LA-based Austrian celeb chef Wolfgang Puck has opened his third restaurant in Singapore, after Spago and steakhouse Cut by Wolfgang Puck at Marina Bay Sands. This time, it’s a more modest venture called The Kitchen by Wolfgang Puck, and it's at the Departure Transit Lounge in Changi Airport’s T3, sadly open only to departing or transiting passengers.
This eatery is a partnership between the chef and Emirates Leisure Retail (ELR), which runs Emirates Airline (Australian coffee shop chain Hudsons Coffee, also owned by the group, is slated to open at the airport in June). The “premium casual” joint offers all-day dining, cocktails and wines. Expect “global comfort food with Asian influences”, mostly one-dish meals priced lower than Puck’s posher restaurants at MBS.
There will be dishes unique to this branch, such as the Steamed Scottish Salmon Hong Kong Style ($30) with stir-fried vegetables, soy-chilli sauce and rice, and the Australian Rib-Eye with Kalbi Glaze ($45) and kimchi.
There’s also all-day breakfast, try the Eggs & Hash Bowl with Sausage ($21), featuring chopped sausage and potato, draped with two over easy eggs.
Changi Airport Terminal 3, Level 2, Airport Boulevard, Departure Transit Lounge, S819663. Tel: 6702-7067. Open daily 6am-1am. Last orders 12.30am for food; 12.45am for drinks. www.wolfgangpuck.com