Emirates Leisure Retail (ELR) has opened a Kitchen by Wolfgang Puck Changi airport restaurant at Terminal 3.

This follows ELR’s successful bid for three concessions at Changi, with the restaurant being the first to open. It offers premium casual dining from an all-day menu, plus a bar.

With an open plan, the restaurant has a raised kitchen platform and a feature pizza oven, allowing guests to watch the culinary team at work.

ELR CEO Andrew Day says Michelin Star chef Puck’s signature dishes are available alongside items created especially for Changi, such as Hot & Sour Soup with chicken and mushroom, and Korean Beef Short Ribs with kimchi.

Puck began cooking as a child in Austria, learning from his mother who was a chef. He started his formal training at 14, later working in such restaurants as Maxim’s in Paris, the Hotel de Paris in Monaco, and the triple Michelin Star L’Oustau de Baumanière in Provence.

At the age of 24, Puck moved to Los Angeles in 1975 to become chef at Ma Maison in West Hollywood. He has since opened many restaurants, has a syndicated column appearing in 30 newspapers in the US and Canada, and regularly appears on TV’s Home Shopping Network.

Photo: theshutterwhale