SINGAPORE — Think of this as a food version of Airbnb — except instead of staying over, you get the chance to dine in another person’s home and experience local cuisine through your hosts.

That is what chef Eric Teo hopes to do to promote Singaporean cuisine with his latest venture, Dine Inn. And while he is inspired by the opportunity to offer tourists to Singapore a chance to experience an authentic, home cooked meal, chef Teo said that even locals are welcome to use the soon-to-launch service, and discover a host of new gastronomic experiences this little island has to offer.

Announcing his latest start-up on Facebook last week, Teo described it as “a platform to unite home-cooks in Singapore with people who craved authenticity and a taste of home — even if it wasn’t their own”, adding that in the same way Airbnb empowers home owners, Dine Inn empowers home cooks.

“Not many people get to taste their friend’s mother’s or grandmother’s food. So this is one of the best ways to showcase (such foods),” he told TODAY over the phone, adding that it is a unique opportunity, much like how dining at someone’s home in Vietnam or Japan would allow him to see and experience how the locals live and eat. He also pointed out that such meals are unlike the experience you would find at a restaurant, where cost is always a huge concern. “But I think people who are hosting at home are usually giving their best, I always believe that.”

He revealed that the process of confirming a host or home cook is quite straightforward: He and his team would view the homes of potential hosts to ensure that the venue is apt. He didn’t elaborate on the specific requirements beyond a comfortable environment, but said that they would “make sure that their cuisine is suitable”, explaining that the aim of a “tasting” is to make sure the food meets a certain standard. There is also a framework in place for hosts to gain hygiene certification from National Environment Agency.

And like how it is with other offerings in service industry, customers are encouraged to give their honest feedback, which Teo highlighted should encourage the hosts to put forth their best. He did, however, add that the company will also “protect” its hosts by not encouraging excessive or unwarranted criticism by mainly publishing “positive comments”.

“If it is a really negative one, we will speak with the host,” he said, explaining further that such issues would be addressed the same way a complaint or feedback about a hotel is addressed. In short, hosts with more positive comments would have better business, he surmised.

Prices, he continued, would likely start around S$20 to S$30 per head for a three- to four-course lunch or dinner menu but could be higher depending on how elaborate the meal is.

“Of course, there won’t be any cash transactions between the host and the client,” Teo clarified, emphasising how it would be safer for both hosts and customer. This is another crucial aspect of the business that is taken out of the host’s hands, allowing them to focus on the food and experience.

To boot, registration is free, and hosts are free to decide what and when they want to cook for their guests. There is even a food photography service offered as part of the assistance Dine Inn aims to provide.

Teo said he hopes to launch the service by November with a targeted 200 or more featured hosts.

Interested parties can visit https://www.dineinn.com/ or call 6796 9340 to sign up or for more information.