T2's six-story mall is home to Hung's Delicacies, where chef Lai Wai-Hung serves a delicately flavored sliced goose marinated in its own stock.

T1 hosts Australia's only branch of the acclaimed Caviar House & Prunier Seafood Bar. Along with roe, it showcases local delicacies like smoked Tasmanian salmon.

Hangar-7's Restaurant Ikarus changes its head chef monthly. Alexandre Gauthier, famous for dishes like rabbit kidney seared in ash at La Grenouillère, north of Paris, helms the kitchen in March.

At T2's upscale food court, dig into Live Fire Pizza's butcher block pizza, which features pepperoni, pancetta, salami, and Spanish chorizo over a blend of Napa Valley cheeses.

Throughout the airport, dine on street hawker favorites like nasi lemak (steamed coconut rice in banana leaf) and char kway teow (stir-fried rice noodles).