Changi Airport Group (CAG) has made official announcement that expansion and renovation works at Terminal 2 (T2) will commence after the Chinese New Year holidays, beginning with check-in rows 9 to 12 in the Departure Hall. This marks the beginning of a multi-year expansion project which will increase T2’s handling capacity, as well as to replace facilities and amenities which are nearing the end of their shelf lives.
The expansion project will add 15,500 square metres to the terminal building and increase Changi Airport’s capacity by five million passengers per annum (mppa). This brings Changi’s total capacity to 90 mppa when the works are completed around 2024.
Last refurbished in 2006, the refreshed T2 will sport even more greenery and natural elements at every turn, in keeping with Changi’s signature garden theme in its terminals. There will also be space added in the Departure and Arrival Halls, giving more room to airport operations such as check-in and immigration clearance. Additional retail and F&B outlets will be introduced in both the public and transit areas, providing passengers and visitors with wider and refreshed options. At the same time, passenger touchpoints will be enhanced for a smoother and more seamless experience.
The refurbished T2 Departure Hall will feature a spacious common-use central Fast And Seamless Travel (FAST) zone, with more automated check-in kiosks and bag drop machines. With this, more passengers will be able to use these self-service options to check-in early. Concurrently, the existing rows of check-in counters in the Departure Hall will be transformed to better serve passengers. All in all, the passenger handling capacity in the hall will be increased by as much as 20%.
To facilitate the expansion works, some airlines operating in T2 will be shifted to alternative check-in rows within the terminal during the course of works. The two flight information display flip boards will be retired, with the one between Check-in Rows 9 and 10 to be decommissioned next month.
A duplex F&B concept will be introduced at the north end of T2’s landside leading to Jewel Changi Airport, to provide visitors with a fresh dining experience, while transforming this gateway to Jewel.
In the Departure Transit Hall, the Orchid Garden, which has provided calm reprieve to many passengers with its elegant orchids since 1997, will be closed to make way for a new garden. This new garden will showcase a revolutionary landscape design, incorporating a plethora of new plant species for the enjoyment of passengers when it re-opens.
To cater for more retail and F&B offerings for passengers, the commercial spaces within the Departure Transit Hall will be increased. In particular, the food street areas along the length of the Departure Transit Hall and overlooking the tarmac will undergo refurbishment. Designed to provide passengers with a garden dining experience, this area will incorporate dramatic green walls, hanging plants and soft lighting. More F&B kiosks options will be brought in, along with additional seating and a newly curated tenant mix for an enhanced dining experience.
In addition, all passengers, whether transferring, transiting or departing, can also look forward to refreshed waiting areas with more comfortable seating, relaxation zones and a new play area for children. New experiential zones will be introduced at various locations within the Departure Transit Hall to keep passengers entertained during their time at Changi.
To cater to higher passenger traffic passing through T2, the Departure and Arrival Immigration Halls will be expanded. Specifically, the Immigration Halls will be reconfigured to support additional automated immigration lanes. The Immigration Halls will similarly incorporate lush greenery, extending a warm welcome to our passengers.
To handle a higher volume of bags at T2, two existing baggage belts will be lengthened and another two new belts will be added, bringing the total number of baggage belts to 10. The Early Baggage Storage system will also be upgraded from semi-automated to fully-automated, allowing some 2,300 bags to be stored at any time.
In the Arrival Hall, a garden-like lounge will be created, where meeters and greeters can wait comfortably for their friends and families to arrive.
For the dining outlets in the public area of the airport, McDonald’s in the Arrival Hall will close on 31 January 2020, while Starbucks in the Departure Hall will cease operations in April 2020. The remaining F&B outlets in T2’s public areas will remain open for passengers and visitors until the later phases of the expansion works. With the refurbishment, a new cluster of F&B kiosks will offer additional quick bites options at the south end of the Arrival Hall.
NomadX is a multi-label destination that promises unique retail adventures and pastures. An experiential store that recognises your individuality, knows what you like, and finds what you seek. The multi-label concept store promises to be ever-changing, never boring.
Explore new brand concepts and first physical presence for major e-tailers. With 18 brands offering a line-up of new-to-market products and experiences across beauty, fashion, electronics and dining. Discover exclusives within thematic retail showroom spaces in the NomadX store, where you can see, touch and try out the various online offerings before making a purchase by scanning the product QR code. Shopping at NomadX is now 24/7 with over 3,000 SKUs from more than 30 local and international brands.
NomadX is a doorway for urban millennials to experience new worlds, boundaries and lifestyles, sourced and handpicked from eclectic cities and cultural trends.
The "X" in NomadX stands for the intersection of styles, tastes, products, brands and people. Giving you free reign to explore who you want to be — they curate collections across fashion, beauty and lifestyle to help you discover and taste new identities and possibilities.
Just as el mero mero is Mexican slang for “the main man” or “the go-to guy”, so is El Mero Mero the restaurant the go-to place for Mexican gastronomy.
