The Coach Restaurant Singapore at Jewel Changi Airport - Maxthon

Location: 78 Airport Boulevard, #01-207, Jewel Changi Airport, Singapore 819666
Opening Hours: 11:30 AM – 10:00 PM Daily
Cuisine Type: American Steakhouse with New York Influences
Seating Capacity: 56 seats (Main dining + 10-seat chef’s counter + 10-seat bar)
Price Range: Premium/Fine Dining
Connected Outlets: The Coach Coffee Shop, Coach Retail Store

The Concept

The Coach Restaurant Singapore represents American fashion house Coach’s bold foray into the hospitality sector. Opening on October 31, 2025, this 56-seat steakhouse marks a significant expansion beyond the brand’s leather goods heritage. The restaurant pays homage to Coach’s New York City roots (founded in 1941) while embracing Singapore’s position as Asia’s culinary capital.

This is Coach’s second F&B venture at Jewel Changi Airport, complementing The Coach Coffee Shop that already operates at the same location. All three spaces—restaurant, coffee shop, and retail store—are interconnected, creating an immersive brand experience.

Ambience & Interior Design

Overall Atmosphere

The Coach Restaurant creates a sophisticated yet approachable environment that bridges American steakhouse tradition with contemporary luxury. The space strikes a balance between the warmth of woodfire cooking and the polish of high-end retail design.

Key Design Elements

Leather Throughout
True to Coach’s DNA, leather appears extensively but tastefully: menu covers wrapped in glovetanned leather, napkin cuffs, leather placemats, and staff aprons all crafted from the same premium material. This isn’t just decoration—it’s a tactile connection to the brand’s 80+ year heritage in leather craftsmanship.

The Yellow Taxi Cab
A full-size yellow New York taxi cab suspended from the ceiling serves as the restaurant’s most dramatic statement piece. This immediately signals the New York inspiration and adds unexpected whimsy to the upscale setting.

Architectural Features

Curved dining room under an arched ceiling
Bronze mirror walls that reflect light and create depth
Terrazzo floors nodding to mid-century American design
Tropical wood louvers acknowledging the Southeast Asian location
Open woodfire kitchen as the visual and aromatic centerpiece

The Views
Strategic positioning offers diners views of Jewel’s iconic Rain Vortex, the world’s tallest indoor waterfall. This creates a unique juxtaposition: American steakhouse meets tropical Singapore spectacle.

Seating Options

Chef’s Counter (10 seats): Front-row views of the woodfire cooking action, ideal for solo diners or food enthusiasts wanting to engage with the culinary process
Bar (10 seats): More casual seating with full menu access
Main Dining Room: Traditional table seating with waterfall views

Ambience Rating: ★★★★½

The space successfully merges brand identity with dining functionality. The leather details could feel gimmicky but instead enhance the sensory experience. The suspended taxi cab walks the line between playful and excessive—your appreciation may depend on your tolerance for branded theatrics. The open kitchen adds energy and warmth, while the Rain Vortex views provide a serene counterpoint.

The Culinary Team

Head Chef: Kurt Sombero
Chef Sombero brings serious woodfire credentials to this fashion-brand venture. His background includes:

Burnt Ends: Singapore’s celebrated modern Australian barbecue restaurant
Meatsmith Little India: Known for whole-animal butchery and live-fire cooking

This pedigree suggests the kitchen has genuine culinary ambition beyond brand extension. Sombero’s experience with fire management, temperature control, and smoke flavor development should translate well to the steakhouse format.

The Menu: Complete Analysis

PHILOSOPHY

The menu splits into two personalities: premium steakhouse classics and approachable New York street food. This dual approach aims to serve both special-occasion diners and casual visitors grabbing a bite between flights.

APPETIZERS & STARTERS

Maryland-Style Crab Cakes with Old Bay Seasoning
Analysis: A Mid-Atlantic classic traveling far from home. Old Bay’s distinctive blend (celery salt, paprika, mustard, bay leaf) is deeply regional—will Singaporean diners appreciate its nostalgic American appeal? Success depends on crab quality and restrained filler. The Chef’s woodfire background suggests possible light charring for added dimension.

