The Kitchen by Wolfgang Puck welcomes its first diners at Singapore Changi Airport, Terminal 3 (T3). You can enjoy the acclaimed celebrity chef’s renowned interpretation of global comfort fare using only the freshest quality, locally-sourced ingredients. Already winning praise, the spacious premium casual-dining eatery provides you and your loved ones with the option of dining from the all-day menu or relaxing with a drink at the bar.
Chef Wolfgang Puck shared, “I’m excited to unveil my new restaurant in Changi Airport’s T3 to the many visitors travelling 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.”
Set in a stunning outlet with a raised kitchen platform and a feature pizza oven at its heart, the outlet’s open plan design allows you a perfect view of the team’s excitement and energy on the culinary stage.
The outlet boasts a selection of dishes that 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.
If you are seeking refined dining experience at Changi Airport during the day, The Kitchen by Wolfgang Puck also offers artisanal pizza, gourmet sandwiches, pasta, salads and entrees. You can also enjoy a range of specialty cocktails and Wolfgang Puck’s own label of premium Red and White wine.
The Kitchen by Wolfgang Puck is Chef Wolfgang Puck’s third outlet in Singapore, and first premium casual offering. Having established himself in the upscale airport dining scene in the 80’s, he brought to life a service experience that travellers did not expect to find in an airport. The fine-dining operations Spago and CUT opened in Singapore at Marina Bay Sands in 2010 and 2015, respectively. Both restaurants have been received with great success, including CUT earning a one-star rating in Singapore’s first edition of the Michelin Guide in 2016.
Chef Wolfgang Puck’s acclaimed range of cookery books will also be available for purchase at The Kitchen by Wolfgang Puck. The Kitchen by Wolfgang Puck is located at Singapore Changi Airport’s Terminal 3, Departure Transit Lounge (Level 2), near the Butterfly Garden. It is open for breakfast, lunch and dinner, from 6am to 1am Daily.