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78 Airport Boulevard
#05-205 Jewel Changi Airport
Singapore 819666

(open in Google Maps)

Thursday:
09:00am - 03:00am

Friday:
09:00am - 03:00am

Saturday:
09:00am - 03:00am

Sunday:
09:00am - 03:00am

Monday:
09:00am - 03:00am

Tuesday:
09:00am - 03:00am

Wednesday:
09:00am - 03:00am

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Reviews

From the Burpple community

@tigerbeersg, collaborated with @dashijiabigprawnmee to create a special yusheng, which contains Tiger-infused Popping Candies and Shredded Snow Pear that give a “fire-crackling” effect and a refreshing crunch.
Besides that, diners can also enjoy great local flavours with dishes such as
• 💕 Salt Pepper Crispy Shrimps with Curry Leaves. ($14.80).
• 💕Wok-fried King Prawn White Bee Hoon. ($18.80).
• 💕Tiger-Infused Crispy Baby Sotong. ($15.80).
• 💕Pickled Garlic Fried Barramundi Fillet. ($18.80).
My fav dish is the salt pepper crispy shrimps with curry leaves. Pair it with Shiok ale (seasonal brew from Tiger Beer, a tropical medley of passionfruit and pineapples). It’s so shiok, I couldn’t stop!
Tiger Street Lab will be operating as per normal on the eve of CNY and all 15 days of Chinese New Year.
📍 Tiger Street Lab.
78 Airport Blvd, #05-205.
Jewel Changi Airport.

First up, the curry tiger prawns were just atrociously delicious. Totally loved the curry which we only wished there was more after cleaning up every drop with our fried mantou. Sucking on fresh prawn head with the curry was freaking satisfying.
Of cos, the recommended pairing of the curry prawns with the olive fried rice was great match. On its own, the olive fried rice already had our thumbs up.
We also tried the battered assortments which was kinda interesting without knowing what you gonna get each time. From mushroom, to wasabi prawn and banana, it was a fun dish to go along with a glass of beer.
This collab was a good one especially to try out some different dishes other than the prawn mee and Beehoon at 大食家. Another good reason to return would be for the beer and beautiful surrounding to dine in.

This is its first-ever global concept store, where it collaborates with different local talents to create enticing local dishes and merchandise.

Other than seasonal brews and personalised beer bottles, you can expect local street food and zi char favourites cooked up by the chefs of Da Shi Jia 大食家.

This includes a diverse menu of local food faves such as Wok-fried King Prawn White Bee Hoon, Handmade Beancurd Skin Prawn Roll, Indonesian Curry King Prawns, and the Trio-Sampler of Sambal Quail Eggs, Salt Pepper Shrimps and Tiger Infused Crispy Baby Sotong – with some dishes incorporating unique beer flavours.

Tiger Street Lab X DFD Promo
Quote “DFDTIGER” to cashier when you visit Tiger Street Lab and enjoy 10% discount of ALL beers in the single receipt. Promotion valid until 31st January 2020.

bit.ly/tigerstreetlab
#DFDSP

We had cereal prawns which was rather decent but not great. The cereal wasn’t fragrant enough compared to others I’ve tried.

1 Like

The coffee pork ribs really stood out. It was slightly crisp at the sides and the coffee was so fragrant too!

The moonlight horfun is their signature dish, the horfun had a chewy texture but it was a bit too salty in terms of flavour! The flavour reminds me of the black hokkien mee from Malaysia too.

1 Like
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