Raw Bar: American Oysters & Jumbo Shrimp Cocktail
Analysis: Steakhouse staples that test ingredient sourcing. “American oysters” is vague—East Coast varieties (Blue Points, Wellfleets) differ dramatically from West Coast. The shrimp cocktail’s success hinges on prawn size, freshness, and cocktail sauce quality. These are judgment-free classics that reveal a kitchen’s standards.

Black and White Bagel with Caviar
Analysis: Clever conceptual dish referencing NYC’s iconic black and white cookies. The execution likely involves a bagel (possibly charred) topped with contrasting elements—perhaps cream cheese and squid ink or tapenade, finished with caviar. This signals the kitchen’s willingness to play with New York iconography beyond literal interpretation.

WOODFIRE PIZZAS & STREET FOOD

Pizza Slices
Analysis: The quintessential NYC grab-and-go item, though details on style (Neapolitan vs. New York thin crust) and toppings remain unclear. Woodfire preparation could elevate this beyond airport food court fare. The “slice” format suggests casual accessibility.

Hot Dogs
Analysis: Another NYC street corner staple. Execution details matter enormously—natural casing snap, quality of toppings (sauerkraut, onions, mustard options). Could be a nostalgic hit or feel out of place in a premium setting.

Coach Cheeseburger
Analysis: Every upscale casual concept needs a signature burger. Expect premium beef (likely dry-aged or custom blend), artisanal bun, and branded presentation. This item bridges the menu’s two personalities.

MAIN COURSES – STEAKS

USDA Prime Beef
Analysis: Top 2% of American beef, graded for marbling. Standard for serious steakhouses. Likely offerings include ribeye, New York strip, and filet mignon in various weights.

Japanese Satsuma Wagyu A5
Analysis: Premium Japanese beef from Kagoshima Prefecture. A5 is the highest grade, indicating exceptional marbling (8-12 on the BMS scale). This positions Coach Restaurant at the luxury end of Singapore’s competitive steakhouse market. Pricing will likely be $200+ for meaningful portions.

Porterhouse Steak (Designed for Sharing)
Analysis: The king of steaks—a T-bone’s bigger brother containing both strip and tenderloin. “Designed for sharing” suggests 32-40oz portions. This is the statement order for groups, likely presented tableside with ceremony.

Cooking Method:
All steaks prepared over the open woodfire—this adds complexity beyond standard broiler preparation. Wood choice (oak, hickory, fruitwoods) influences final flavor. Chef Sombero’s experience suggests careful fire management to achieve char without over-smoking delicate Wagyu.

MAIN COURSES – SEAFOOD

Dover Sole with Citrus Caper Brown Butter
Analysis: Classic French preparation meeting American steakhouse tradition. Dover sole (actually from the English Channel) is prized for delicate flavor and firm texture. Brown butter (beurre noisette) provides nutty richness, while capers and citrus cut through the fat. Woodfire cooking adds risk—sole’s thinness requires precise heat control to avoid drying.

Maine Lobster with Black Pepper Hollandaise
Analysis: East Coast luxury meeting French technique. Maine lobster (cold-water) offers sweeter, more tender meat than warm-water varieties. Black pepper hollandaise updates the classic with spice. Preparation likely involves splitting and grilling the lobster, finishing with sauce. This is a $60-80+ dish in Singapore’s market.

MAIN COURSES – POULTRY

Lemon Thyme Roasted Chicken
Analysis: The steakhouse’s “lighter” option, though woodfire roasting adds richness. Lemon and thyme are classic European pairing. Success depends on sourcing (free-range, corn-fed) and technique—achieving crispy skin while keeping breast meat moist over woodfire requires skill. Likely served whole or half-bird for sharing.

