—a critical advantage for businesses managing perishable goods, international supply chains, or time-sensitive deliveries. The Central Business District lies within a 15-minute journey, whilst Woodlands Checkpoint is approximately 30 minutes distant, making the facility equally convenient for businesses with cross-border operations or distribution requirements spanning the northern corridor.

From a transportation perspective, Tampines West MRT Station (DT31) sits approximately 1.12 kilometres away, translating to roughly a 13-minute walk or short vehicular journey. This connectivity ensures that key personnel, suppliers, and logistics partners can access the facility efficiently, even during peak traffic periods. The proximity to established transport infrastructure underscores the site's appeal to operators prioritising worker accessibility and delivery scheduling predictability.

Comprehensive Facility Specifications and Operational Standards

Each unit within Hersing Kitchen has undergone rigorous approval by the Singapore Food Agency (SFA), confirming compliance with contemporary food safety standards and operational prerequisites. This certification means tenants can commence production operations immediately upon lease commencement, eliminating extended downtime for regulatory approvals or remedial works—a critical consideration for businesses operating under tight seasonal windows or customer contracts with fixed commencement dates.

The unit portfolio spans 1,600 to 6,800 square feet, accommodating diverse operational scales. Smaller units suit nascent cloud kitchen operators or specialised food artisans seeking dedicated production space, whilst larger configurations serve established central kitchens, meal-prep facilities, and food manufacturing enterprises requiring comprehensive production, storage, and packaging zones. Floor loading capacity of up to 15 kilonewtons per square metre supports the installation of industrial-grade equipment, walk-in chillers, and heavy machinery typical of modern food production, whilst ceiling heights between 5.6 and 7 metres provide flexibility for equipment layout and workflow optimisation.

Each unit incorporates en-suite toilet facilities, a feature that enhances operational hygiene compliance and worker welfare—particularly valuable in food production contexts where frequent sanitation breaks are both regulatory requirement and operational best practice. Ample parking provision ensures that delivery vehicles, logistics partners, and staff can be accommodated without creating congestion or operational friction points that might otherwise constrain production schedules or supplier access.

Competitive Rental Economics and Market Positioning

Rental rates across the portfolio range from S$2.70 to S$3.50 per square foot, translating to monthly outgoings commencing from S$5,800 for entry-level units. This pricing structure positions Hersing Kitchen competitively within the Tampines industrial rental landscape, particularly when benchmarked against competing food production facilities in adjacent precincts such as Kaki Bukit, Eunos, and Ubi. The per-square-foot range reflects prevailing market conditions for purpose-built, SFA-approved food production space—a specialised asset class commanding premium relative to general industrial units without food-handling certification.

For food service operators evaluating relocation or expansion, these rates warrant comparison against establishments further afield in Tuas, Mandai, or Kim Chuan. Whilst transport time to Tampines is often shorter than to western or north-western precincts, rental differentials may occasionally favour these alternative locations if operational geography permits. Prospective tenants should conduct detailed cost-benefit analyses incorporating not only base rent but also utility consumption, logistics efficiency, and staff commute implications specific to their supply chain architecture and customer distribution.

Suitability Across Operator Profiles

The development appeals to multiple business categories. Cloud kitchen operators—particularly those servicing multiple food delivery platforms—benefit from SFA approval, flexible unit sizing, and the flexibility to establish multiple micro-locations across Singapore's eastern sector. Established catering and meal-preparation businesses find value in the facility's production capacity, parking infrastructure, and proximity to venue clusters spanning Changi, the eastern coastal corridor, and the CBD.

Food manufacturers producing branded packaged goods or ingredients appreciate the SFA certification, industrial-grade infrastructure, and the ability to scale production without relocating as demand evolves. Central kitchens serving chain restaurant networks or corporate dining programmes leverage the facility's operational readiness and the elimination of regulatory approval timelines that might otherwise delay market entry.

