Tiger Street Lab – Pair Da Shi Jia’s Signature Dishes With Ice Cold Tiger Beer!

Whenever someone mentions having a meal at Jewel @ Changi Airport, the first thing many Singaporeans think of is the snaking queues at fast food joints such as Shake Shack and A&W. Little do people know that fantastic local cuisine and freshest local beer await them at Tiger Street Lab!

Tiger Street Lab is the brand’s first global experiential concept store, inviting both locals and international visitors to try the culinary creations of talented local chefs. This time round, Tiger partnered with Da Shi Jia (大食家), a zi char restaurant that has been serving great local food for decades. Da Shi Jia’s signature Wok-Fried King Prawn White Bee Hoon and other delicious local dishes will be featured on the menu for six months, alongside specially created Tiger beer-infused bites!

Tiger Street Lab X Miss Tam Chiak Promo: Verbally quote TAMCHIAKTIGER when making payment at Tiger Street Lab and enjoy 10% off ALL beers in a single receipt. Promotion is valid until 31st January 2020

The Wok-Fried King Prawn White Bee Hoon ($18.80) definitely lives up to the hype of being one of Da Shi Jia Big Prawn Mee’s signature dishes. Fresh king prawns are fried at high heat to impart a beautiful wok hei to the white bee hoon, before a rich prawn broth is added and the creation is left to simmer. Bee hoon is the perfect noodle choice for this dish, with every last drop of delicious sauce clinging to every strand. Poking out from within the nest of noodles are the huge king prawns, which are succulent and tender. Each bite of this dish is simply overflowing with umami, and I am drooling just thinking about this dish again! Definitely coming back again just for this dish!

Seen here is the Shiok Ale on the left, and Tiger White on the right.

Accompanying the menu revamp is the debut of a new fresh-from-the-tap seasonal Tiger Beer – the Shiok Ale. Double the hops for double the shiok-ness, the medium-full bodied golden ale has a creamy head and delights the palate with a tropical medley of pineapple and passionfruit notes.This refreshing seasonal brew pairs best with the aforementioned savoury Wok-Fried King Prawn White Bee Hoon.

What’s more, treat yourself to some culinary theatrics while waiting for this dish to be prepared! Peek through the glass windows of the kitchen and admire Chef Seth Sim masterfully fry your meal, battling scorching flames that are so tall they almost touched the kitchen’s ceiling. Watching a master at work filled me with a newfound admiration for the level of skill and technique that goes into each and every dish!

Now that you’ve whet your appetite, go all in on the prawn party and order the Handmade Beancurd Skin Prawn Roll ($15.80). The springy minced prawns and light and crispy beancurd skin make a winning combination. Be sure to dip the prawn roll into the mayonnaise!

If curry is more your style, check out the Indonesian Curry King Prawns ($34.80). This curry features the same huge king prawns as the signature King Prawn White Bee Hoon, so you know you’re in for a treat! The prawns add a deep prawn flavour, which is amplified by the various spices used in the curry. The curry sauce also has just the right amount of coconut milk, making it thick and hearty without being overly rich and jelak. Make sure to wipe up all of that delicious curry with the light and fluffy fried Mini Mantou!

Allergic to prawns but still love seafood? Tiger Street Lab has just the thing for you! The Nyonya Sambal Stingray ($16.80) is quite different from your usual hawker fare but equally delicious. The sambal used is more fragrant than typical sambal stingray, which has bold, assertive flavours and is often quite spicy. Fresh onions and calamansi lime juice add a pop of freshness to the dish as well. Stingray lovers, definitely give this a try!

Another unique seafood dish is the Pickled Garlic Fried Barramundi Fillet ($18.80). Locally-farmed fresh barramundi is used for this dish to ensure that the fish is fresh. The fillet is lightly fried till golden brown, while the pickled garlic adds a unique umami, and subtle garlic flavour to the dish.

Pair your favourite Tiger Beer with the Trio Sampler ($18.80) of Sambal Quail Eggs, Salt Pepper Shrimp and Tiger-infused Crispy Baby Sotong! All three snacks are bite-sized flavour bombs, perfectly designed to be complemented with a refreshing ice cold Tiger Beer. My personal favourite was the Tiger-infused Crispy Baby Sotong, which has Tiger Radler Lemon incorporated into the sauce. The Tiger Radler Lemon added a fresh, subtle tanginess to the crunchy sotong, making the dish even more addictive!

The Tiger Beer-Battered Assortment ($18.80) incorporates beer into its batter. Here, the beer adds a hoppy aroma to the fried chicken, bananas, mushrooms, baby squids and scallops. If you love variety, this dish is definitely for you!

After a great meal, stick around Tiger Street Lab and customise your very own bottle of Tiger Beer by adding your name and picking your own bottle labels! You can even represent your local neighbourhood with district labels — custom bottle labels which depict famous landmarks within each area of Singapore, such as the Chinese Gardens in Jurong or Chomp Chomp Food Centre in Serangoon!

Be it for a family gathering or a couple of beers with friends, Tiger Street Lab seems to be the perfect place. Great food, stellar drinks and the wonderful atmosphere definitely make Tiger Street Lab one of Jewel @ Changi Airport’s premier dining destinations. So whether you’re coming to pick up your loved ones or to fly off for a holiday, drop by Tiger Street Lab at Jewel @ Changi Airport for unique beers and fantastic local fare!

Tiger Street Lab X Miss Tam Chiak Promo: Verbally quote TAMCHIAKTIGER when making payment at Tiger Street Lab and enjoy 10% off ALL beers in a single receipt. Promotion is valid until 31st January 2020

This post was brought to you by Tiger Street Lab.

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