Five years after it first opened its doors, the restaurant has reinvigorated its mission of being the venue that sets the bar for Mexican hospitality. El Mero Mero at Chijmes brings to life the vital energy of Mexican culinary culture in all its allure and complexity, and this refreshed energy is manifested throughout all El Mero Mero.
The space has been refurbished with care for a renewed impression. Soft ivory walls, marble tables and lush green plants frame the open- plan kitchen where chefs work together in plain sight, their precise movements drawing the eye to what guests will shortly be dining on. The counter seating offers up-close kitchen- side dining that will illuminate different facets of Mexican food and transform your understanding of Mexican dining. This attention to detail and deep understanding of presentation permeates the new menu, which is designed to reflect both Mexican culinary history and its dynamic modern foodscape.
Consider El Mero Mero’s range of botanas or Mexican small plates such as the classic Baja Fish, elevated, and the Corn Sampler, a dish that plays with different flavours to offer a new perspective on corn; the selection of cocktails based on mezcal including the eponymous El Mero Mero that uses orange-infused mezcal for a subtly smoky, and refreshing long drink.
El Mero Mero’s new menu showcases traditional flavour combinations, and also demonstrates the current Mexican culinary trends. As representative of a cuisine that has so much more to offer, beyond the tacos and burritos that Singaporeans are familiar with: El Mero Mero hopes to open our eyes, minds, and palates to the power of Mexican gastronomy and hospitality.
Thus, while remaining faithful to old mores, the new menu is modern and global, executed with finesse and sophistication. These are some of its highlights.
For classics with spirit and soul, look no further than their El Taco. With crispy tooth fish tempura and juicy salsa, their Baja Fish tacos are a celebration of classic Mexican flavours and an explosion of textures. The Wagyu Volcan’s combination of charred cheese, Australian wagyu beef and molcajete (mortar & pestle) sauce of tomatoes, jalapeno and garlic is a rich burst of juicy umami.
The Avocado Taco brings forward a very different idea: charred corn tortilla and cool creamy avocado – for most Mexicans, this is the taste of home. For novices to Mexican fare, it’s an eye- opener: absolute simplicity, done impeccably.
Other dishes that bring forth these flavours of history and memory include the Hamachi and Coconut Ceviche, a glory of fresh sashimi-grade Hamachi tossed in coconut milk infused with the tangy hibiscus; and Tortilla Soup, creamy comfort made with tomatoes roasted in the Josper oven,guajillo chillies, and thickened with charred tortillas.
A restrained hand with contemporary updates drive up the culinary excitement. Consider the Atlantic Grilled Octopus, a generous Josper-grilled swirl of tentacle that offers oceanic sweetness with an undertone of smokiness and the Corn Sampler, a tribute to the many faces of that essential Mexican staple, maize with skewers of Josper-grilled organic baby corn and donuts made in-house from huitlocoche or “corn mushroom”.
The Gordita expands on the eponymous Mexican classic: rather than simply filling the empty pocket of this corn pastry, it becomes a base to celebrate heirloom vegetables and frijoles. The El Mero Mero Fajita brings together two beloved Mexican flavours not commonly paired together – a poblano shishito crema and grilled beef – to richly savoury results while the Tequila Pecan Pie is a creative and sweetly aromatic combination of Mexican produce – cinnamon, pecans, and tequila – made a little edgier with a final grill in the Josper before serving for a subtle smokiness.
This approach weaves the past and the ‘now’ together for a culinary tapestry like no other.
El Mero Mero promises a new vision of Mexican cuisine and hospitality, saturated with warm generosity. The Mexican heart is all-evident. Make a reservation with them via this link today and be wowed.
Following a multimillion-dollar asset enhancement programme spanning nine months across key facilities within the hotel, Orchard Hotel has unveiled an enhanced 360° guest experience with reimagined dining, events and lodging offerings. Upgraded areas include the hotel’s 260 Grand Deluxe Rooms, Grand Ballroom, Conference Centre, Lobby, The Orchard Cafe and Bar Intermezzo.
The storied history of Orchard Hotel traces back to late 1950s, where it began as a humble four-storey, 34-room hotel, complete with The Golden Venus – home to popular tea dances and emerging musicians of the 1960s. Redeveloped in the 1970s to cater to the tourist boom, the old building was eventually demolished in 1978, and the first inkling of the 656-key, twin-tower Orchard Hotel Singapore as it exists today took its place.
A brand new arrival experience welcomes guests through an enlivened lobby interior. The hotel's iconic clock tower is now brought to the modern age with a contemporary chandelier-inspired art sculpture, flanked by two upgraded dining and drinking destinations. The Orchard Cafe renews its legacy as a local dining icon with a vibrant new style and Signature Class buffet showcasing heritage-inspired creations and chef-curated classics. Bar Intermezzo inherits an air of sophistication with new, inviting interiors and contemporary botanical-influenced cocktails that toast to Orchard Road’s past. Overlooking the lobby from the second floor is Cantonese fine dining stalwart Hua Ting Restaurant, which was also given its own extensive makeover in 2018.
