New Taiwanese eatery at Changi Airport T2 has mains like seafood omelette rice from S$8.90++
At the departure hall.
Good news if you've been yearning for Taiwanese cuisine.
Taiwan Culture, a newly opened Taiwanese restaurant, has landed at Changi Airport Terminal Two's departure hall.
Situated on the third floor of the terminal, it seats 75 pax and has a warm and cosy interior.
It also has photo spots like train booths with pictures of Taiwan plastered on the windows for you to take photos at.
Here's the link to its menu.
And here's everything we tried:
Assorted Braised Beef La Mian (S$18.90++)
The broth for the noodles were flavourful and the braised beef pieces were tender too.
Seafood Omelette Rice (S$9.90++)
Chicken Omelette Rice (S$8.90++)
Hokkaido Crab Stick with Mentaiko (S$8.90++)
Fresh Onion Salad (S$7.90++)
Cold Dishes (from S$1.90++)
It also has a variety of cold dishes that you can pick and choose from.
Mango Pomelo Shaved Ice (S$8.90++)
We liked how this dessert wasn't too sweet and also appreciated that it didn't have an artificial mango taste to it.
Strawberry Shaved Ice (S$8.90++)
Red Milk Tea with Rainbow Jellies (S$5.90++)
We also tried the Green Apple Jasmine Green Tea (S$4.90++) and the Sparkling Lemon Red Tea (S$4.90++).
Taiwan Culture has GST and service charge.
@mothership.nova Taiwan Culture 📍: Changi Airport Terminal 2, 03-11, S819643 ⏰: Daily, 10:30am to 10:30pm 🍴: Assorted Braised Beef La Mian S$18.90 Seafood Omelette Rice S$9.90 Chicken Omelette Rice S$8.90 Fresh Onion Salad S$7.90 Hokkaido Crab Stick with Mentaiko S$8.90 Cold dishes from S$1.90 Strawberry Shaved Ice S$8.90 Mango Pomelo Shaved Ice S$8.90 Red Milk Tea with Rainbow Jelly S$5.90 Prices exclude GST & service charge #tiktoksg #foodfestontiktok #SGFoodie #wheretoeat #taiwanfood #changiairport #taiwanculture #SGTravel #dateideassg #whattowatch ♬ SUMMER FESTA - IVE
Details
Address: Changi Airport Terminal 2, 60 Airport Boulevard, #03/11-12, S819643
Opening hours: 11am to 10:30pm
This was a media preview at Taiwan Culture.
Top images via Celeste Ng and Reinald Goh.
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