Welcome to Changi.

It has since been a while that we had heard about the folks behind Wild Coco ever since the opening of their Circular Road and Boat Quay outlets some time back; a brand that is not known to rest on their laurels, it does seem like they had been working behind the scenes for a while on the opening of their new flagship location that is situated at the second level of Jewel Changi Airport. Wild Coco can be found in one of the shop units surrounding the Jewel Rain Vortex, being located right beside the outlet of Tutto by Da Paolo there. The design style of the outlet still sticks pretty closely to that of their Circular Road and Boat Quay outlets which places an emphasis of a nostalgic look replicating that of colonial era coffeehouses and featuring tropical murals around the walls — all that whilst blending in with the view of the Jewel Rain Vortex at the back of the entire establishment. Similar to how the menu is being structured at their other locations, the menu is split into categories dedicated to Nasi Lemak, Fresh from Wok, Singapore’s BBQ, Only at Wild Coco, Sides, Singapore Laksa by Laksa Labo, Snack Shack and Coconut Shakes & Desserts. Beverages available would include that of Drinks (House), Jewel Exclusive, Traditional Gourmet Kopi and Traditional Teh and Local Beverage.

Wild Coco has always been known to release an outlet-exclusive item with the opening of a new outlet and the outlet-exclusive Nasi Lemak at Wild Coco’s Jewel Changi AirPort flagship store would be the Ayam Bakar Nasi Lemak. Offering two (2) versions of the Ayam Bakar Nasi Lemak, there is the rendition that comes as-is, while the other version would be the Ayam Bakar Nasi Lemak with Burnt Green Chili which we have had. Wild Coco describes their Nasi Lemak to come with elements such as fresh coconut milk for its coconut rice, fresh chicken, sambal, sunny side-up, anchovies, peanut and Japanese cucumber. Going straight for the Ayam Bakar, we felt that Wild Coco had gotten their Ayam Bakar right — the chicken leg does come with a noticeable hint of sweetness from the use of Kecap Manis whilst carrying smokiness from the grilling process. Beneath that flavourful skin, the chicken leg is juicy and tender. Smothered with Burnt Green Chili, it comes with a savoury, smoky, tangy and spicy note that one would expect from Sambal Hijau — the spiciness coming at a level in which would also tickle the tastebuds for those whom are tolerable to moderate levels of spiciness. The coconut rice does come with a noticeable fragrance from the use of coconut milk that lingers at the back of the tongue; the consistency of the rice being soft and fluffy, while other elements like the sunny side-up comes with a runny egg yolk with soft egg whites and crisp brown edges without any undesirable odour from overused oil. The anchovies do come crisp, while the accompanying sambal carries a hint of sweetness with a spicy kick that also tickles the tastebuds for those whom are tolerable to moderate levels of spiciness.

For 2 decades or more, this pakcik often sells out after lunch.
.
He fries each order individually, so there's usually a queue waiting patiently.
.
The soft chewy yellow noodles carry a smoky savoury salty spice flavour, contrasted by crisp bean sprouts and juicy cucumbers, both lending a vegetal sweet flavour. Bits of wispy whisked chicken egg lend a slight eggy sweet savoury note.
.
You can opt to add several ingredients, which most do - from springy fish cake, tender boiled potatoes, soft overeasy chicken egg, to crispy battered chicken cutlet.
.
.
.
Mee Goreng
Abdul Latiff Food Stall
@ Airline House, 25 Airline Road #B1-18
.
More details:
https://ivanteh-runningman.blogspot.com/2025/04/best-of-singapore-hawkers-mee-goreng.html

A jasmine tea base layered with tropical tamarind and perfumed lemon from Guangdong. Cooling and refreshing, drink liao confirm shiok.

Sweet and zesty, the tamarind gives a tangy tropical lift while the lemon adds a bright citrus edge. The jasmine tea note lingers gently, fragrant without any astringency. Overall the taste is floral and fruity, light yet satisfying, easy to finish without feeling heavy. A vibrant, fragrant cooler that’s simple but well‑crafted, refreshing both palate and mood.
.
🚩i·tea - Changi Airport T3, 65 Airport Blvd., B2-30 Singapore Changi Airport, Terminal T3, Singapore 819663
.
.
.
#酸角香柠爽 #TamarindCitrusCooler #iTea #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #changiairportt3

Layers of coffee soaked ladyfingers and mascarpone cream stacked neatly. The sponge was moist without collapsing, carrying a gentle bitterness from the coffee and liqueur. The mascarpone was airy and smooth, melting on the tongue. A chocolate topping gave a subtle finish without dryness. Creamy, fluffy, and indulgent.

Golden rings of calamari with a light crisp batter that gave way to a chewy center. The lemon aioli was cool and creamy, its citrus lift cutting through the fried richness. Together they made a refreshing mouthful that kept the dish lively.

