Fishball-on-a-stick for under S$3 right in T2
Old Chang Kee in Terminal 2 sits airside on the public concourse level, and it runs on typical mall-style hours, roughly 10:00 to 22:00 depending on flight banks. This is the grab-and-go curry puff stall you see all over Singapore streets, but here you’re still before your gate in T2, so you can carry snacks straight to boarding.
A classic curry puff runs around S$2–3, and most skewers sit in the same price band, so you can walk away with a filling snack for under S$6. The signature item is the chicken curry puff: flaky pastry, potato, and a solid hit of curry that holds up even if it sits in your bag for a couple of hours before a SIN–SYD or SIN–LHR flight.
Besides curry puffs, the counter usually has fried squid, fishballs, sotong, and assorted skewers lined up in a heated case, all tagged with clear prices in Singapore dollars. Figure two or three pieces per person if you’re using this as a light meal before a short regional hop on Scoot or Singapore Airlines to KL, Penang, or Jakarta.
There’s no seating at this Old Chang Kee, just a standing counter and open terminal seating within about 30–50 meters, so plan to eat at nearby chairs or carry everything to your T2 gate. The queue moves quickly, and most people are in and out in under five minutes unless a widebody departure dumps a full load of passengers into the concourse.
One practical tip: buy extra curry puffs before late-night departures between 22:00 and 01:00, when other hot food options in Terminal 2 start to thin out and prices at 24-hour spots creep closer to S$15–20 per person.