DESSERTS

20-Layer Chocolate Cake
Analysis: A showstopper referencing NYC’s famous multi-layer cakes (Strip House, various bakeries). Twenty layers of chocolate cake with cream or mousse between each. This is architectural pastry—labor-intensive and Instagram-ready. Portion size becomes crucial; too large becomes overwhelming.

New York Cheesecake
Analysis: Non-negotiable for a NYC-themed restaurant. The New York style is dense, creamy, and sits on a graham cracker crust. Quality hinges on texture—smooth without being gummy, rich without being heavy. Likely served with fruit compote or berry sauce.

PB&J Baked Alaska (Flaming)
Analysis: American nostalgia meets French technique. Baked Alaska combines ice cream, cake, and toasted meringue. The PB&J twist likely incorporates peanut butter ice cream and jelly/jam elements. “Flaming” presentation (tableside torch or flambé) adds theater. This bridges childhood comfort and fine dining spectacle.

Menu Strategy Analysis

The menu navigates a challenging balance: serious steakhouse credibility versus accessible brand experience. The inclusion of hot dogs and pizza alongside $200+ Wagyu is bold—possibly brilliant or potentially diluting.

Strengths:

Woodfire cooking provides a unifying technique across categories
Mix of approachable ($20-30) and luxury ($150+) items widens appeal
NYC theme offers narrative coherence
Chef pedigree suggests execution beyond “celebrity chef” facades

Potential Weaknesses:

Identity confusion: Are we at a steakhouse or a branded café?
Some items (crab cakes, Dover sole) have no New York connection
Street food in a premium setting may feel incongruous
Menu breadth could strain kitchen focus

Inspired Recipes & Cooking Instructions

While we don’t have Coach Restaurant’s exact recipes, here are interpretations of signature dishes you can recreate at home:

BLACK AND WHITE BAGEL WITH CAVIAR (Inspired Version)

Ingredients:

2 fresh bagels (preferably New York-style)
4 oz cream cheese, softened
2 oz squid ink or black sesame paste
2 oz caviar (Oscietra, Kaluga, or quality salmon roe)
1 tbsp finely minced chives
1 tbsp finely minced shallots
Zest of 1 lemon
Crème fraîche (optional)
Edible flowers for garnish

Instructions:

Prepare the bagels: Slice bagels horizontally and toast lightly until just golden. You want structure without excessive crunch.
Make black cream cheese: Divide softened cream cheese in half. Mix one portion with squid ink or black sesame paste until evenly colored. Season lightly with salt.
Make white cream cheese: Mix remaining cream cheese with lemon zest, minced shallots, and chives. Season with salt and white pepper.
Assembly: Spread black cream cheese on one bagel half, white on the other. This creates the “black and white” visual.
Finish: Top each half with a generous dollop of caviar. Add a small quenelle of crème fraîche if desired. Garnish with edible flowers and additional chive tips.
Serve: Present open-faced on a slate or dark plate for contrast. Serve immediately while bagel is still warm.

Chef’s Notes: The temperature contrast (warm bagel, cold caviar) is essential. Use a light hand with the squid ink—too much becomes overwhelming.

WOODFIRE PORTERHOUSE STEAK (Home Adaptation)

Ingredients:

1 porterhouse steak, 32-40 oz, 2 inches thick
Kosher salt
Coarsely ground black pepper
4 tbsp high-quality butter
4 cloves garlic, smashed
4 sprigs fresh thyme
2 sprigs fresh rosemary
Flaky sea salt for finishing

Instructions:

