Operator, the Changi Airport Group (CAG) explains it celebrates the diverse cuisines and tastes available across Singapore.
Located in the transit area of T3, it features 13 hawker stalls, and occupies around 1,000 square metres on the third level of T3’s Departure Transit Mall.
More than 200 well-loved dishes by household hawker names are on offer for both local foodies, as well as foreign travellers who are keen to experience Singapore’s colourful hawker food culture.
Among the famous hawker stalls are Sin Ming Road Rong Cheng Bak Kut Teh (pork rib soup), Changi Village Nasi Lemak (Malaycoconut rice dish), Odeon Beef Noodles, Newton Circus Satay Bee Hoon(vermicelli in spicy peanut sauce), andOld Airport Road Fried Kway Teow (fried flat rice noodles in dark sauce).
The spacious dining environment features Peranakan-style decor and nostalgic-looking pushcarts seen in 1960s-Singapore, bringing travellers back to the era where many of the best meals were found at the roadsides.
Ivy Wong, CAG’s senior vice president, airside concessions, enthuses: “The Singapore Food Street is an exciting addition to Changi Airport’s diverse range of dining offerings.
“It brings to the airport Singapore’s colourful hawker food culture, which is a big part of the average Singaporean’s lifestyle. Not only do travellers now get to sample the best of local delights in Changi Airport, they can also dine in an environment that is uniquely Singapore.
“We look forward to bringing in more exciting dining options to satisfy the preferences of our diverse group of passengers.”