Need a meal before flying overseas? Peach Garden Chinese Dining has opened at Changi Airport Terminal 2 Departure Hall, which can be the place for Chinese food and dim sum before your holiday.

In fact, the restaurants at Changi Airport are not only for travellers.

Families and groups of friends, especially those who stay at the east of Singapore, also venture to Changi Airport due to its wide dining options, facilities and space.

A bit of history of Peach Garden: The Chinese restaurant started way back in 2002 at Novena Gardens, and has opened several branches at Thomson Plaza, Orchid Country Club, OCBC Centre and Hotel Miramar over the years.

This concept of “Peach Garden Chinese Dining “ combines the award-winning cuisine of Peach Garden Chinese Restaurant, and some of the more casual dishes of Peach Garden Noodle House, such as Hong Kong style noodles.

Dim Sum (From 11am – 5pm)
Amongst the dim sum offered – Steamed Siew Mai with Crystal Prawns ($5.60), Steamed BBQ Pork Bun($4.50), Steamed Creamy Custard Bun ($4.20), Xiao Long Bao ($4.80), Steamed Charcoal Sponge Cake ($4.80), Deep Fried Bean Skin Roll with Seafood ($5.80) and Pan Fried Crispy Mango with Prawn Roll ($5.80).

My recommendation would be the purple-colour Crisp-baked Sweet Potato Bun with Custard ($3.20). If you need something beyond the standard tried-and-tested Liu Sha Bao, this is it.

This dim sum item combines some favourite elements together – crispy baked skin, purple sweet potato (which is still quite IN), and oozing custard.

Despite leaving the bun there for a while (as we were photo-taking), the filling was still smooth and flowing. A must-have.

The Fried Carrot Cake in X.O. Sauce ($9.80) however, could do better with a more crisp on the outer layer and eggy finish.

Another dim sum item which was worthy to try, and yet we almost missed out,was the Steamed Prawn Dumpling with Fresh Cordyceps Flowers ($5.80).

The name itself didn’t look interesting enough for us to order, but the manager mentioned it was his personal must-order favourite.

He helped us make the right choice. The Har Kow was presented in three separate containers (as the dim sum items generally come in triplets), with light herbal broth that brought some warmth to the stomach.

Barbecue Selection
Roasts are the restaurant’s specialty. Other than the famous Roasted London Duck ($68.00 for whole, $35.80 for half, $18.80 for small), there is an option of having it in Peking style.

The Sio Bak Roasted Crispy Pork ($12.80) was served in a plate of 8 cubes, had a crunchy crackling skin, and leaner type of meat. Not too oily too.

The Hong Kong Noodle with Australia Beef Brisket and Tendon ($12.80) was worth a try, better than the average Chinese restaurant. The noodles QQ springy, the tender tendon (pardon the pun) slippery smooth with slurp-worthy sauce.

In contrast, I thought that the Hong Kong Noodle with Fresh Prawn Dumpling ($9.80) was more ordinary-tasting, and probably needed some oil or sauce as the noodles clumped up together.

Main Courses
Peach Garden offers an extensive range from Double-boiled Assorted Seafood Soup in Golden Melon, Crisp-fried Prawn with Wasabi Salad Cream ($23.80), Sticky Honey Sweet and Sour Pork with Mango ($16.80), and Braised Homemade Beancurd with Fresh Crab Meat and Local Spinach ($18.00).

Since well, salted egg yolk with wok-fried dishes are like a marriage made in heaven (almost), I just had to try to Crisp-Fried Prawn with Salted Egg Yolk ($23.80).

SURPRISINGLY GOOD. I mean, beyond what I initially expected.

The prawns were plump and juicy, covered with a layer of grainy salted egg yolk sauce which wasn’t overly milky or ‘fake’-tasting. I liked that the dish was presented in a dryer format, which you would still savour that crunch of the prawns.

Desserts served include Double-boiled Superior Bird’s Nest with Rock Sugar ($36.00 per person), Double-boiled Hashima with Red Dates in Coconut ($18.00), Chilled Fresh Mango Sago Pomelo ($5.00), Chilled Avocado Cream with Ice Cream ($6.50), Chilled Osmanthus Jelly ($5.00) and Chinese Pancake with Red Bean Paste ($10.00).

Despite that we had a FULL meal, my dining partner – a slim lady, FINISHED her entire dessert of Chilled Black Glutinous Rice with Ice Cream in Coconut ($8).

”I really like the Glutinous Rice Coconut. Finished it. Sorry.” I can understand why.

With the incorporation of both ice cream and coconut, this familiar dessert became a lot more cooling, creamy and refreshing.

This newest restaurant at the second level of Changi Airport Terminal 2 has a moderate seating capacity of 180 with 3 private rooms.

The décor and vibes somehow remind me of some of the Chinese restaurants in Hong Kong, with a kitchen where you can see chefs chopping up the roast live.

There is also a Hot Corner for takeaway dim sum such as Char Siew Pastry, Custard Bun and Egg Tarts, and a Gift Corner which sells food souvenirs such as Peach Garden’s bottled X.O Sauce, Chilli Bean Sauce and for now, Mooncakes.

Idea if you need quick gift for your friends overseas.

Peach Garden
Changi International Airport T2, 60 Airport Boulevard, #036-084 Changi Airport Terminal 2
(Departure Hall), Singapore 819643
Tel: +65 6386 3033
Opening Hours: 10:30am – 11:00pm (Last order 10.00pm)

Peach Garden Chinese Restaurant Outlets
Fine Chinese Dining – OCBC Centre
Chinese Dining – Chinatown Point, The Metropolis, Changi Airport T2
Chinese Restaurants – Thomson Plaza, Orchid Country Club, Hotel Miramar, NTU
Noodle House – Gardens By The Bay

* The entry is brought to you in partnership with Peach Garden.


Please enter your comment!
Please enter your name here