Fong Sheng Hao To Open At Jewel Changi Airport, Bringing Their Famous Taiwanese Toast To The East

Fong Sheng Hao Jewel Changi Airport

Good news for Easties: famous Taiwanese chain Fong Sheng Hao is set to open at Jewel Changi Airport, their fourth outlet in Singapore. Details including their full address and opening hours are yet to be released, so stay tuned for updates in time to come.

Image credit: Fong Sheng Hao

The casual cafe is most known for their charcoal-grilled toast, available in a variety of savoury and sweet fillings.

A popular item is the Pork Egg and Cheese Sandwich ($6.60+), which sees marinated pork loin cutlet sandwiched by fluffy omelette and cheese. There’s also a spicy option that includes their signature chilli sauce, available at the same price. If you love meat floss, go for the Pork Floss Egg ($6.80+) sandwich instead.

Alternatively, get the Peanut Butter Special ($5.10+) or Nutty Chocolate Special if you’re in the mood for something sweet. Grilled over charcoal, these thick, open-faced toasts are said to be crispy on the outside, with a soft and fluffy interior.

If you’re still peckish, the cafe offers a small selection of hearty Taiwanese dishes, including the classic Taiwan Braised Pork Rice ($7.90+) AKA lu rou fan, and the Taiwan Popcorn Chicken Rice ($9.80).

Image credit: @kakoveryvernis

Complete your Taiwanese feast with an order of Fong Sheng Signature Milk Tea ($3.90+), made with a secret ratio of fresh milk and black tea. Otherwise, local Kopi ($2.50+) and Teh ($2.50+) are available too.

If Changi is too out of the way for you, check out their other outlets at NEX, PLQ Mall, and Westgate. Fong Sheng Hao also offers islandwide delivery, and you can order online at their website.

For more food in the east, check out our list of halal food places to visit in Jewel Changi Airport, including Wagyu steak and burgers. If you’re looking for more Taiwanese eats to try, read our Want Food Taiwanese Delights review for lu rou fan and oyster mee sua in Chinatown.

Address: TBC
Opening hours: TBC
Website

Featured image adapted from @kakoveryvernis and Fong Sheng Hao

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.