New Taiwanese Restaurant At T3 With Night Market Vibes—Lu Rou Fan, Fried XLB And More

The newly opened restaurant recreates the sights and sounds of Taiwan’s night market culture, reflected in both its immersive ambience and its menu. Fun fact: the “886” in the restaurant’s name is a nod to Taiwan’s international dialling code, and “bā bā liù” sounds like “bye-bye” in Taiwanese internet slang!

The moment we arrived at the restaurant, we were met with a full-size replica vintage Taiwanese train cabin, anchoring one end of the restaurant and doubling as the cashier counter. Railway tracks run through the floor beneath your feet, and glowing sky lanterns hang overhead, each inscribed with wishes. What makes it even more fitting is that the restaurant sits in Basement 2, where the Changi Skytrain passes through above.

When it rumbles past, we immediately felt as though we were transported to Shifen—Taiwan’s iconic railway town, where trains run straight through the old street. The menu here is extensive.

We started with the Jiang Mu Ji La Mian ($13.90++): noodles and a whole chicken leg in a golden broth, topped with shredded ginger and coriander. The soup was comforting and rich, with the ginger adding a gentle warmth that built with each sip.

As for the noodles, we liked that they were thick and silky, with a satisfying chew. The Signature XO Fried Rice ($16.90++) was next.

This gets you a generous plate of golden fried rice topped with plump and sweet prawns. The rice was flavoured with XO sauce, though it could have done with more wok hei for that characteristic smoky depth. It’s still a solid order if you’re loading up on carbs and don’t want something too spicy.

If you want to sample a few of the restaurant’s signature dishes in one go, opt for the Signature Trio Bowl Set ($15.90++), which comes with three mini bowls: Lu Rou Fan, Oyster Mee Sua, and Chicken Sesame Rice. Our favourite was the Oyster Mee Sua.

The oysters were uber juicy, and the broth had just the right amount of vinegar, balancing out everything with a tangy punch. The Lu Rou Fan was a close second, featuring lean braised beef, a generous helping of pickles, and warm rice that soaked up all the savoury braising sauce. For sharing, we ordered the Assorted Deep Fried Xiao Long Bao ($6.90++), served in a wicker basket with four pieces—two original and two mala.

The deep-fried version trades the usual steamed dumpling for a crispy exterior, which was an interesting change. The mala XLB wasn’t particularly spicy, the filling leaning more sweet and savoury than fiery, so don’t go in expecting a strong kick.

To wash everything down, we got the Signature Bubble Red Milk Tea ($5.50++) and Signature Bubble Jasmine Milk Tea ($5.50++). Both came with chewy yellow pearls and were refreshing accompaniments to the heavier mains. If you still have space for dessert, we recommend the Signature Soy Pudding ($6.90++), a generous bowl of silky tofu with taro balls, grass jelly, red beans, and brown sugar pearls—it held its own against similar renditions you’d find at popular Chinese dessert spots such as Yi Man Fen.

For more good food in the airport, read our Changi Airport Singapore food guide. Check out our list of best Chinese food brands in Singapore too! Address: Changi Airport Terminal 3, 65 Airport Boulevard, #B2-40/40A, Singapore 819663

Opening Hours: Daily 10:30am to 10:30pm

Website

886 Taiwan Ye Shi is not halal-certified. Photos taken by Nivian Chiang.

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