Transit at SINGAPORE CHANGI AIRPORT HOTEL before heading to Penang Internation Airport

After three and a half years of engineering works, Terminal 2 has reopened, restoring four-terminal operations at Changi Airport. After three and a half years of engineering and expansion works, Terminal 2 (T2) has fully reopened ahead of schedule, restoring four-terminal operations at Changi Airport.2 Nov 2023

Take a tour of Changi Airport's Terminal 2 (T2), which was officially reopened as the complex's largest terminal by passenger capacity.

After three and a half years of engineering and expansion works, Changi Airport fully reopened Terminal 2. The new and expanded Terminal 2 features new shops, F&B outlets as well as attractions, in addition to expanding the Singapore airport’s handling capacity to 90 million passengers per annum.

The revamped Terminal 2 design philosophy is derived from a nature-inspired theme. This is reflected in everything from the ceiling design to the choice of carpet and horticulture displays.

The design of Changi Airport Terminal 2 is intended to create a tranquil and relaxed atmosphere for all who make use of the airport – both passengers and visitors alike.

THE ORIGINAL SINGAPORE TASTE

Founded by renowned local pastry chef Daniel Tay, Old Seng Choong, named after the well-loved Seng Choong Confectionery (estd. In 1965), pays homage to his father and the good O’Times of Singapore. With a harmonious visual and sensory blend on every Old Seng Choong package, the signature Singapore-inspired taste celebrates every eventful occasion, thriving to leave a traditional yet fun momentous footprint in every bite.

The first Bengawan Solo Cake Shop was a small neighbourhood corner store on the east coast of Singapore, where cakes, kueh (traditional local confectionery) and other sweet confections were lovingly prepared to perfection in the modest back kitchen of Mrs Anastasia Liew. Named after a famous song that Mrs Liew loved about Solo River (Bengawan being an old Javanese word for river), Bengawan Solo Singapore has grown to become an established Singaporean brand synonymous with premium quality cakes and confectionery.
Now, more than 40 years later, this same homemade quality is maintained as each confection is still prepared in the traditional manner, using only the finest and freshest ingredients with absolutely no artificial preservatives. This passion and commitment to great taste, quality and freshness has made Bengawan Solo Singapore a household brand name locally and a firm favourite with overseas visitors looking for a uniquely Singaporean premium food gift.
Signature items include Pandan Chiffon Cake, called Singapore's National Cake by CNN in 2017, perhaps the widest range of kueh in Singapore including Lapis Sagu, Ondeh Ondeh, Kueh Salat, and Asian Specialty Cakes such as Kueh Lapis, confectionaries such as Pineapple Tarts, and a wide range of sweet and savoury cookies such as Macadamia Sugee Cookies and Kueh Bangkit (Coconut Cookies).
We aim to establish Bengawan Solo Singapore in the region and the world as a uniquely Singaporean culinary experience and share our passion for lovingly prepared food without compromising on the principles or quality that define Bengawan Solo Singapore.