SIN: SATS Premier Lounge Terminal 3 @ Changi Airport T3
Make your own 'laksa' before flying off!
It certainly wasn't the best, but I was pretty impressed by the coconut gravy that was adequately rich and thick. Accompanying the white noodle in each bowl were fish cake slices, beancurd puffs and half a boiled egg. The mildly sweet shrimp paste chili balanced out the savoury gravy, and the chopped Vietnamese cilantro made the dish aromatic.
It might look simple, but the chicken porridge was seasoned well and adequately velvety. Which is your favourite topping out of the three available: you tiao (lit. Chinese cruller), shredded ginger and chopped spring onions?
Accompanying the not-so-aromatic chicken rice was roasted chicken thigh seasoned with soy sauce, which turned out to be pretty succulent. Equally tender was the grilled spicy chicken that went together with the slightly spicy fried rice.
Jeera rice, which is an Indian dish of rice mixed with cumin seeds, was featured that evening. It wasn't particularly aromatic though, but I quite enjoyed the tawa paneer (Indian semi-dry curry with cottage cheese cubes). The Western fare of baked cream snapper, together with creamy and milky mashed potatoes, was much more palatable.
I msut say that even though I hardly spotted potato cubes and leek, the piping hot cream soup tasted really pleasant.
Overall: 8/10
When was the last time I posted on an airline lounge? Today's post shall kickstart the short series on post-COVID-19 pandemic travel to Azerbaijan, a country in the Caucasus that was formerly part of the Soviet Union. I could finally make use of my Priority Pass membership once again to have dinner before flying off from our beloved Changi Airport.
Why not savour some laksa, a spicy noodle dish that's popular in Southeast Asia, while you're there? There's a station that allows you to blanch your own noodle and pour as much gravy as you like.
Laksa
It certainly wasn't the best, but I was pretty impressed by the coconut gravy that was adequately rich and thick. Accompanying the white noodle in each bowl were fish cake slices, beancurd puffs and half a boiled egg. The mildly sweet shrimp paste chili balanced out the savoury gravy, and the chopped Vietnamese cilantro made the dish aromatic.
Chicken Porridge
It might look simple, but the chicken porridge was seasoned well and adequately velvety. Which is your favourite topping out of the three available: you tiao (lit. Chinese cruller), shredded ginger and chopped spring onions?
Chinese & Indonesian Food
Accompanying the not-so-aromatic chicken rice was roasted chicken thigh seasoned with soy sauce, which turned out to be pretty succulent. Equally tender was the grilled spicy chicken that went together with the slightly spicy fried rice.
Indian & Western Food
Jeera rice, which is an Indian dish of rice mixed with cumin seeds, was featured that evening. It wasn't particularly aromatic though, but I quite enjoyed the tawa paneer (Indian semi-dry curry with cottage cheese cubes). The Western fare of baked cream snapper, together with creamy and milky mashed potatoes, was much more palatable.
Salad & Chicken Ham
I wasn't impressed with the salad as the vegetables weren't so fresh, although the cherry tomatoes were very juicy. I also took a slice of chicken ham that was nothing to rave about. Pika's advice: If you're looking for cheese to go with some cold cuts, do be informed that there are only processed cheese slices available.
Potato Leek Soup
I msut say that even though I hardly spotted potato cubes and leek, the piping hot cream soup tasted really pleasant.
Sausage Pastry & Watermelon
It'd been a long time since I had a sausage pastry. While it didn't look appetising, I still took a piece anyway and used the small toaster nearby to heat it up. Obviously I couldn't make it crispy, but it actually tasted decent. As for the watermelon cubes, they were sweet, but not so crunchy.
Beverages
I took a glass of red wine that tasted mild, but sweet, as well as a not-too-bad mug of cappuccino from one of the coffee machines. Later on I shared a can of ginger ale with my BFF.
Melon's Rating
Taste: 7/10
Ambience: 6.5/10Overall: 8/10
It's possible to pay to use the lounge for 5 hours should you wish to do so. At the point of writing, the price is ~S$76.70 per adult.
SATS Premier Lounge Terminal 3 @ Changi Airport T3
80 Airport Boulevard
Level 3, Transit Area
Changi Airport Terminal 3
Singapore
(Twenty Four / Seven)
*No separate price given as lounge access is included under Priority Pass.
Have a nice meal,
Cliff(y)
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