Five Spice, Jewel Changi Airport Singapore
With its iconic architecture, lush indoor gardens, one-of-a-kind attractions and unique shopping and dining options, Jewel Changi Airport in Singapore is a multi-dimensional lifestyle destination for Singapore residents and international travellers.
To maintain the quality and experience visitors have come to expect of this destination, 8build were tasked with delivering a food court fit out that offers a dynamic market dining experience.
Project: Fit Out
Size: 20,000 sq ft
Programme: 17 weeks
Contract: SIA Form of Contract
Procurement: Fixed Price
Architect: Grey Matters
PM: Facility Asia
PQS: Facility Asia
Services: Parsons Consultants
Our fit out of the Five Spice food court needed to create a dining location that was more than just a functional area in which to grab a quick bite. Instead, we’ve created a space that offers an authentic dining experience, dedicated to the regional flavours of Southeast Asia.
Taking inspiration from the local Singaporean hawker centre scene, the dining hub boasts 16 different food stalls, occupied by local heritage and award-winning food brands. To accommodate each of these entities, we created bespoke kitchen spaces featuring specialist equipment that meets the needs of the varying cooking styles of each cuisine.
As well as ensuring a high-specification and durable finish, able to meet the demands of this high-traffic dining space, our fit out incorporated modern art, colourful murals and Peranakan tiles that create an authentic, laidback dining experience. All completed within a live airport environment, without ever compromising the visitor experience or the protection of this high-security site.
Our team’s experience of delivering fit outs within a live environment ensured the project progressed even while base build construction was ongoing.
We liaised carefully with the joint developers CapitaLand and Changi Airport Group building management teams to ensure smooth and secure access of personnel and materials within a high-security airport environment.
With multiple food stalls, detailed coordination was required to cater for the differing requirements of the distinct Asian cooking styles.
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