Food Republic at Jewel Changi Airport reopens with four Michelin Bib Gourmand stalls in a 1970s-inspired space

If you’ve found yourself wishing for one last plate of local food before leaving Singapore, Food Republic’s newly reopened outlet at Jewel Changi Airport is that convenient last stop to sate those cravings.

The food court isn’t new, though. It first opened at Jewel Changi in 2019, before closing in April this year for a three-month revamp, and officially reopened on July 3. 

The refreshed 500-seater food atrium now houses four Michelin Bib Gourmand stalls, as well as 18 other stalls, covering just about every iconic local dish.

Beyond the food, though, it was the refreshed interiors that immediately caught our eye. It is designed to resemble Singapore’s neighbourhoods and spaces of the 1970s, recreating old-school storefronts and nostalgic elements that make the experience feel a little more special.

The decor is immersive, with decorative touches from our childhood tucked into almost every corner of the food court, and at every stall. It’s quite a different experience from your usual Food Republic.

Take a walk around, and you’ll see provision shops, vintage signboards, woven bamboo baskets, timber furniture, and hand-painted murals. 

There are also more than 10 photo spots scattered throughout the space, including life-sized hawker displays of an ice kachang vendor, fishball noodle seller, and youtiao (deep-fried dough strips) hawker that make you feel like you’ve stepped back in time.

Of course, it is admittedly pricier than your neighbourhood food court. But that’s to be expected for a dining destination at Jewel.

The new space houses four Michelin Bib Gourmand stalls, among some notable additions:

1. MP Thai

Founded in 2020, MP Thai is a family-run Thai concept that has held a Michelin Bib Gourmand for two consecutive years: 2024 and 2025. The Jurong East favourite now has its first food stall at this Food Republic outlet, serving authentic Thai fare made with secret homemade sauces and rich broth.

We had the steamed grouper with Thai sour chilli (S$16.90), and the broth itself stood out immediately. It was intensely aromatic, layered with fresh herbs and a bright acidity that complements the soft grouper, which comes apart easily while still holding its shape.

2. Na Na Homemade Curry

Na Na Homemade Curry has earned the Michelin Bib Gourmand for 10 consecutive years, serving rich Peranakan-style curries made from a family recipe from 1989. Its gravies are made with a secret blend of dried chillies and herbs, creating bold and deeply flavourful curries.

The chicken curry set with rainbow bread (S$11.90) is a rich, spice-forward curry with layers of depth, coating tender chicken that pulls apart effortlessly. The nostalgic rainbow bread was a fun touch, too — it’s been a while since we’ve seen it, and it was perfect for soaking up every last bit of curry.

3. LiXin’s Traditional Teochew Fishball Noodles

It started as a pushcart in 1968, and has since become one of Singapore’s best-known fishball noodle brands. LiXin Traditional Teochew Fishball Noodles remains known for its handmade yellowtail fishballs, which are still made fresh daily using a heritage Teochew recipe dating back to the 1960s.

We had the LiXin Signature Noodles (dry, S$8.90), which came with springy handmade fishballs, savoury meatballs, fishcake slices, and a comforting bowl of soup on the side. The noodles had a pleasant chew and were well coated in a savoury, addictive, and punchy chilli sauce, while the fishballs delivered their signature bouncy bite.

4. Jian Bo Shui Kueh

We’ve all seen this brand around. Jian Bo Shui Kueh dates back to 1958, and has built a following around one simple dish: Teochew-style steamed rice cakes topped with its homemade savoury chai poh. 

Its shui kueh (S$4 for five, S$6 for eight), silky-soft rice cakes paired with the savoury preserved radish, make for a comforting, fuss-free snack.

5. Honourable mentions

Another stall worth considering is Ai Shan Claypot Express from Hong Kong, and it has opened its first international outpost here at Jewel Changi. 

The brand specialises in Hong Kong-style claypot rice infused with Hunan flavours, with each claypot cooked to order for a crisp, golden rice crust underneath. It also uses a blend of two types of rice and a homemade soy sauce made with more than 20 spices for added depth of flavour.

Its signature house special Four Treasures claypot rice (S$12.80) comes topped with a mix of ingredients such as sweet Chinese sausage and pork lard. Mix it up, and every grain of rice is coated in the fragrant soy sauce and infused with smoky wok hei. The crisp layer of scorched rice at the bottom made for some good, added texture.

Beyond the Michelin Bib Gourmand names, there are still plenty more worth checking out. You can expect to see stalls such as fourth-generation Padang Lezat Authentic Indonesian Cuisine, Ju Fu Bak Kut Teh, Yang Sayang Chicken Rice, and First Street Fried Prawn Noodles.

If you’re saving room for dessert, Dessert Heaven’s White chendol (S$5) and Toast Today’s Singapore slushie (small S$4.50, large S$5) are both Jewel exclusives that you won’t find elsewhere.

From now till July 31, diners who spend at least S$18 (up to two combined receipts) can also redeem a limited-edition postcard inspired by old Singapore. It even comes with stamps, so you can mail it overseas directly from the food atrium.

This was a hosted tasting.

For more ideas on what to eat at Jewel Changi Airport, read on our food guide with 32 spots to check out and Lady M‘s refreshed space and menu.