Investment and Long-Term Operational Considerations

Commercial tenants occupying space within Hersing Kitchen should factor lease tenure, renewal mechanics, and potential rate escalation into long-term financial models. Unlike residential properties, commercial leases typically incorporate annual rent reviews indexed to inflation, property taxes, or negotiated uplift mechanisms—elements that compound over multi-year occupancy windows. Businesses planning 5–10 year operational horizons should stress-test their financial models against realistic rental growth assumptions and ensure sufficient margin to accommodate escalation without undermining unit economics.

The development's positioning within a stable, mature industrial precinct suggests consistent demand dynamics for the foreseeable future. However, prospective tenants should monitor broader economic conditions affecting food service consumption, supply chain disruptions, and shifts in food delivery platform economics—macro factors that directly influence demand for central kitchen capacity across Singapore's food production ecosystem.

Hersing Kitchen @ Tampines ultimately represents a purpose-built solution for food service operators seeking immediate operational readiness, regulatory compliance, and strategic positioning within Singapore's eastern industrial corridor. The facility's diverse unit portfolio, competitive rental economics, and comprehensive operational infrastructure make it a compelling choice for businesses prioritising both efficiency and growth flexibility within one of the island's most vibrant food production landscapes.

Frequently Asked Questions

What is the estimated monthly occupancy cost for mid-sized units at Hersing Kitchen @ Tampines?

Mid-range units of approximately 3,500 to 4,500 square feet would typically command monthly rentals in the region of S$9,500 to S$15,750, calculated at the prevailing S$2.70 to S$3.50 per square foot rate band. Actual figures vary based on specific unit configuration, floor level, and negotiated lease terms. Tenants should budget for additional operating costs including utilities, property taxes, and maintenance contributions, which collectively may add 15–25% to base rental expenditure. Professional operators typically structure financial models incorporating 3% annual rental escalation to account for market-driven rate reviews common in Singapore's commercial leasing landscape.

How does Hersing Kitchen's per-square-foot rental rate compare to competing food production facilities in Tampines and surrounding industrial areas?

At S$2.70 to S$3.50 psf, Hersing Kitchen occupies the mid-range of Tampines industrial rental pricing, reflecting the facility's SFA approval and purpose-built food production specification. Competing facilities such as those in Kaki Bukit and Eunos typically command similar rates (S$2.50–S$3.70 psf), though premium-tier, newly completed developments may reach S$3.80–S$4.20 psf. Facilities in more peripheral locations such as Tuas or Mandai often quote lower rates (S$1.80–S$2.80 psf) but entail longer logistics lead times and may lack immediate SFA certification readiness. Prospective tenants should request detailed rate comparisons including utilities, parking, and maintenance scope, as these components vary materially across competing assets and significantly impact effective occupancy cost.

Are there Additional Buyer's Stamp Duty (ABSD) implications if a Singapore Citizen purchases this commercial property as a second property investment?

Hersing Kitchen @ Tampines comprises commercial food production units rather than residential properties, placing them outside the ABSD framework entirely. ABSD—currently assessed at 20% for a Singapore Citizen's second residential property acquisition—applies exclusively to residential dwellings and does not extend to commercial, industrial, or specialised-use assets. However, if a purchaser intends to acquire a unit for investment purposes with a view to lease it to operating tenants, they should confirm with their legal advisor whether the property might be classified as residential investment property for any regulatory purpose. Commercial food production facilities are categorised distinctly and incur only standard Stamp Duty on the purchase agreement, typically calculated at 1–4% of transaction value depending on price tier, with no ABSD component.

How does proximity to Tampines West MRT Station (DT31) affect tenant demand and long-term lease value at Hersing Kitchen?

The 1.12-kilometre distance to Tampines West MRT Station (DT31) represents a material accessibility advantage for food production operations, where employee commute reliability and last-mile logistics efficiency directly influence operational productivity and cost management. The Downtown Line connection provides rapid access to the CBD, enabling management oversight from corporate headquarters and facilitating supply chain coordination across multiple Singapore locations. MRT accessibility also enhances tenant recruitment capability, as food production roles often attract workers from diverse residential geographies across the island. From a lease value perspective, the MRT proximity justifies the S$2.70–S$3.50 psf rate positioning; facilities without equivalent transit access typically command 10–15% rental premiums to compensate occupiers for extended logistics lead times and employee transport burdens. Long-term demand stability benefits from the established Tampines transport infrastructure and the ongoing residential densification across the eastern corridor, which sustains food service consumption and central kitchen capacity utilisation.

