International and local retailers and F&B outlets have taken up all concession contracts at the new Changi Airport T4
More than a quarter of the companies awarded contracts will be making their maiden airport presence, says Changi Airport Group (CAG).
With more than 80 outlets covering more than 16,000 sqm, T4 will offer innovative concepts such as experiential zones, says CAG.
In a first for Changi Airport, two core duty-free categories – liquor and tobacco, and cosmetics and perfumes – combine as a single integrated duty-free zone in the transit area. Just past centralised immigration and security screening, passengers can experience seamless duty-free shopping in both product categories.
Past the duty-free zone there is a cluster of 11m-high double-volume facade outlets featuring such retail brands as Charles & Keith, Coach & Furla, Gassan Watches, Michael Kors, The Cocoa Trees and TWG Tea Boutique. The high in-store ceilings will enable brands to be creative with their interior design.
Another first for Changi is a heritage zone in T4, inspired by Singapore’s Peranakan shophouses. This zone includes traditional brands Bee Cheng Hiang, Bengawan Solo, Curry Times, Eu Yan Sang and Heavenly Wang, with heritage-themed interior design and furnishings to invoke a sense of nostalgia.
Making debut
Retailers making their debut in Changi Airport include home-grown footwear label Pazzion, Italian paper maker Moleskine and UK stationery retailer WHSmith with its first bookstore for Singapore.
Local and international cuisines will be offered in the dining outlets. The transit area includes Tiger’s Den, serving bar food and light snacks, and Treasures (Yi Dian Xin) by Imperial Treasure, offering dim sum options.
There are 11 F&B outlets in the public area, including Changi first-timers Andes at Astons, London Fat Duck, Old Street Bak Kut Teh and Sushi Goshin by Akashi. Food Emporium by NTUC Foodfare, also a new tenant at Changi, will run a food court with colonial-inspired design features and offering such favourites as traditional chicken rice, “scissor-cut” curry rice and Hakka-style Yong Tau Foo.
“T4 marks an exciting phase of growth for Changi Airport, and we are using the opportunity to celebrate the idea of shopping as a fun and interactive experience for passengers,” says CAG executive VP of commercial Lim Peck Hoon.
Interior design work has started for the commercial spaces in T4, with stores expected to open in the second half of the year.
