Review: Coach Restaurant Singapore at Jewel Changi Airport bags a stylish case for solid steakhouse dining

When one of New York’s most recognisable luxury labels flips the script from handbags to highballs, you know the table is set for something interesting. Step into The Coach Restaurant Singapore at Jewel Changi Airport — opening October 31 — where American fashion house Coach reinvents itself as a full-service dining destination.

Having already dipped its toe into the F&B waters with a bar and coffee shop in Singapore and cafe concepts across the region, this marks its second standalone restaurant globally after Jakarta — and promises a mix of steakhouse swagger, city-style dining, and brand storytelling.

In a nutshell

Founded in New York in 1941, Coach has long been synonymous with leather goods and a modern heritage aesthetic. But lately, the brand has embarked on a lifestyle pivot: rather than simply selling bags, it’s now selling moments — and what better place to stage that than at the table?

Food and drink naturally lend themselves to engagement, dwell time, and social currency in a way that a store display often cannot. In Singapore, Coach first dipped its toes in the F&B space with its Coach Cafe at the three-level Coach Play shophouse along Keong Saik Road, which opened in April 2023.

From there, it evolved into The Coach Bar, a New York-inspired cocktail lounge that opened in 2025 with martinis from $12 and a retro cassette-tape soundtrack to boot.

The brand’s first full-fledged restaurant, The Coach Restaurant, debuted in March 2024 at Grand Indonesia Mall in Jakarta. Designed as a reinterpretation of a New York steakhouse — with bold statements like a yellow cab suspended from the ceiling — it was the brand’s first full-scale restaurant concept globally.

Now, with the Singapore iteration at Jewel Changi Airport — helmed by head chef Kurt Sombero (formerly of Kubo, Burnt Ends, and Meatsmith Little India) — Coach brings that big-city steakhouse energy into an airport-cum-destination dining setting, aiming to anchor not just a meal but an experience.

Interiors, menu, and service are all part fashion show, part evening out — and all about extending the brand’s narrative beyond leather into lifestyle.

What to order

With the brand narrative so tightly woven into the space, the real question was whether the food could hold its own — and happily, much of it does.

Start with the Maryland Crab Cake ($30), a standout appetiser that’s refreshingly free of fillers — almost pure crab meat, which is increasingly rare these days. Each forkful tastes clean and sweet, complemented by the housemade tartar sauce that amplifies the crab’s natural freshness.

It’s an elegant, no-frills opener that sets the right tone for what’s to come.

If you’re on the fence about Classic Steak Tartare ($28), this version might win you over. The hand-chopped USDA beef tenderloin has a surprisingly smooth, almost creamy consistency, brightened by a generous heap of spring onions.

It’s balanced, lively, and far from intimidating — a confident yet approachable take on a classic.

The Chicken Bucket ($28) is another scene-stealer. Don’t be fooled by its name — this isn’t your average comfort-food fry-up. Each drumstick (five in total) is brined for 24 hours before hitting the fryer, resulting in meat that’s juicy, tender, and intensely flavourful beneath its crisp shell.

The trio of housemade sauces (hot honey, ranch, and hot sauce) keeps things interesting, but the hot honey wins by a landslide — savoury, sweet, and spicy all at once.

From the grill, the Maine Lobster ($95) easily commands attention. Drenched in a black pepper hollandaise and mingled with lobster roe, it’s an umami-rich indulgence that rewards those who take the time to dig into every crevice.

The flesh is perfectly cooked — tender with just the right bounce — and the portion size justifies the splurge.

That’s not to say the USDA Prime Ribeye, 250g ($90) plays second fiddle — Coach Restaurant is a steakhouse, after all. Cooked to a flawless medium-rare, it shines with a spoonful (or three) of garlic confit.

It’s hearty, shareable, and executed with the confidence of a true steakhouse staple.

And if you’ve somehow saved room for dessert, make it the PB&J Bombe Alaska ($18). The peanut butter parfait and jelly hidden within will awaken your inner child, wrapped in a cloud of torched meringue that’s as fun as it is nostalgic.

It’s the kind of finale that makes you want to come back just for dessert — and maybe a martini on the side.

What could be better

Sadly, not every dish hits the same high note. The Caesar Salad ($18) is good — crisp, creamy, well-dressed — but it doesn’t quite leave a lasting impression. There’s already anchovy in the dressing, yet a bolder, saltier punch could’ve elevated it from pleasant to memorable.

Sometimes, all it takes is one brave anchovy to steal the show.

The Duck Fat French Fries ($8) sound indulgent on paper, but fell short on the palate. They were competently fried, sure, but lacked the rich, savoury depth one expects from anything cooked in duck fat.

Similarly, the Creamy Sweet Corn & Jalapeño ($12) side had potential — the texture was spot-on — but it needed more heat and acidity to cut through the heaviness of the mains. A touch of brightness would’ve turned it into the lively counterpart this otherwise rich menu deserves.

As for dessert, the NY Style Cheesecake ($16) is a textbook rendition — lush, dense, and unapologetically rich. Fans of the classic will find comfort here, though those less enamoured by its heft might find it overwhelming after such a decadent meal.

The saving grace? A fruit compote that does a fine job balancing the sweetness with a little tang.

Verdict

As far as branded dining concepts go, The Coach Restaurant Singapore makes a confident debut here. It’s a genuinely solid steakhouse — the kind that delivers on flavour, service, and atmosphere without leaning too hard on the logo.

The space hums with an energy that feels distinctly New York: lively but not chaotic, polished but not pretentious.

Sure, a few dishes could use a stronger point of view, but nothing here is so off that it dampens the experience. Between the thoughtful service, generous portions and some truly memorable mains, this is a restaurant I’d happily return to — Coach branding or not.

Coach Restaurant Singapore is at Jewel Changi Airport, 78 Airport Boulevard, #01-207.