Preparation (Critical): Remove steak from refrigerator 90 minutes before cooking. Pat completely dry with paper towels. This is non-negotiable for proper crust development.
Seasoning: Season generously with kosher salt and black pepper on all sides. Press seasoning into the meat. Let rest at room temperature for remaining time.
Fire preparation (if using charcoal grill): Build a two-zone fire with hot coals on one side, empty space on the other. Add soaked wood chunks (oak or hickory) for smoke. Target temperature: 500-600°F in hot zone.
Sear: Place steak over hottest part of grill. Sear without moving for 4-5 minutes until deep crust forms. Flip and sear second side for 4-5 minutes.
Indirect cooking: Move steak to cooler zone. Close lid. Cook until internal temperature reaches:
- 120°F for rare
- 125°F for medium-rare
- 130°F for medium
Use instant-read thermometer in thickest part of strip side (cooks slower than tenderloin).
Basting: During indirect cooking, place butter, garlic, thyme, and rosemary in a small cast iron pan on hot zone. Once foaming, spoon over steak every 2-3 minutes.
Resting (Mandatory): Remove steak at target temperature (will rise 5°F during rest). Tent loosely with foil. Rest 10-15 minutes.
Slicing: Place steak on cutting board. Remove bone. Slice strip and tenderloin sections separately against the grain, ½-inch thick. Arrange on warm platter. Finish with flaky salt and remaining herb butter.

Home Adaptation Without Woodfire:

Use cast iron skillet heated until smoking
Sear steak 3-4 minutes per side
Finish in 450°F oven until desired temperature
Add liquid smoke (1 drop) to butter for smoke flavor

Chef’s Notes: The porterhouse contains two muscles with different cooking rates. The tenderloin (smaller side) cooks faster—position it toward cooler zones. Don’t skip the rest; it allows juices to redistribute.

LEMON THYME ROASTED CHICKEN (Woodfire Style)

Ingredients:

1 whole chicken, 3-4 lbs
4 lemons (2 for stuffing, 2 for juice/zest)
1 large bunch fresh thyme
1 head garlic, halved horizontally
4 tbsp butter, softened
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika

Instructions:

Prepare chicken: Remove giblets. Pat dry inside and out. Let air-dry in refrigerator overnight if possible (for crispy skin).
Make compound butter: Mix softened butter with lemon zest, 2 tbsp chopped thyme leaves, salt, pepper, and paprika.
Season: Loosen skin over breast and thighs without tearing. Spread compound butter under skin, massaging to distribute. Rub remaining butter over exterior.
Stuff cavity: Place 2 quartered lemons, half the remaining thyme, and garlic halves inside cavity. Truss legs with kitchen twine.
Woodfire setup: Build two-zone fire (or set grill for indirect heat). Target temperature: 375-400°F. Add wood chunks for smoke.
Roast: Place chicken breast-side up on cooler zone. Close lid. Roast 60-75 minutes, until thigh reaches 165°F and skin is golden brown.
Crisping (optional): For final 10 minutes, move chicken over hotter zone briefly to crisp skin, rotating carefully to avoid burning.
Rest: Remove chicken, tent with foil, rest 15 minutes.
Serve: Carve and serve with pan juices. Garnish with fresh thyme and lemon wedges.

Oven Adaptation:

Preheat oven to 425°F
Roast on wire rack over sheet pan
Start breast-side down for 30 minutes, flip, continue until 165°F
Broil final 3-5 minutes for crispy skin

PB&J BAKED ALASKA (Simplified Home Version)

Ingredients:

Cake Layer:

1 box vanilla cake mix (or from scratch)
9-inch round pan

Ice Cream:

1 quart peanut butter ice cream
½ cup grape or strawberry jelly, warmed

Meringue:

4 large egg whites
1 cup granulated sugar
¼ tsp cream of tartar
1 tsp vanilla extract

Instructions:

Prepare cake: Bake cake according to directions in 9-inch round pan. Cool completely. Trim to 1-inch thickness.
Prepare ice cream: Line a bowl (slightly smaller than cake) with plastic wrap. Soften ice cream slightly. Pack half into bowl. Create a well in center, fill with jelly. Top with remaining ice cream. Freeze solid, minimum 4 hours.
Assembly: Place cake on oven-safe serving plate. Unmold ice cream dome onto cake center. Return to freezer while making meringue.
Make meringue: In clean metal bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar while beating. Continue until stiff, glossy peaks form. Beat in vanilla.
Cover: Remove dessert from freezer. Quickly cover entirely with meringue, creating swoops and peaks. Ensure no ice cream shows through (this prevents melting).
Torch method: Use kitchen torch to brown meringue peaks until golden. Rotate as needed.
Oven method (alternative): Preheat broiler. Place dessert on lowest rack. Broil 1-2 minutes, watching constantly, until peaks are golden. Remove immediately.
Flaming presentation: For drama, warm 2 oz rum in small pan. Pour over dessert and carefully ignite. Let flames die naturally.
Serve immediately: Slice with hot knife (dip in hot water between cuts).

Make-Ahead Tips: Complete through step 5, freeze. Torch/broil just before serving.

Delivery & Takeaway Options

Current Status: Based on the available information, The Coach Restaurant Singapore does not explicitly advertise delivery or takeaway services. This is typical for premium steakhouses where:

Dishes are designed for immediate consumption
Quality degradation during transport
Ambience is part of the value proposition
Plating and presentation are crucial

Likely Scenarios:

No Delivery: Most fine dining establishments at this level don’t offer delivery. Steaks continue cooking in containers, meringues collapse, and the experience suffers dramatically.
Possible Takeaway: The casual menu items (burgers, pizza, hot dogs) could theoretically be prepared for takeout, but this hasn’t been confirmed.
Third-Party Platforms: Check GrabFood, Foodpanda, and Deliveroo closer to opening, though premium restaurants often resist these platforms due to commission structures and quality control concerns.

Recommendation: For the intended experience (woodfire theatre, leather touchpoints, Rain Vortex views, tableside presentations), dine-in is essential. The ambience and immediate service are integral to what you’re paying for.

Alternative: The adjacent Coach Coffee Shop may offer more takeaway-friendly options for those seeking the brand experience with portability.

Dining Recommendations

Best Times to Visit

Weekday Lunches (11:30 AM – 2 PM): Potentially quieter, may offer business lunch sets
Early Dinner (5-7 PM): Beat the rush, better chance at chef’s counter seats
Late Dinner (8-9 PM): Full atmosphere, likely busier

What to Order (First Visit Strategy)

For the Full Experience ($150-200 per person):

Start: Maryland Crab Cakes or Raw Bar selection
Main: Porterhouse to share (2-3 people) or USDA Prime Ribeye
Sides: Likely include fries, creamed spinach, grilled vegetables (check menu)
Dessert: PB&J Baked Alaska for the tableside show

For the Casual Experience ($40-60 per person):

Start: Pizza slice or Coach Cheeseburger
Add: Hot dog or additional street food item
Dessert: New York Cheesecake
Pair with craft cocktails or mocktails

For the Luxury Experience ($300+ per person):

Start: Black and White Bagel with Caviar + Raw Bar
Main: Japanese Satsuma Wagyu A5
Second main: Maine Lobster with Black Pepper Hollandaise
Dessert: 20-Layer Chocolate Cake + PB&J Baked Alaska
Wine pairings throughout

Seat Selection Strategy

Chef’s Counter: For food enthusiasts, solo diners, or those wanting kitchen interaction
Bar Seating: Casual vibe, full menu access, potentially quicker service
Window Tables: Rain Vortex views, best for special occasions or Instagram moments
Central Dining: For groups, more privacy

Value Assessment

The Premium Question:
Is The Coach Restaurant worth the likely premium pricing? This depends on what you’re valuing:

You’re Paying For:

Prime Jewel location with Rain Vortex views
Brand experience and design immersion
Quality ingredients (USDA Prime, A5 Wagyu)
Skilled culinary team with serious credentials
Unique concept fusion (fashion meets steakhouse)

You’re NOT Paying For:

Michelin stars or critical acclaim (too new)
Innovative cuisine (this is classic steakhouse)
Intimate, quiet dining (airport location means traffic)

Comparison Context: Singapore’s steakhouse scene is competitive. You’re choosing Coach over:

CUT by Wolfgang Puck (Marina Bay Sands)
Burnt Ends (Chef Sombero’s previous employer)
Bedrock Bar & Grill (The Straits Clan)
Skirt (W Hotel)

Coach differentiates through brand integration and location, not necessarily culinary innovation.

