Located right beside the Coach boutique in Jewel Changi Airport, the restaurant is as warm and classic as you’d expect of the American fashion house. Bedecked with bronze mirror walls, poured terrazzo floors, and a yellow taxi cab embedded in the ceiling, it’s a dining destination for steakhouse classics and inspired woodfire cooking.
Head chef Kurt Sombero, who cut his teeth at Burnt Ends, helms the grill with finesse, serving up a mouthwatering Linz Heritage Angus beef ribeye with garlic confit and thyme. You also shouldn’t miss the succulent Maine Lobster, served simply with black pepper hollandaise and roasted lemon.
Both the Maryland Swimmer Crab Cake and Steak Tartare are solid, but if you only have room for one thing, make it the Chicken Bucket – juicy fried chicken served in a Coach leather-encased tub – and slather on the accompanying housemade hot honey. It’s a bona fide crowd-pleaser.
Don’t miss the Sunday Prime Rib ($68++ per person), a luscious dish carved tableside from a rolling trolley. Dry-aged in-house for about 25 days, the corn-fed beef is infused with smoked corn husks and Woodford Reserve Kentucky Straight Bourbon Whiskey, before its rendered fat is brushed back over the prime rib. The result is beautifully tender and juicy.
Pair it with the grilled kale and arugula salad and smoked butter mashed potatoes for a properly indulgent meal.
Fancy some grape? Head sommelier Jane Yoon has curated an impressive 100-bottle all-American wine list, featuring standouts like the cult wine Screaming Eagle and Californian sparkling Schramsberg.
