Singapore’s first Bornean restaurant presents bold tribal flavours and exotic Singapore-exclusive cocktails. 

Nestled within the iconic glass dome of JEWEL at CHANGI Airport, KANTIN is Singapore’s first and only Bornean restaurant. The first outlet outside the brand’s flagship in Malaysia, the celebrated concept takes guests on a bold culinary journey through Southeast Asia. Diners can experience authentic interpretations of  ‘jungle food’ inspired by one of the world’s oldest rainforests, and the enduring traditions of over 300 of Borneo’s indigenous headhunter tribes. 

Founded by Sarawak Eye, the visionary media team behind the award-winning KANTIN at The Granary in Kuching, the restaurant on Level 5 of JEWEL Changi Airport is both a homage to Borneo’s roots and a contemporary twist on Sarawak’s vibrant culinary legacy. The menu strikes a poised balance between time-honoured tradition and inventive flair, offering a dining experience that is both familiar yet novel. 

KANTIN at JEWEL Changi has also recently earned a prestigious nomination for Asia’s Best New Restaurant 2025, at the upcoming World Culinary Awards – a recognition of its culinary innovation and cultural storytelling. It is the only one of two restaurants in Singapore to receive this distinguished honour. 

A taste of Borneo, reimagined

Guests stepping into KANTIN are enveloped in an earth-toned longhouse, designed to echo the primal feel of Borneo’s rainforests. Bold red tassels cascade gently above, while textured tiles guide the eye towards the restaurant’s interior and lush greenery. A luminous bar takes centre stage, with vivid yellow and white tribal motifs, reinterpreted with a playful modern flair. Adorned atop the bar is a charcoal-like sculpture that emits a smoky display, deepening the atmosphere and channeling an air of mystique. Just beyond, a towering headhunter mask sculpture stands sentinel, anchoring the space with the spirit of Borneo’s indigenous heritage.

Navigating through the space, guests are guided toward Sarawakian rattan and wooden furnishings that lend a warm and tactile charm to the space. Overhead, straw umbrellas reach toward the ceiling, offering soft shade below. All around, curated treasures invite discovery – souvenirs of Borneo that whisper stories of the land and its people. Guests are invited to peruse through produce such as the famed Sarawak black pepper, harvested deep within the rainforest, or handmade fabrics and intricate jewellery: cow bone necklaces, inspired by indigenous warriors, and Selampai – vivid, flowing scarves traditionally worn by the women of Sarawak. 

Once seated, a feast begins. The signature Headhunter Pansuh Set is a deep dive into Dayak and various indigenous groups native to the island of Borneo’s tradition. Here, chicken is slow-cooked until tender in fragrant broth, and served in bamboo-style ware. 

Completing the indulgent set is purple rice wrapped in banana leaf; a nod to Kelabit peoples’ staple in the Bario Highlands, crispy keropok lekor, and three rotating sides that bring the heart of the rainforest to the table. Savour Dayak sides such as Pusu Bawang, pickled onions with crunchy deep-fried anchovies, or Paku, Bornean fern seasoned with tangy belachan. Umai Jellyfish presents a ceviche-style taste of the sea, inspired by the culinary influences of the Melanau sea-faring tribe.

Guests can explore more tantalising options from the Smokehouse menu, a tribute to Sarawak’s distinctive barbecue traditions. Highlights include the crowd-favourite Sotong Bakar, a whole squid marinated with aromatic spices Dayak-style, grilled to perfection and served with KANTIN’s signature lepa sauce. 

For those seeking a spice-laden affair, the Sarawak Laksa – affectionately known as the “Breakfast of the Gods” by Anthony Bourdain – delivers a deeply aromatic, creamy broth layered with herbs and umami. Each bowl is generously topped with succulent prawns, tender poached chicken chunks, and slivers of egg and lime. Alternatively, the Superdry Laksa is a wok-fried interpretation of the classic, infused with smoky wok-hei. 

Vegetarian-friendly and tapping into the diverse ingredients available in Borneo’s jungle, the Rainforest Fried Rice is tossed with native herbs, torch ginger flowers, and tapioca leaves. It is paired with cauliflower nuggets, crispy shiitake, and additional tapioca leaves for a modern jungle twist. 

Dessert sees indigenous fruits take centre stage. Coconut Dream captures the essence of a tropical escape in a cup, where calamansi jelly is layered with refreshing coconut ice-cream and crushed sago; an ingredient that’s a staple of the Melanau people in Borneo. Cempedak Ice Cream offers a bold alternative, pairing creamy vanilla ice-cream with rich cempedak sauce and savoury crumbles.

Refreshing sips and Singapore-exclusive cocktails 

KANTIN’s adventurous spirit flows beyond the plate and into the glass, with a vibrant selection of family-friendly beverages and bold, spirited cocktails. Refreshing non-alcoholic offerings include the 3 Sour Crush, an invigorating blend of lemon, calamansi, and orange peel; and an indulgent state favourite, Sarawak Teh C Special, made distinctive by the use of fragrant, tart Gula Apong syrup, derived from 

Nipah Palms are found in Borneo’s lush mangrove swamps. Guests can also opt for the aromatic KANTIN Kaffeine, beloved for its rich, full-bodied flavour.

For those seeking something stronger, KANTIN unveils seven Singapore-exclusive cocktails that artfully marry the flavours of Sarawak and the Lion City. Among them, the Borneo Sling offers a tribal twist on the classic Singapore Sling with juicy and tart Sarawak pineapple, reimagined with Borneo rice wine. Guests can also sip on the Borneo Elixir, a rum negroni spotlighting rainforest botanicals. KANTIN also offers a selection of beers.

“We want people to experience Borneo, not just as a cuisine but as a story”, shares Carmen Toh, Founder of KANTIN. “Every dish, every detail on the menu is meant to bring a piece of the rainforest to life. From the flavours of the herbs foraged in the wild to the ancestral methods of cooking over bamboo and flame, it is our living tribute to a way of life that has thrived in harmony with nature for generations.