The Kitchen by Wolfgang Puck has just opened at Singapore Changi Airport, Terminal 3 (T3). Unlike the upscale CUT and Spago by Wolfgang Puck at the MBS, this Wolfgang Puck resturant is a more casual, budget-friendly eatery.
Some of the dishes at The Kitchen are unique to Changi Airport, such as the Spicy Chicken Potstickers, Asian BBQ Chicken Pizza, Steamed Scottish Salmon Hong Kong Style, and the Australian Ribeye with Kalbi Glaze. The menu will also feature one of Wolfgang’s signature dishes, the Chicken Salad, with napa cabbage, wontons, cashews and a ginger-sesame vinaigrette. Breakfast options include the Eggs & Hash Bowl with sausage and Smoked Salmon Bagel. Prices start from around $12 for the appetisers, $14 for the pizzas and $19 for the main courses.
But if you just want to chill over some drinks – check out The Kitchen’s range of specialty cocktails, as well as Wolfgang Puck’s own label of premium red and white wine.
Commenting on the new opening, Chef Wolfgang Puck said, “I’m excited to unveil my new restaurant in Changi Airport’s T3 to the many visitors traveling through Singapore. With two other restaurants in Singapore already, my chefs are familiar with the best in local ingredients and produce, which we will be using whenever possible on our menus to offer guests fresh and delicious dishes while on the go. We look forward to welcoming everyone at The Kitchen by Wolfgang Puck.”
The Kitchen by Wolfgang Puck
Singapore Changi Airport’s Terminal 3
Departure Transit Lounge (Level 2), near the Butterfly Garden.
Opening: 6.00am – 1.00am daily