Tiger Street Lab: Savour On Tiger Beer’s Seasonal Brew Along With Scrumptious Bites At Newly-Opened Jewel Changi Airport

One of the many exciting attractions at newly-opened Jewel Changi Airport is Tiger Street Lab. This is Tiger’s first global experiential concept store that serves more than your usual lager of beer.

Located on the top floor of Jewel Changi Airport, you can have a breathtaking view of the world’s tallest waterfall as you chill out in the beer garden of Tiger Street Lab.

One of the main features of Tiger Street Lab is the seasonal brew, which is a Tiger Orchid-infused Black Lager (S$10 for 500ml).

The first of many seasonal brews, I love the interesting and patriotic touch that Tiger Beer has gone for. This pint is a lot darker than your usual glass of Tiger Beer. Intrigued and excited, I took my first sip. I detected a subtle floral aftertaste which was unexpected and quite pleasant.

Tiger Street Lab hopes to involve the public in selecting the flavours of their future seasonal brews, so keep your eyes peeled for updates! The possibilities are endless; kaya-infused beer perhaps?

Besides being the nation’s first locally-brewed beer, Tiger Street Lab also allows you to personalise your very own Tiger Beer bottle label (S$15) with exclusive Jewel designs. Now, this makes it truly special.

On top of that, Tiger Street Lab has collaborated with local music and F&B group, Timbre and zi char mainstay Keng Eng Kee for some local favourites to pair with your pint of Tiger Beer.

To enhance your experience, Tiger Street Lab even has an open kitchen where you can watch seasoned Chefs prepare the dishes right in front of you.

A few highlights from Keng Eng Kee would be the Coffee Pork Ribs (S$15). A personal favourite, these ribs are to-die-for. Sticky, sweet and crispy, these might be one of the best coffee ribs I have ever had. The best part is that these ribs are boneless too.

One dish that you absolutely have to try is the Moonlight Hor Fun (S$10). Moonlight Hor Fun is one of Keng Eng Kee’s signature dish, which is wok-fried hor fun topped with a gleaming egg in the centre.

Break the egg and your hor fun will be coated in this silky, eggy sauce. What a sight to behold!

The slippery rice noodles were charred to perfection and had very good wok hei. Topped off with those crunchy indulgent lard bits and fatty slices of lap cheong, each mouthful was downright satisfying. For me, this was the best dish of the night.

One of the more unique dishes we had was the Chicken Cutlet In Tiger Lemon Radler Sauce (S$18). The chicken cutlet is coated in a zesty lemon sauce made by reducing a can of Tiger Lemon Radler. Don’t worry, this was only a tasting portion, so expect a much bigger cutlet when you order this.

The chicken cutlet was breaded and fried pretty well — crunchy on the outside and tender on the inside. The sauce was lemony and light, which was a good accompaniment to the chicken but overall nothing I was too impressed it by.

The Chili Soft-shell Crab (S$15) is a usual suspect when it comes to local zi char. Instead of the customary mud crab, we were presented with deep-fried soft-shell crab, with a side of fried mantou and trademark chilli crab sauce.

The choice of using soft-shell crab instead of the usual mud crab is perfect for those who hate getting their hands dirty. While I do appreciate that fact, the dish inadvertently lost the texture and essence of eating chilli crab.

Now for everyone’s favourite part of eating chilli crab, the mantou. These mantou’s were a little different — instead of serving us the entire mantou they were sliced and fried individually.

I dipped it in the chilli crab sauce and found it perfectly adequate. Not the tastiest I’ve had, but a little better than average.

If you are up for something much lighter and great for sharing, the Roasted Duck Wholemeal Flatbread (S$15) is a good bet.

With a slightly more Asian twist, this flatbread consists of slivers of roasted duck breast, sautéed shitake mushrooms, drizzled with hoisin sauce and surrounded by mozzarella. Just for extra texture, the flatbread is also topped off with crispy ribbons of popiah skin.

Reminscient of Peking duck, I quite liked this iteration of the well-loved Chinese dish. Each square had a good portion of duck, that was well-seasoned and tender; the hoisin sauce further complimented the richness of the duck.

Besides serving excellent beer and delectable bites, Tiger Street Lab is also an advocate for the local art scene. Take a walk around Tiger Street Lab and you’ll notice local art adorning the walls. As a strong advocate of #supportlocal, I’m all for it!

A place where you can experience Tiger in a new and novel way. More than your average watering hole, Tiger Street Lab really outdid themselves with the food, decor and exclusivity.

With some superb dishes on their menu, I can foresee myself coming back for fun and relaxed catch-up with friends. Even though there are some dishes in need of fine-tuning, I’m sure with the calibre of the chefs, the beer will not be the only thing you’ll be raving about.

Without a doubt, Tiger Street Lab is an exceptional addition to Jewel Changi Airport’s repertoire.

Expected damage: S$20 – S$35 per pax