Nestled high in the lush glass dome of Jewel Changi Airport, KANTIN is Singapore’s first and only restaurant dedicated to Bornean cuisine. It’s a bold concept: food from a land so geographically close, yet still so unfamiliar to most Singaporeans.
Fun fact: if you find its name familiar, that’s because earlier this year, the restaurant went viral for its cheeky “sponge and detergent cake” prank dessert released for April’s Fool Day.
Ask around about Sarawak, and chances are people might only think of kolo mee; a dish that, intriguingly, doesn’t even appear on KANTIN’s menu. Instead, the restaurant invites diners into the heart of the rainforest with flavours described by its founders as “jungle food”, featuring ingredients like wild ferns and torch ginger flowers that are literally foraged from Borneo’s jungles, impossible to find in supermarkets.
The setting makes quite the first impression. Inside, the restaurant channels the mystique of a Sarawakian longhouse: earthy tones, tribal motifs reimagined in playful modern ways, and a towering headhunter mask sculpture anchoring the space. A smoky bar pulses with energy at its centre, while rattan furnishings and jungle-inspired decor remind you that this is no ordinary airport dining spot.
In fact, KANTIN isn’t just another themed restaurant at Jewel, but a cultural storyteller that offers us a chance to taste the rainforest in a way that is approachable, authentic, and yes, delicious.
Naturally, when AVENUE ONE visited, we wanted to try the signature Headhunter Pansuh Set, a traditional Dayak dish where chicken is slow-cooked in bamboo with herbs until tender. Pansuh is one of the most iconic dishes of Sarawak’s indigenous tribes, and the set typically comes with purple rice wrapped in banana leaf, crispy keropok lekor, and a rotation of jungle-inspired sides. Unfortunately, it wasn’t available on the day of our visit, but we did manage to try some of the sides that would usually accompany it.
@aveonemag Authentic Bornean food is finally here in Singapore! What are you waiting for? Head down to Jewel to experience these good food 🤤 Watch till the to catch out what we tried and were our favourites! 🔗 Link in the bio for our full review! 📍 Jewel Changi Airport, #05-206/207 🗓 Open daily 🕒 11am–10pm #WhatToEat #WhereToEat #FoodRecommendation #JewelChangi ♬ The Groove Architect – SrChillEasier
The Paku (wild fern) stood out as one of the most unique dishes we’ve come across in Singapore – fresh, earthy, and easy-to-eat. The Pusu Bawang, crunchy anchovies with pickled onions, was another favourite, the kind of side that feels bright and appetite-whetting. We also sampled the Melanau’s Umai Jellyfish, a ceviche-style dish inspired by the seafaring Melanau tribe. Each bite gave us a glimpse of just how rooted in place Bornean cuisine really is.
No visit here would be complete without the Sarawak Laksa, a dish once called the “Breakfast of the Gods” by American celebrity chef Anthony Bourdain. Unlike the coconut-heavy Singaporean laksa we’re used to, Sarawak’s version is lighter, spiced differently, and layered with herbs and umami. Generous portions of prawns, chicken, and omelette top the vermicelli noodles, resulting in something that tastes like a cross between mee siam and curry noodles. It’s comforting, aromatic, and deeply satisfying.
For those who crave something bolder, the restaurant also offers a Dry Laksa, wok-fried and infused with that irresistible smoky “wok hei”.
If jungle food feels a little too adventurous, dishes like the Salmon Island provide a gentler introduction. Here, a Western-style salmon fillet is elevated with spices from Borneo. While it’s a thoughtful bridge for those unfamiliar with indigenous flavours, I found myself preferring the more traditional dishes, which felt truer to the restaurant’s spirit.
Do not skip the sides. The Sotong Bakar, marinated squid grilled Dayak-style, was smoky and perfectly tender, served with an addictive chilli that had us reaching back for more.
But the real surprise star? The Chicken Satay. Juicy, perfectly grilled, and deeply seasoned, it was hands down one of the best satays I’ve had in recent memory – proof that sometimes simplicity, when done exceptionally well, can outshine the more elaborate plates.
Dessert carried the same sense of discovery. The Cempedak Ice Cream paired creamy vanilla with a rich cempedak sauce and savoury crumbles, striking a balance between fruity brightness and indulgence. It’s tropical, unique, and a perfect finale to a meal that consistently surprised.
Don’t miss the drinks menu, which is just as adventurous.
The Sarawak Teh C Special, famously known as the “three-layer tea,” is made with authentic gula apong syrup from Borneo’s nipah palms. Lighter and less cloying than the gula melaka versions we’re used to, it was a delight.
Alternatively, try the Three Sour Crush – a blend of lemon, calamansi, and asam boi – was wonderfully refreshing and thirst-quenching, perfect against the spice and richness of the food.
And for those in the mood for something stronger, don’t miss the Borneo-inspired cocktails. We tried the Borneo Elixir, a rum negroni laced with rainforest botanicals, which surprised me with its herbaceous, slightly bitter complexity. This is proof that KANTIN takes its bar programme as seriously as its food.
KANTIN is located at #05-206/207 JEWEL Changi Airport. It is opened daily from 11am to 10pm. Make a reservation on Chope.
