Kitchen Deep Cleaning in Singapore: Cutting Through Wok Grease
8 October 20266 min read
Kitchen deep cleaning in Singapore is mostly a fight against one thing: polymerised cooking oil. Wok frying at high heat sends a fine mist of oil into the air, and over weeks it settles on the cooker hood, the backsplash, cabinet tops and the fridge, then traps dust into a sticky brown layer. The fix is the right order (top to bottom, hood first), warm water, a proper degreaser, and patience to let it soak rather than scrubbing hard.
Here is a method that works in a typical HDB or condo kitchen, plus notes on the differences between wet and dry kitchens.
Before you start
- Switch off the hood at the mains or wall switch before removing filters.
- Clear the counters completely. You cannot clean around a rice cooker and a dish rack properly.
- Open the window and service yard door for ventilation, especially if you use a strong degreaser.
- Get hot water ready. Grease softens dramatically with heat. A kettle and a basin or the sink filled with hot water is enough.
What you need: a kitchen degreaser, dishwashing liquid, baking soda, a non-scratch scrub sponge, microfibre cloths, an old toothbrush, a plastic scraper, gloves and a step stool.
The 8-step kitchen deep clean
1. Cooker hood filters
Pull the filters out and soak them in very hot water with dishwashing liquid and a few spoonfuls of baking soda for 15 to 30 minutes. While they soak, move on. Our dedicated guide to cooker hood cleaning explains the difference between mesh and baffle filters and when a filter is past saving.
2. Hood body and top surfaces
Spray degreaser on the hood casing, wait a few minutes, then wipe with a hot damp cloth. Do not forget the top of the hood and the top of wall cabinets: these flat surfaces collect the thickest grease and nobody sees them. A plastic scraper lifts hardened layers without scratching.
3. Backsplash tiles and grout
Spray, leave for five minutes, and wipe. Grout lines behind the stove need the toothbrush and a baking soda paste. If the backsplash is glass or stainless steel, finish with a dry microfibre to avoid streaks.
4. Hob and burners
Gas hobs are fiddly: lift grates and burner caps off, soak them, and clear the burner ports with a toothpick rather than a wire. Glass induction hobs need a hob scraper held flat and a non-abrasive cream. Full details in gas stove and hob cleaning.
5. Cabinet fronts and handles
Use warm water with a little dishwashing liquid first. Laminate and lacquer finishes can dull with harsh degreaser, so test a hidden corner. Handles and the edges near the stove carry the most grime.
6. Fridge, microwave and oven exteriors
Wipe the fridge top, door seals and handle. Steam the microwave by heating a bowl of water with lemon slices for three minutes, then wipe the inside. For the fridge interior, see fridge cleaning in Singapore.
7. Sink and tap
Descale the tap base, scrub the sink strainer and overflow, and clean the gap between sink and counter where black gunk collects. Pour hot water down the drain to flush any grease.
8. Floor last
Kitchen floors near the stove often have an invisible greasy film. Sweep, then mop with warm water and a small amount of degreaser or dishwashing liquid, followed by a clean water rinse so the floor does not stay slippery.
Wet kitchen vs dry kitchen
Many newer condos and renovated HDB flats split cooking into a dry kitchen (open, for light prep, near the dining area) and an enclosed wet kitchen (for heavy frying). They need different attention.
| Wet kitchen | Dry kitchen | |
|---|---|---|
| Main problem | Heavy grease, steam, damp | Dust, fingerprints, light spills |
| Hood cleaning | Every 2 to 4 weeks for filters | Every 1 to 2 months |
| Cleaner | Degreaser, hot water | Mild detergent, glass cleaner |
| Watch out for | Mould in corners and under sink | Scratches on quartz, timber or lacquer |
In a dry kitchen, avoid abrasive pads on quartz or solid surface tops and never use acidic cleaners on marble or natural stone. In a wet kitchen, the cabinet under the sink is often damp and worth emptying and airing every few months.
Common mistakes
- Scrubbing cold grease. It smears. Heat and dwell time do the work.
- Steel wool on stainless steel. It leaves scratches that hold more grease.
- Spraying the hood motor area. Liquid near electrics is a hazard. Wipe, do not soak.
- Mixing products. Bleach plus an acidic descaler, or bleach plus ammonia, releases harmful gases. See dangerous cleaning product combinations.
- Leaving the floor until the middle. Drips from the hood and cabinets will undo it.
How long it takes
For an HDB 4-room kitchen in average condition, a thorough deep clean typically takes about 2 to 3 hours for one person. A kitchen with months of wok grease, or a large condo kitchen with both wet and dry zones, can take 3 to 4 hours. These are estimates; heavily soiled hoods add the most time.
If you would rather hand this over, Cleaning Assistant's cleaners can deep clean the kitchen as part of a whole-home session. You provide the degreaser and supplies you prefer, which keeps costs down and lets you avoid anything you don't want near food surfaces. The kitchen is one room in our room-by-room deep cleaning guide, which covers the rest of the home.
Keeping it clean afterwards
- Wipe the hob and backsplash after each heavy frying session while still warm.
- Run the hood for a few minutes after you finish cooking.
- Soak the filters every few weeks rather than every few months.
- Use a splatter guard over the wok for deep frying.
A weekly or fortnightly part-time cleaner keeps the daily layer under control so the next deep clean is far quicker.
Frequently asked questions
What is the best degreaser for wok grease?
Any alkaline kitchen degreaser works on fresh and moderate grease, and a paste of baking soda with dishwashing liquid handles light build-up. The key is applying it to a warm surface and leaving it for a few minutes before wiping.
How do I clean the sticky grease on top of kitchen cabinets?
Spray degreaser, leave it for five to ten minutes, and lift the layer with a plastic scraper before wiping with a hot cloth. Afterwards, some people lay cut-to-size baking paper on cabinet tops so they can simply replace it.
How often should I deep clean my kitchen in Singapore?
If you cook with a wok most days, deep clean the hood and backsplash every two to three months and the whole kitchen at least twice a year. Light cooks can stretch to every four to six months.
Kitchen beyond a quick wipe? Book a cleaner for a dedicated kitchen session, or message us on WhatsApp at +65 8166 0891 to ask how many hours your kitchen needs.