2122 Wishlisted
What We Love
  • Beyond: 1-for-1 Main Dish (save ~$25)
  • Developed by 1855 The Bottle Shop
  • Stylish decor and crockery
  • Quality pastas and wines in Jewel Changi
  • Sakura Ebi Capellini, Beef Cheeks Bourguignon, Green Curry Linguine

78 Airport Boulevard
#02-244/245 Jewel Changi Airport
Singapore 819666

(open in Google Maps)

11:30am - 10:30pm

11:30am - 10:30pm

11:30am - 10:30pm

11:30am - 10:30pm

11:30am - 10:30pm

11:30am - 10:30pm

11:30am - 10:30pm

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From the Burpple community

Ordered both the tiger prawn linguine and duck confetti. Prawn linguine is average, duck confetti is pretty good. Service is good despite the crowd in the restaurant. Best to make a reservation if you are patronising on a weekend evening!

The pork jowl is so guuud, it melts in ur mouth! Tiger prawn capellini was so so


With a buttery crust, the tart was laced with a crumbly topping and the slightly jammy pear filling was light in both its flavour and sweetness. It was served with champagne vanilla ice-cream that had a unique taste to it. A light dessert to have after a hearty main.


The beef cheek bourguignon was comforting, flavourful and well braised that the meat fell apart easily. It was served on a bed of smooth and creamy potato mash; and the mildly sweet and mellowed red wine taste from the sauce complemented the savouriness of the meat very well.

Service was outstanding. Huge variation of food to choose from. Ordered the steak and pork rack and both were done well. The sauces that came along with the chargrilled dishes were interesting. Truffle fries were only $6!!! Overall, good service, nice food, great ambience. Would definitely come back again, even without burpple.

1 Like

I already had high expectations from Perch because they completely blew me away the previous time I ate here so I was even more mind blown after eating this because it completely exceed my expectations. The Grilled Australian Pork Jowl featured extremely tender and well marinated slabs of pork, something that I’ve hardly come across as most pork chops I’ve had usually come over cooked and hard. I’ll admit that when I read that the sauce would be an apple cider jus, I was a little concerned because I’m not a fan of apple cider because of the strong smell. However, it tasted nothing like it and was slightly tart, pairing well with the savouriness of the protein. Also really loved the addition of the slices of caramelised apples which added a nice sweetness to the dish.