No, it’s not a new budget airline. Kampong Glam’s latest tenant is, in fact, a second-floor, 30-seater Japanese restaurant-cum-sushi-bar modelled after a Douglas DC-3 (the American propeller plane that revolutionised the aviation industry in the 1930s). Opened by F&B newcomer TETE, comprising two shareholders (one’s a former pilot), the eat-in-a-plane experience at Sushi Airways is novel enough – with metal stairs resembling a boarding staircase, a retro chrome-plated interior with actual aircraft galley meal carts and overhead compartments, and waitresses dressed up as flight attendants. With fresh ingredients flown in four times a week from Japan, they’re serious about the food too; chef EC Wong’s – formerly of Grand Hyatt – specialties include a Japanese momotaro tomato with sea salt ($12), the Ankimo ($23), monkfish liver paired with ponzu sauce, and a fusion nasi lemak maki ($30) stuffed with chicken, dried anchovies, peanuts and sambal chilli. The set lunch is pegged at $15 (soup, main, drink and ice-cream), while pricier options for dinner are the eight-to ten-course omakase menus ($180-$250).
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