Beef meatballs in tomato sauce. The sauce was rich and tangy, clinging to the meatballs with a comforting warmth. Each bite carried the sweetness of slow cooked tomatoes, balanced by the saltiness of shredded cheese melting into the sauce. The meatballs were tender, though the sauce was the highlight.

Mafaldine pasta with ruffled edges catching the spicy tomato and garlic sauce. The noodles were firm and al dente, soaking up the heat of chilli. The stracciatella added a creamy milky contrast, melting into the sauce and softening the spice. Each forkful balanced fiery tomato with gentle cream.

Bucatini coated in a tomato cream sauce, glossy and savoury. The noodles were thick and chewy, holding the sauce well. The crab flavour was subtle and less pronounced than expected, but the umami from the Grana Padano gave depth. Hearty and saucy, though the crab could have shone more.

This was probably the fastest Italian meal I have experienced. I ordered and within minutes the dishes arrived, still warm and inviting. Service was efficient and friendly. I noticed their pizzas being served at remarkable speed too, which left me curious to try them on my next visit.

Granchio ($28)
Bucatini coated in a tomato cream sauce, glossy and savoury. The noodles were thick and chewy, holding the sauce well. The crab flavour was subtle and less pronounced than expected, but the umami from the Grana Padano gave depth. Hearty and saucy, though the crab could have shone more.

Arrabbiata ($17) Add-on Stracciatella (+$5)
Mafaldine pasta with ruffled edges catching the spicy tomato and garlic sauce. The noodles were firm and al dente, soaking up the heat of chilli. The stracciatella added a creamy milky contrast, melting into the sauce and softening the spice. Each forkful balanced fiery tomato with gentle cream.

Polpette al Sugo ($16)
Beef meatballs in tomato sauce. The sauce was rich and tangy, clinging to the meatballs with a comforting warmth. Each bite carried the sweetness of slow cooked tomatoes, balanced by the saltiness of shredded cheese melting into the sauce. The meatballs were tender, though the sauce was the highlight.

Calamari Fritti ($15)
Golden rings of calamari with a light crisp batter that gave way to a chewy center. The lemon aioli was cool and creamy, its citrus lift cutting through the fried richness. Together they made a refreshing mouthful that kept the dish lively.

Tiramisu ($13)
Layers of coffee soaked ladyfingers and mascarpone cream stacked neatly. The sponge was moist without collapsing, carrying a gentle bitterness from the coffee and liqueur. The mascarpone was airy and smooth, melting on the tongue. A chocolate topping gave a subtle finish without dryness. Creamy, fluffy, and indulgent.
.
🚩Tutto by Da Paolo (Jewel) - Pizza, Pasta, Gelato, 78 Airport Boulevard 02-246/247 Jewel, Singapore Changi Airport, 819666
.
.
.
#Granchio #Arrabbiata #Tiramisu #PolpettealSugo #CalamariFritti #TuttobyDaPaolo #Italiancuisine #pasta #dessert #meatball #westernfood #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #Mafaldine #Bucatini

($4.90) consisted of peach gum + snow fungus + ruby goji berries. Its quite interesting and w not that sweet osmanthu oolong tea.

20 Nov’25, Thu🌦️
📍Jack’s Place (Jewel Changi, SG)
- Fire Trio Combo 鮭魚, 蝦, 雞三拼 🐟🦐🍖
- Garlic Bread 蒜蓉麵包🍞
- Mushroom Soup 蘑菇湯🍄‍🟫
- Chocolate Ice Cream 巧克力冰淇淋🍨
- Black Coffee 無糖黑咖啡☕️

Team-bonding lunch, just eat only~
Super filling and pretty satisfying lunch!

Meal before my flight after work. Hehe. This was inside the international food hall at Terminal 4 transit area.

The set included shredded cabbage with sesame sauce and a bowl of miso soup. The pork katsu don consisted of a pork cutlet and egg served over rice. The red spice and pickled ginger were my own additions from the condiments section.

The pork cutlet looked visibly crispy, but the texture lost its crunch because of the egg on top and the sauce drizzled over the rice. The moderately thick batter turned soggy, though the meat remained succulent and paired well with the piping hot rice beneath. The rice had a slightly sticky texture and was flavoured with savoury sauce that seeped through from the cutlet, adding a touch of greasiness. The egg seemed to have been heated together after plating, sticking to the batter and causing more sogginess. At least the yolk was partially flowy and jammy. Still, it was a comforting and filling bowl.
.
🚩Maruhachi (T4 Transit Area), International Food Hall, 10 Airport Blvd., Changi Airport, Singapore, Terminal 4, Singapore 819665
.
.
.
#porkkatsudon #tonkatsu #Maruhachi #katsudon #mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #oishii #美味しい #とんかつ/トンカツ #とんかつ丼 #donburi #porkcutlet #changiairport