Hearty zi char dishes with Tiger Beer right next to Jewel Changi Airport’s Canopy Park?
Though Tiger Beer is truly Singaporean with its first brew made in Singapore in 1932, the brand has a global presence – you’ll find it across the world in more than 50 markets. Something Singaporeans can be proud of.
What you may not know is there is a Tiger Street Lab located at Level 5 of Jewel Changi Airport.
(Also look out for the “DFDTIGER” promo to enjoy 10% discount of ALL beers in the single receipt. Promotion valid until 31st January 2020.)
This is its first-ever global concept store, where it collaborates with different local talents to create enticing local dishes and merchandise.
Other than seasonal brews and personalised beer bottles, you can expect local street food and zi char favourites cooked up by the chefs of Da Shi Jia 大食家.
This includes a diverse menu of local food faves such as Wok-fried King Prawn White Bee Hoon, Handmade Beancurd Skin Prawn Roll, Indonesian Curry King Prawns, and the Trio-Sampler of Sambal Quail Eggs, Salt Pepper Shrimps and Tiger Infused Crispy Baby Sotong – with some dishes incorporating unique beer flavours.
Here are some of the delectable dishes you can try when you visit this innovative concept:
Wok-fried King Prawn White Bee Hoon ($18.80)
The must-get there. If you have been or heard of Da Shi Jia 大食家大大大虾面 at Killiney Road, this is the one dish that earned high praise and even a 3 star ”Food King Good” rating.
This signature dish is cooked up with white bee hoon noodles in a rich prawn broth that gives it its intense seafood flavour. Totally comforting especially when the thin vermicelli has absorbed some of that stock.
That is because the broth used is simmered for a number of hours using wild sea-caught prawns for that sweetness and umami-ness, making the base slurp-worthy.
The wok hei in this dish is evident, and large king prawns which have soft yet bouncy texture are generously topped to make this noodle dish quite filling.
Pork Ribs King ($15.80)
For starters, you can go for this filling dish of pork ribs, prepared boneless for convenience.
That lovely golden-brown colour and crispy texture, contrasted with tender meat, is enough to make your mouth water.
Other than the Pork Ribs King, another option is the Pork Belly Char Siew ($13.80) – thin slices of meat which are are succulent and tender, with well-balanced sweet and savoury sauce.
You can also experience the Pork Ribs King and Char Siew in fuss-free rice bowls, available $8.80 during weekday lunch.
Grilled NZ Grass-fed Sirloin ($28.80)
A hefty 200g serving of sirloin specially sourced from New Zealand is the star of this dish.
The beef fillet is prepared sous-vide style to ensure maximum tenderness to the core. Once tender, it is then grilled with precision to the right level of doneness.
Served with a savoury sauce that complements the smoky charred taste of the meat. The sauce is inspired by the “ginger and spring onions” (姜葱) dishes, lending a sense of local familiarity in this Western dish.
Indonesian Curry King Prawns ($34.80)
Splurge on this dish if you love curry, as it is served with King Prawns drenched in an Indonesian-style curry.
Each order comes with 3 pieces of mini mantou – crispy fried buns that will soak up all that yummy semi-thick curry sauce.
This Indonesian-style curry is said to be from a family-recipe, and reminded me of a cross between aromatic Peranakan-style which is mildly-spicy; and Indian fish curry with savoury and umami flavours.
Needless to say, we almost wiped the gravy clean.
Also a chef’s recommended item in the menu, be sure to order this as one of your seafood dishes. Other seafood dishes available include Salt Pepper Crispy Shrimps with Curry Leaves ($14.80), Nonya Sambal Stingray ($16.80), and Pickled Garlic Fried Barramundi Fillet ($18.80).
Handmade Beancurd Skin Prawn Roll ($15.80)
A chef’s recommendation, this dish features generous chunks of minced prawns encased in a crispy bean curd skin.
Tiger-Infused Crispy Baby Sotong ($15.80)
These baby sotong (sotong kia) are allowed to mingle with a refreshing Tiger Radler Lemon beer as a marinade and fried until crispy.
These are fried till golden-brown and really crunchy, good as a nibble with drinks.
Tiger Beer-Battered Assortment ($18.80)
This Tiger-infused special is available for lunch and dinner, featuring assorted battered meats, fruits, and veggies including Tiger-beer battered chicken, banana, baby squids, mushrooms, and scallops.
Playfully arranged and presented as crunchy “eggs” on a nest of crisp rice noodles. Recommended for those who enjoy the crunch in every bite.
There is also a surprise element within, in which one piece is deep-fried with wasabi. Try to find it, and let the ‘lucky’ one be in for a treat.
Tiger Beer champions and supports not only Singapore food but also local talents. At Tiger Street Lab, you’ll find unconventional artworks and customised merchandise designed by local talents.
You can even personalise your own Tiger Beer bottle label through its interactive digital customisation station.
Tiger Street Lab X DFD Promo
Quote “DFDTIGER” to cashier when you visit Tiger Street Lab and enjoy 10% discount of ALL beers in the single receipt. Promotion valid until 31st January 2020.
Tiger Street Lab
Jewel Changi Airport, 78 Airport Blvd, #05-205, Singapore 819666
Tel: +65 6243 2047
Opening Hours: 10am – 12am (Sun – Thurs), 9am – 1am (Fri – Sat)
* This entry is brought to you in partnership with Tiger Street Lab.