What To Eat At Jewel Changi Airport

"A Yunnan restaurant chain’s first overseas outlet brings an 88-seat space that spotlights ingredients cultivated up to 6,000 metres in Yunnan’s highlands, such as wild mushrooms, preserved vegetables and black truffle. Signatures include steam pot chicken soup—pressure-steamed for three hours in customised earthenware pots—first sipped as a chicken soup before the chicken is seasoned with green peppercorns, beansprouts, chillies and mala sauce; other favourites include stir-fried wild porcini mushrooms with dried chillies and beef stew. About 20% of the menu features new dishes like truffle rice noodles in prawn broth and salt-grilled salmon head. Positioned at an iconic location to showcase Yunnan cuisine and ingredients to a global audience, the brand (also known as “yun hai yao”) hopes to use the Singapore outpost as a springboard for the South-east Asian market." - Kenneth Goh