SINGAPORE. Travel restaurateur SSP has joined forces with Les Amis Group to bring the Vietnamese concept NamNam to Singapore Changi Airport Terminal 3. The quick service restaurant chain founded by Chef Nam Q Nguyen is well-known in the country, with four established locations.
The NamNam menu puts a modern spin on classic Vietnamese street favourites, including pho (a popular Vietnamese soup dish), speciality noodles and banh mi (baguettes with a thin, crisp crust).
There are food options for all parts of the day, including a bespoke breakfast menu developed for the airport. It features a variety of local favourites such as Kaya Toast, Luncheon Meat with Salted Egg Mayo Toast and Alvis Banana & Peanut Butter.
The 82-guest restaurant’s design features high ceilings in striking shades of green and zinc roof effects evoking Vietnamese architecture. The walls are adorned with words formed from fluorescent lighting, to give the feel of a Vietnamese night-time street food market.
The banh mi and pho cooking stations are open to the view of diners, which SSP said “brings the vibe of Vietnamese food culture straight to customers at Terminal 3”.
NamNam features self-order kiosks and a digital queueing system, with clearly defined food pick-up zones for customers.
SSP Asia Pacific Chief Executive Officer Jonathan Robinson said: “We are proud to partner with the Les Amis Group to introduce the first NamNam to Changi Airport. It’s been an exciting journey to develop this beautiful, eye-catching restaurant, showcasing excellent quality Vietnamese cuisine.
“The opening of NamNam could not have come at a better time. Air travel in the region is quickly returning, and we’ve recruited a strong team to bring the essence of NamNam to life for Changi’s passengers. It’s definitely one of the jewels in the crown of our SSP Asia Pacific portfolio.”
Nam Q Nguyen said: “We are glad to see NamNam being so well received by travellers transiting through Changi Airport. We hope that our partnership with SSP Group, which has a stellar record managing F&B concepts at iconic travel destinations across the world, will help bring NamNam to a more diverse and widely-travelled audience in the future.” 
Note: The Moodie Davitt Report publishes the FAB Newsletter, which features highlights of openings, events and campaigns from around the world of airport and travel dining. Please email Kristyn@MoodieDavittReport.com to subscribe.
