886 Taiwan Ye Shi recreates Taiwan’s Shifen at Changi Airport with affordable Taiwanese fare

For many, Changi Airport is where journeys begin and end, where we welcome loved ones home or send them off on their next adventure. 

It’s also home to a growing lineup of dining spots worth visiting — even if you’re not catching a flight — with everything from international restaurants to local favourites.

If you’re craving a taste of Taiwan before your next trip — or simply looking to relive memories of one — 886 Taiwan Ye Shi is the newest reason to drop by Terminal 3. 

Better yet, from July 20 to 23, the first 886 dine-in customers each day will receive a complimentary bowl of la mian, with a choice between the jiang mu ji la mian — hand-pulled noodles with ginger chicken broth, and hong shao beef la mian — slow-simmered braised beef broth with tender beef.

One-way ticket to Taiwan, no passport required

Located at Basement 2 of Changi Airport Terminal 3, 886 Taiwan Ye Shi is a new restaurant inspired by Taiwan’s railway towns and bustling night markets, serving iconic street food favourites such as la mian, XXL chicken cutlets, rice bowls, xiao long bao, and bubble tea. 

It draws inspiration from Shifen, a charming town best known for its railway, vibrant night market scene, and the tradition of releasing sky lanterns with wishes written on them. 

The name “886” is a nod to Taiwan’s international dialling code (+886), while also sounding like “bye bye” in Taiwanese internet slang — a fitting reference for a restaurant located within an airport. 

Besides dining in a transport-themed setting, guests can scan a QR code at the entrance to submit their wishes as part of a Shifen-inspired virtual sky-lantern experience.

Diners can step into a full-size vintage Taiwanese train cabin, with railway tracks running through the restaurant and glowing sky lanterns overhead — it’s a little slice of Taiwan’s charm in Changi!

Affordable street food faves

That Taiwanese-inspired experience extends to the menu, too, with a lineup of affordable comfort food, street snacks, desserts, and drinks.

Before you even get to the mains, make a pitstop at the self-service cold dish station, where small plates start from just S$1. 

Choose from a rotating selection of spicy and non-spicy bites, including black pepper edamame and mala king oyster mushrooms — perfect for nibbling while waiting for your meal.

One of Taiwan’s most iconic street snacks, the XXL chicken cutlet (S$9.90), doesn’t disappoint. The generously sized cutlet arrives crisp and golden, finished with a fragrant seasoning that adds just enough spice. 

Each bite remains juicy beneath the crunchy coating, making it an easy crowd-pleaser. It is best enjoyed fresh while it’s still hot, as the meat becomes firmer once it cools.

If you’re after something more comforting, order the jiang mu ji la mian (S$13.90), with a tender chicken drumstick that sits atop the springy hand-pulled noodles. 

Despite its name, the broth isn’t overly ginger-forward, instead delivering a rich, soothing broth that feels especially satisfying on a cold day. It’s hearty without feeling too heavy, making it easy to polish off.

The signature trio set (S$15.90) is for indecisive diners — it offers a sampler of three Taiwanese staples: oyster mee sua, a beef take on the traditionally pork-based lu rou fan, and chicken sesame rice. 

It’s a great option for sharing or for those looking to sample a little of everything. Among the trio, the chicken sesame rice stood out — its fragrant sauce coated every grain of rice beautifully, though the meat leaned slightly too firm.

The signature XO fried rice (S$16.90) comes loaded with plump prawns and carries a pleasant wok hei aroma. While we found the flavours a little muted on their own, a spoonful of the house chilli oil added the extra punch it needed to bring everything together.

You’ll also find familiar Taiwanese snacks such as the assorted deep-fried xiao long bao (S$6.90), available with either original or mala fillings. 

While these aren’t filled with the usual broth you’d expect from traditional soup dumplings, the filling remains moist and juicy, while the crisp golden exterior offers a satisfying contrast. 

The final stop: Sweet treats and sips

No Taiwanese feast feels complete without dessert, and this ended up being one of our favourite parts of the meal.

The Modern pudding — four toppings (S$7.90) combines silky soy beancurd and cooling grass jelly with a generous selection of toppings, including chewy taro balls, red beans, and konjac jelly. It also comes with soy milk, sugar syrup, and peanut powder on the side, allowing you to adjust the sweetness and texture to your liking. 

We found the dessert enjoyable even before adding the extras, so we’d recommend using them sparingly.

If you’re after something lighter, the mini premium egg tarts (S$3.50) make for an easy finish. Despite their petite size, they deliver flaky, buttery pastry wrapped around a smooth, lightly sweet egg custard.

To wash everything down, we paired our meal with the warm soy milk (S$2) and signature bubble jasmine milk tea (S$5.50). The soy milk was simple and comforting, while the milk tea struck a nice balance between fragrant tea and creamy sweetness, making it a fitting accompaniment to the richer dishes.

Whether you’re catching a flight, welcoming someone home, or simply craving comfort food, 886 Taiwan Ye Shi offers a taste of Taiwan without leaving Singapore. 

Coupled with its transport-inspired interiors and wallet-friendly menu, it’s a spot worth adding to your Changi Airport dining list.

This was a hosted tasting.

Curious about more new openings? Read more about Kuro Kare’s anticipated return and Sushi Zushi’s new outlet opening in Bugis.