Travel retail highlights

Personalisation, pastry and pralines

Dark chocolate sablé tarts infused with Johnnie Walker 18 year old, Baileys Truffles and Tanqueray No.10 Choux Puffs. Diageo’s finest products have been given a tantalising culinary makeover in a striking festive attraction at Changi Airport.

Diageo Global Travel has partnered with Changi Airport Group and DFS Group for the launch of the exclusive Johnnie Walker Gifting Studio in Terminal 3, which offers spectacular product personalisation.

Celebrated Singaporean chefs have created bespoke treats infused with products from the Diageo portfolio especially for the gifting studio. Asia’s Best Pastry Chef 2016 (Source: The World’s 50 Best Restaurants 2016) Cheryl Koh’s offering is macarons infused with Johnnie Walker Gold Label, as well as dark chocolate sablé tarts infused with Johnnie Walker 18 year old.

Janice Wong, awarded the title of Asia’s best pastry chef for two years running (Source: Asia’s 50 Best 2013 and 2014), has created Baileys pralines. Pang Kok Keong from Antoinette, Samantha Tan from Awfully Chocolate and Cindy Khoo from D9 Cakery at Hilton Singapore have brought The Singleton-infused bon bons, Baileys Truffles and Tanqueray No.10 Choux Puffs respectively to the pop-up.

A vibrant launch event was hosted earlier this month by actor Robert Tonelli Jr., and attended by top chefs and bartenders as well as social media influencers. Festive cocktails were served throughout the celebrations, including a Baileys-infused Eggnog and Choco-peppermint Martini with Johnnie Walker A Song of Ice [see below for details].

This imaginative pop-up captures the festive spirit by showcasing the power of Diageo’s finest spirits. We can’t wait to try what are, in the words of Chef Cheryl Koh, “edible pieces of art”.

Getting into the festive spirit(s)

The following cocktail samples are available at the pop-up:

  1. A Song of Fire – Johnnie Walker A Song of Fire, Red Grape Juice, Five Spice
  2. Bailey’s infused Eggnog – Baileys, Salted Egg Yolk, Milk, Cinnamon
  3. Choco-Peppermint Martini – Johnnie Walker A Song of Ice, Chocolate Milk, Mint Syrup
  4. Roe & Co infused Gingerbread Latte – Roe & Co, Gingerbread Syrup, Milk Coffee
  5. Tanqueray-infused Cranberry Punch – Tanqueray No. 10, Cranberry, Pink Grapefruit, Lime

Highlights from the launch of the exclusive Johnnie Walker Gifting Studio at Singapore Changi Airport Terminal 3

The pop-up activation occupies a prime position in the Terminal 3 airside concourse

Packing a (Tanqueray) punch: Pretty in pink via a combination of Tanqueray No. 10, Cranberry, Pink Grapefruit and Lime

(From left) Changi Airport Group Senior Vice President of Airside Concessions Teo Chew Hoon; Changi Airport Group Executive Vice President, Commercial Lim Peck Hoon; Diageo Global Travel General Manager for Asia, Pacific, Middle East, India and Egypt Paulo Guludjian; DFS Group Managing Director Asia South Aymeric Lacroix; and DFS Group Changi Airport Singapore General Manager Prashant Mahboobani celebrate the collaboration

The Johnnie Walker Gifting Studio is situated in the Terminal 3 Departure Transit Hall and will remain open until 9 January 2020

The pop-up has plenty of personalisation features so guests can create their perfect gift from Diageo

‘Scottish artistry at its finest’: It also offered special releases and new illustrated expressions of the brand’s Scottish whiskies

From left to right: Cindy Khoo, Janice Wong, Samantha Tan, Cheryl Koh and Pang Kok Keong pose outside the pop-up

The Moodie Davitt eZine

Issue 274 | 31 December 2019

The Moodie Davitt eZine is published 20 times per year by The Moodie Davitt Report (Moodie International Ltd).

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