Practical Information

Reservations

Highly Recommended: Especially for dinner and weekends
Book via: Restaurant website, phone, or potentially OpenRice/Chope
Advance Booking: 1-2 weeks advisable for prime times

Dress Code

Likely Smart Casual: No stated dress code but expect well-dressed clientele
Probably Acceptable: Jeans with nice top, sundress, collared shirt
Probably Not: Flip-flops, athletic wear, overly casual airport attire

Accessibility

Airport Location: Accessible via MRT (Changi Airport station)
Parking: Jewel has extensive parking
Wheelchair Access: Jewel is fully accessible
Family-Friendly: Not explicitly stated, but casual menu suggests yes

Payment

Likely Accepted: All major credit cards, contactless payment
Service Charge: Expect 10% service charge + 9% GST (standard Singapore)
Average Spend: $80-250 per person depending on selections

The Verdict

Overall Rating: ★★★★☆ (4/5 Stars – Anticipated)

Strengths:

Strong culinary leadership with proven woodfire expertise
Unique concept bringing American steakhouse tradition to Singapore with brand narrative
Exceptional location with signature views
Menu range accommodating different occasions and budgets
Design execution that thoughtfully integrates brand heritage

Considerations:

Identity split between premium steakhouse and casual street food may confuse
Brand-first restaurants risk prioritizing Instagram appeal over culinary substance
Airport location means transient crowds, potentially uneven service
Premium pricing in already expensive Singapore steakhouse market
Too new to assess consistency and execution quality

Who Should Visit

Perfect For:

Coach brand enthusiasts wanting full immersive experience
Travelers seeking upscale pre/post-flight dining at Changi
Groups wanting shared experience (porterhouse, dessert theatre)
Those curious about fashion-to-hospitality ventures
Date nights or special occasions with unique ambience

Consider Alternatives If:

You want traditional, serious-only steakhouse experience
Seeking intimate, quiet fine dining
Budget-conscious (this won’t be cheap)
Skeptical of brand extensions into food

Final Thoughts

The Coach Restaurant Singapore represents a growing trend: luxury fashion houses claiming territory in food and beverage. Following Ralph’s Coffee, Prada Cafe, and others, Coach makes a bolder move—a full-service restaurant rather than a cafe concept.

The question isn’t whether Coach can make a restaurant (clearly they can, and have with design flair), but whether this becomes a genuine dining destination or primarily a brand activation that happens to serve food.

Early indicators are promising: hiring Kurt Sombero signals culinary seriousness, the menu shows ambition beyond “cafe fare,” and the Jewel location provides foot traffic sustainability.

However, the menu’s dual personality—caviar bagels alongside hot dogs—will either prove genius or confusing. Can a single kitchen and service team execute A5 Wagyu and pizza slices with equal excellence? Does the suspended taxi cab enhance or distract from the food?

Singapore diners are sophisticated and spoiled for choice. Novelty will bring initial crowds, but survival requires consistent execution, appropriate pricing, and finding its true identity among the city’s steakhouse elite.

Final Recommendation: Visit with curiosity and moderate expectations. Order the woodfire items where Chef Sombero’s expertise shines. Choose your experience path (premium vs. casual) and commit to it rather than mixing. And definitely book the chef’s counter if you want to judge whether there’s substance behind the style.

The Coach Restaurant could become either Singapore’s most interesting brand-dining hybrid or a cautionary tale about fashion houses overextending. Time—and execution—will tell.

Note: This review is based on pre-opening information. Actual experience may vary. Menu, prices, and service will be confirmed upon opening. Check restaurant website for updated details and current offerings.