The brand Tiger Beer pretty much projecting Tiger Street Lab in Jewel Changi Airport as a drinking bar, but in fact, it’s more than that, it’s a collaboration with Keng Eng Kee Seafood (瓊榮記海鲜), and somewhat turned this premise into more of an eatery, therewith getting in line with Tiger Beer’s concept that their beer goes well with local food, and by setting up this first global experiential concept store at Jewel Changi Airport, I can sense their ambition to bring this idea in reaching out to visitors from all over the world.
Tiger Street Lab offers an open air dining aura that reminiscence a casual eatery, and despite situated in-house inside Jewel, the mid-noon sun can still be rather unforgiving. I understand visitors from the colder countries may love this, but for locals, who are over exposed to scorching sun on a daily basis, naturally prefer tables with shade, good thing Tiger Street Lab has a mixture of these.
Without further ado, let’s get into their food!
First, allow me to highlight, that this was a custom order. The legit order should have a raw egg yolk on top to represent moonlight, but the attentive waitress was sensitive enough to inform us that children may be a little allergic to the raw egg on top, so she suggested to have it well fried and stirred with the noodles. Kudos to their service standard! Nonetheless, this Horfun is well fried with great heat (wok hei), exuding an aroma of a typically excellent horfun, and it has a good portion of shrimps, squids, and sausages. It was so great, that we actually ordered two plates to share.
These are the kid’s order actually, who actually couldn’t finish them all, and I merely helped on the fries, so no comment on the chicken wings, but as for the fries, it was fried adequately, crisp on the outside and soft inside, and what made it special got to be the truffle oil infused mayonnaise dip.
The description stated, “Crispy and tender chicken cutlet coated in tangy lemon sauce reduced from Tiger Lemon Radler”, I am a little sceptical about that. Don’t get me wrong, I ain’t saying this ain’t good, quite the contrary, it was probably the best dish on our table. But I’m a lover of Tiger Lemon Radler, I’m pretty sure it isn’t thick enough to be reduced to become gravy. LOL! And actually, the lemon aroma was much more dominant than a can of Lemon Radler goes, and as you can see from the picture, the presence of lemon slices probably suggested that additional lemon juice, and possibly the inclusion of starch, are used in making this an exceptional savoury dish. It is possibly the best lemon chicken I’ve ever tried! Highly recommended.
Singapore’s chilli crab is famous in the region, but we decided to order something not as spicy, having its black pepper version instead. Now, I’m gonna elaborate how Tiger Street Lab, or for that matter, Keng Eng Kee Seafood are thoughtful for the diners, firstly here, by substituting all crabs on their menu with soft-shell crabs, thereby eliminating the hassle in eating crabs. Some may argue the taste may be a little different, though I agree to a certain extent, but let’s not forget their main targeted customers are still visiting tourists who may have a flight to catch, or who may have other activities in town, depending whether they are departing or arriving Singapore. And, for cases like us, who have kid among our rank, this was a very welcome attempt! While as expected, the black pepper coating ain’t likely leaving as deep an impression like its chilli crab counterpart, it’s still nonetheless chewy and offers a glimpse of how the real stuff would taste like. And particularly, I have to mention I love the fried buns (man tou), crisp on the outside, and very fluffy on the inside, and while dipping in the accompanied black pepper crab sauce, it was simply delectable!
Once again, their sincerity was shown in abundance through this dish. It’s quite unusual that Tze-char stalls bother to de-shell the prawns, these are extra works, and perhaps some may argue that by removing the shell, out also went some of the flavour of the dish. Personally, I like it this way, even as a Singaporean, I’m still struggling at de-shelling prawns and crabs, part of the reason why sometime I’m sceptical in ordering such dishes. I have to say, at $15, the price is considered reasonable given the amount of prawns, the cereals, as well as the effort. Rarely had I seen such generousity on the cereal, but on the other hand, I have to confess this dish fall short of expectation due to the lack of curry leaves. As such, the cereal prawns are somewhat on the salty side without the tint sweetness and spiciness of adequate curry leaves to counterbalance its flavour. Pity, this can go so much better.
I’m coming to the end of this review, but sharp eye readers may find that I missed out on an essential ingredient… Tiger Beer. Well, it wasn’t our fault really, we ordered a special Red Dragon Fruit Lager, but it never came. And as we were feeling excessively full after the meal, we simply requested the waitress to void that order upon settling the bill. I have to say, Tiger Street Lab offers a few exclusive Tiger Beer flavour not found in the market, so if you are dining here and crave for a drink, I suggest avoid getting the usual suspects, go for something exceptional. It may cost a few dollars more, but it’s a deserving experience.
Oh, by the way, Tiger Street Lab also sells merchandises, but these ain’t cheap.
Tiger Street Lab
Jewel Changi Airport
78 Airport Boulevard #05-205
Tel: +65 62432047
Opening Hours ~
Daily: 09:00 hr – 03:00 hr