Changi Airport will increase its local food and beverage offerings, with nine Singaporean eateries to open by the end of the year.
The new shops will be located in the airport’s public areas.
Terminal 3 will see four new restaurants serving Asian dishes. Colonial Club and Collin’s have already opened their doors in June, while A-One Signature and So Pho will welcome customers in the third and fourth quarters of this year respectively.
Colonial Club is a first-in-Singapore concept by the PappaMia Group. The 80-seater black and white restaurant serves an array of Hainanese-style western delights, Nyonya dishes, and local favourites with British-Colonial influences.
Beyond its well-known claypot and hotplate dishes, A-One Signature will be introducing exclusive menu items like Fried Rice in Hot Stone Bowl with Crab Meat, Roe and Shrimp.
Over in Terminal 2, Pezzo Group opened a 24-hour dine-in outlet at the arrival hall this month, with offerings from its brands Coffee Toast Express, Crave, Pezzo, Stuff’d and Yolé.
Coffee Toast Express is a new Pezzo concept serving local Nanyang-style kopi, traditional toasts and local delights like Mee Rebus and Mee Soto.
Source: The Straits Time
The Wayne County Airport Authority (WCAA) has awarded global restaurateur HMSHost and its partners AJA & Associates and Ellis Infinity a $258m contract to operate nine new dining options in the North Terminal at Detroit Metropolitan Airport (DTW) in the US.
After the previous attempt to revamp the dining options at Goa International Airport hit an air pocket, the Airports Authority of India (AAI) has made a fresh attempt to appoint a new agency to set up food and beverage services at the state’s only international airport. The new agency is expected to be in place over the next six months, said AAI officers.
El aeropuerto de Málaga renueva su oferta de restauración, tras un concurso público, cuya adjudicación amplía la oferta y la superficie para los establecimientos gastronómicos y diversifica los conceptos, estrenando, por ejemplo, un restaurante de sushi de Kirei by Kabuki. Desde Aena explicaron que la propuesta ganadora combina las últimas tendencias de restauración internacional con la tradición y sabor local de la gastronomía española en los 25 locales previstos, cuatro más de los actuales, que se extenderán en una superficie de 6.530 metros cuadrados de la T3.