New and improved event solutions for every occasion come on the back of 11 refurbished conference and function rooms and spaces – now each more versatile than ever. A key highlight includes one of Singapore’s largest pillar-free grand ballrooms—occupying over 10,000 square feet and six metres high—refitted with a luxurious fresh new look, two floor-to-ceiling LED walls (a first in Singapore), statement lighting, state-of-the-art audio-visual capabilities, an impressive foyer lined with floating Orchid-inspired chandeliers, and exclusive spaces carved out for various uses. The conference centre has also been redesigned with five intimate meeting rooms and upgraded meeting facilities. Event planners will now have the luxury of choice with creative catering options from the hotel’s four award- winning culinary concepts—Hua Ting Restaurant, The Orchard Cafe, Mon Bijou and Bar Intermezzo—as well as a Halal-certified kitchen, ensuring that all tastes and diets are catered for.
260 Grand Deluxe guest rooms in the hotel’s Orchard Wing have also been given a facelift. Each well-appointed room has been elegantly designed to provide maximum comfort and the best of living styles at every turn. With today's sophisticated traveller at heart, the newly refurbished rooms are now equipped with upgraded amenities including Handy smartphone that offers unlimited mobile data to make local and select international calls; six USB ports and both wired and wireless high-speed internet to ensure 24/7 connectivity; and a Smart TV loaded with a variety of channels to keep them plugged into current affairs. Unwind after a long day of shopping along the famed Orchard Road in the modern comforts of the new Grand Deluxe room – put on a bath in the luxurious Japanese soaking tub (select room configurations), or call for one of 12 signature spice-based cocktails from Bar Intermezzo to be delivered right to your room.
For great margaritas and delicious Mexican food, you must check out the newly-refurbished Margarita's at Dempsey Hill!
Margarita's is a hidden gem located in the area that offers a wide range of authentic and succulent Mexican cuisine.
With an unyielding passion for exciting, yet clean and authentic flavours, founder and owner and chef-to-date, Andy Yap, is the brainchild behind Singapore's first Margarita's restaurant. From its humble beginning at Faber Drive in 1988, Margarita's rapidly expanded to the East Coast, and subsequently blossomed as a hidden gem at Dempsey Hill.
Subway® Fresh Forward Restaurant has landed in Singapore. The new restaurant design includes a modern layout, new technology features and menu innovations.
The new Subway® Fresh Forward design is currently in 157 locations across 15 countries around the world. There are currently 90 locations in various stages of construction and 166 restaurants in the design phase. With this Subway Fresh Forward design, the Subway® team has improved each aspect of the customer experience. The outlet at The Clementi Mall is the first Subway® Fresh Forward restaurant in Singapore. Customers can enjoy the enhanced features of the Fresh Forward design in 20 Subway® Singapore restaurants by end of this year.
The Subway® Fresh Forward design welcomes a distinctive “S” Choice Mark, easily identified at a glance, alongside fun interpretations of the brand’s quality ingredients playfully captured in wall art pieces in store. The restaurant is designed to offer guests an enhanced Subway® experience, delivering a vibrant color palette, with a dynamic digital menu, and a flexible, comfortable environment for dine in or on the go.
Each aspect of customer experience was improved to exceed guest expectations. Specifically, the Subway® Fresh Forward restaurants will sport a brand-new Choice Mark dining area, state-of-the-art equipment with modern food displays for cookies, fresh baked bread and crisp vegetables, prepared by their Sandwich Artists™. Besides a personalized experience with Subway® Radio and the restaurant’s advanced freestyle drink dispensing machine, customers will also be able to enjoy added convenience with cashless payment options, including Apple and Samsung Pay, complimentary Wi-Fi and multiple charging sockets available in stores.
The Subway® Fresh Forward design also incorporates eco-friendly initiatives. Beyond energy-efficient LED lighting and water-saving appliances, the refreshed wall coverings and moulding are made with 34 per cent recycled content and water-based inks, and 90 per cent recycled materials respectively.
For all needs, desires and everything in-between, the new Robinsons Raffles City has everything you're looking for.
The newly refreshed Robinsons Raffles City isn't just a place where you'll find the latest and most exclusive label and products. And you won't just find over 80 new brands in fashion, home, beauty brands and spa services across 3 new sparkling levels. What you will find is everything you're looking for in a whole new shopping experience.
You can also get your style on with an appointment at the lavish Personal Shoppers Lounge.
The story of Robinsons began on 25 February 1858, when John Spicer and Philip Robinson founded Spicer and Robinson, a family warehouse at Commercial Square. And having operated across 3 centuries, Robinsons has no desire of deviating from a vision established more than 158 years ago – to provide customers with accessible, contemporary products and a thoroughly enjoyable shopping experience.