Tiger Street Lab at Jewel Changi Airport is back with a new street food collaboration, this time with Yishun-based Jiao Cai Seafood.

The humble hawker joint, helmed by 29 years old second generation hawker Chew Zhi Jie, has also partnered with Timbre Head Chef, Tommy Teo to deliver a trio of mouthwatering, sambal loaded dishes that promises to take no prisoners with its intense spice levels! 

Traditionally enjoyed among large groups at open-aired, no-frills eateries, Tiger Street Lab’s collaboration with Jiao Cai promises to uncage the rich flavours and spices that we’ve come to know and love with BBQ seafood. The Sambal Stingray ($18) is a must-try, with plump, succulent meat complemented by cincalok, a spicy condiment made of tiny fermented shrimps. A good thing Tiger Street Lab is situated within the air conditioned grounds of Jewel, as the intense sambal will send even the hardiest of spice lovers sweating. 

Sambal Stingray ($18)

Dig into some fresh Sambal Kam Heong Clams ($16), which serves up some toothsome clams slathered with Jiao Cai’s special homemade sambal chilli. Every single clam is covered in drool-worthy chilli, so you don’t feel like you’re short changed as you dig further into the generous pile of steaming hot seafood. 

Sambal Kam Heong Clams ($16)

Last but not least, the Double Fried Crispy Pork Belly with Sambal ($17) lives up to its name with its crackling textures and tender meat. A fine dish that does justice to decades of delicious tze char tradition in Singapore! 

Double Fried Crispy Pork Belly with Sambal ($17)

Jiao Cai Seafood’s specially curated menu is now available at Tiger Street Lab, along with a revamped menu offering hawker favourites and beers that are freshly brewed. 

Address: Jewel Changi Airport 05-205  
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Nearest MRT: Changi Airport CG2 
Opening Hours:
Sunday to Thursday: 10am – 12mn
Friday, Saturday, and Eve of Public Holidays: 9am – 1am
Contact:+65 6243 2047

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