Which tenant profiles—cloud kitchens, catering operators, food manufacturers—represent the strongest fit for units within Hersing Kitchen?

Cloud kitchen operators represent an exceptionally strong tenant cohort for Hersing Kitchen, given the facility's SFA approval, flexibility in unit sizing (1,600–6,800 sqft), and strategic location enabling rapid delivery to eastern and central Singapore customer zones. The immediate operational readiness eliminates regulatory approval timelines that might otherwise delay market entry for food delivery platform operators. Established catering and meal-preparation businesses equally value the facility's production infrastructure, parking capacity for refrigerated delivery vehicles, and proximity to venue clusters spanning Changi, the eastern coastal corridor, and corporate office precincts. Food manufacturers producing packaged or branded goods appreciate the industrial-grade specifications (15 kN/m² floor loading, 5.6–7m ceiling heights) and the elimination of production bottlenecks. Conversely, single-outlet restaurant operators or small artisanal producers may find the unit sizes and rental commitments disproportionate to operational scale; such occupiers typically gravitate towards smaller shared-kitchen facilities or neighbourhood-level production spaces positioned closer to customer-facing retail locations.

What financing and debt servicing considerations should prospective investor-occupants model at typical Hersing Kitchen unit price points?

A mid-range unit (4,000 sqft) commanding approximately S$12,000–S$13,200 monthly rental would typically trade at a capitalisation rate of 4–5.5%, implying acquisition costs in the region of S$2.6–S$3.2 million. For investor-occupants or commercial owner-operators financing such acquisitions through bank facilities, lenders typically advance 60–70% loan-to-value, requiring equity contributions of S$780,000–S$1.28 million. Monthly debt servicing on a S$1.8 million facility at 3.5% over 20 years approximates S$9,150; combined with outgoings, insurance, and management fees, total occupancy cost escalates to approximately S$12,500–S$14,000 monthly. Investor-occupants should stress-test these scenarios against operational cash flow and ensure lease tenancy from sub-occupiers generates surplus revenue above debt servicing obligations. Additionally, prospective owners should confirm with lenders whether commercial food production assets qualify for financing under standard commercial property lending programmes or whether specialised asset-based lending applies, as such distinctions materially affect borrowing terms and advance rates.

Is there material lease decay risk or resale value depreciation if acquiring a unit as a long-term investment?

Hersing Kitchen units are offered on commercial leasehold terms rather than the residential 99-year or 999-year frameworks familiar to home purchasers. Commercial food production leases typically span 3–5 years with renewal options, meaning no traditional "lease decay" accumulates in the residential sense. However, prospective buyer-investors should clarify the underlying property lease tenure (whether Freehold, 999-year, or 99-year) and ensure renewal mechanics provide sufficient operational certainty for their investment horizon. The resale value of specialised food production assets is inherently more volatile than general industrial space, as demand correlates directly to food service sector dynamics, delivery platform economics, and regulatory frameworks. A facility losing SFA certification, encountering environmental compliance issues, or located in an area experiencing industrial gentrification could experience material value erosion. To mitigate such risks, investors should seek professional valuations incorporating sensitivity analysis across lease renewal probability, sector demand cycles, and alternative-use potential. Assets in stable, mature industrial precincts like Tampines typically demonstrate more resilient value retention than those in transitional zones, though specialised food production assets will never command the value stability of general industrial warehousing or logistics facilities.

How do current market conditions in Tampines industrial precincts compare to competing food production facility clusters in Tuas, Mandai, or Kaki Bukit?

