The lounge serves locally inspired dishes like crayfish laksa and tea-smoked duck breast with pickled cabbage.
First-class passengers and top-tier frequent flyers with Australia’s flag carrier are well-advised to break up the long journey between Sydney and London at the revamped First Lounge in Singapore’s Changi Airport.
Done up in marble and oak and spanning more than 1,000 square meters, it’s just the place to sample locally inspired dishes off a seasonal menu: think crayfish laksa, tea-smoked duck breast with pickled cabbage, or grilled skate in browned sambal butter.
Cocktails, too, nod to Singapore by way of ingredients like calamansi and tamarind.
More information here.
This article originally appeared in the February/March 2020 print issue of DestinAsian magazine (“New Lounge”).