Changi Airport: Stop for the connection, stay for the food
Whenever I have to make the 24+ hour trip back to Australia, finances permitting, I always try to fly through Singapore. No, it's not for the fabulous patterned carpet or my penchant for indoor palms. It's the food court – a gleaming, stainless steel canteen of Southeast Asian delights. Two hour transfer? No worries. That's enough time to wolf down a chicken rice, congee, or my go-to wantan mee, even if you've just been served powdered eggs for breakfast. But these straggly noodles and char siu do more than just bring flavour back after hours of compressed airspace. I always feel homesick passing by so close to Malaysia and this foodcourt gives me a small taste of my childhood – it takes me back to eating the same dish on Jalan Alor or in my dad's hometown of Malacca, happily slurping noodles and losing wantans to my chopsticks.