Tampines Industrial Area occupies a distinctive market position: relatively mature infrastructure with consistent tenant demand, balanced against slightly elevated rental rates compared to more peripheral western precincts. Tuas-based facilities often quote 20–30% lower per-square-foot rates (S$1.80–S$2.50 psf) but impose significantly longer logistics lead times to eastern and CBD-destination customers, making them optimal for businesses with western supply chains or export-focused operations. Mandai and Kaki Bukit facilities command comparable rates to Tampines (S$2.50–S$3.60 psf) but may offer newer purpose-built infrastructure or larger contiguous blocks, appealing to high-volume manufacturers or multi-unit operators. Tampines retains distinct advantages for cloud kitchens and catering businesses prioritising rapid eastern-sector delivery access; for manufacturing enterprises prioritising cost minimisation over logistics speed, western precincts often prove economically superior. Market sentiment across the industrial sector suggests sustained rental pressure in premium locations (Tampines, Kaki Bukit) driven by constrained land supply and robust food service demand, whilst peripheral zones experience softer demand and greater rental negotiability. Tenant selection should align operational geography (customer distribution, supplier locations) with location economics rather than seeking lowest-cost space independent of logistics efficiency.

Which unit sizes and floor levels within Hersing Kitchen offer optimal value relative to tenant operational requirements and lease economics?

Units in the 2,400–3,600 square foot band typically represent excellent value for emerging cloud kitchens and boutique catering operators, offering sufficient production and staging space without excessive unutilised capacity. Such units command monthly rentals of approximately S$6,500–S$10,000, positioning them below the cash flow burden threshold where many early-stage operators encounter financing constraints. Mid-range units (3,600–5,000 sqft) suit established multi-outlet catering operations or food manufacturers managing moderate production volumes, with monthly commitments of S$9,800–S$17,500; these configurations allow operational efficiency whilst preserving financial flexibility for staff, equipment, and working capital allocation. Ground-floor units command modest rental premiums (5–8% above comparable upper-level space) but justify this through elimination of vertical logistics friction; loading dock proximity and rapid delivery vehicle turnaround often offset marginal rent increases through operational efficiency gains. Upper-floor units occasionally offer discounted rates and prove suitable for operations not requiring frequent heavy equipment loading or where production inputs and finished goods move through managed logistics channels. Prospective tenants should prioritise operational fit—equipment layout, delivery frequency, material handling—over pure cost minimisation, as unit-specific constraints (ceiling height, floor loading, door configuration) frequently impose operational costs exceeding rental savings from peripheral locations or floor levels.

What future supply pipeline developments or industrial intensification might affect demand and rental dynamics for Hersing Kitchen units over the next 5–10 years?

Tampines Industrial Area continues to experience gradual intensification as older, lower-density warehousing makes way for purpose-built, higher-specification facilities supporting contemporary logistics, food production, and light manufacturing. The Urban Redevelopment Authority (URA) has designated significant portions of eastern Singapore for continued industrial consolidation, supporting long-term stability of demand for food production facilities within precincts such as Tampines. However, broader supply pipeline considerations include completion of newer, LEED-certified food production facilities elsewhere in the Eastern Region, which may fragment tenant demand and create rental negotiating pressure. Conversely, sustained food delivery platform growth and proliferation of cloud kitchen models continue driving demand for flexible, move-in-ready central kitchen capacity. Regulatory developments affecting food production (enhanced pathogen detection requirements, expanded waste segregation protocols, expanded certification frameworks) may render older facilities obsolete, indirectly strengthening demand for Hersing Kitchen's SFA-approved, purpose-built infrastructure. From a macro perspective, any significant contraction in food service demand (arising from prolonged pandemic-like disruptions or structural shifts in consumer eating patterns) would compress occupier demand and yield rental softening. Conversely, growth in international food exports or expansion of Singapore-based food manufacturing serving regional markets would sustain or elevate rental dynamics. Prudent investors should monitor URA masterplans, announced industrial park developments, and food service industry indicators (delivery platform growth, restaurant expansion announcements) to anticipate material shifts in facility demand and rental trajectory.

Commercial At 21 Tampines Street 92 — From S$16,653