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.
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.
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!
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
Nearest MRT: Changi Airport CG2
Sunday to Thursday: 10am – 12mn
Friday, Saturday, and Eve of Public Holidays: 9am – 1am
Contact:+65 6243 2047